Cranberry Hazelnut Stuffed Pork Loin

1 small onion
1 clove garlic
½ cup each hazelnuts and dried cranberries
1 chilli pepper
½ teaspoon salt
2 pound pork loin, butterfly to open to a thin slab

Process first five ingredients to a smooth paste. Spread over the butterflied pork. Roll the meat, tie, season and place in a lightly greased roasting pan. Roast at 350F for about 1 hour.

Sauce

2/3 cup each maple syrup and white wine (or apple juice)
Zest of one orange

Heat in a small saucepan and allow to reduce to about half.

Slice pork, plate and drizzle the sauce over. Served with salad greens, very nice.

Serves 4

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1. One image and recipe per household. No age-limit applies.
2. Image must be emailed in JPEG format, measure 3″ x 5″, at 600 dpi.
3. Subject line of your email must read: RECIPE NAME (i.e. Zucchini Quiche): IMAGE, YOUR NAME (i.e. Euan A. Cooke).
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5. Each recipe image must be emailed no later than 10 days after the original posting on our blog. (i.e. recipe appears March 28; image must be received by April 7.)

Photo due: April 9, 2011