Perfect Stuffed Pork Loin Roast

 

4 Review(s)

55 Min(s)

15 Min(s) Prep

40 Min(s) Cook

Fresh rosemary, dried cherries and crunchy pecans in the stuffing makes this pork loin roast a winner. See how to make it in this step-by-step video.

What You Need

 

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10 Servings

 

5 sprigs fresh rosemary (3 inch), divided

 

 

1/4 cup butter

 

1/4 cup finely chopped celery

 

 

1-1/2 cups water

 

3/4 cup dried cherries

 

 

1/2 cup chopped PLANTERS Pecans

 

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

 

 

1 boneless pork loin roast (2-1/4 lb.)

 

1/2 cup KRAFT Balsamic Vinaigrette Dressing

 

 

3 cups loosely packed baby spinach leaves

 

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Let's Make It

1

Heat oven to 450°F.

2

Chop 1 rosemary sprig finely. Melt butter in medium saucepan on medium heat. Add celery; cook and stir 4 min. or until crisp-tender. Remove from heat. Add chopped rosemary, water, cherries and nuts; mix well. Stir in stuffing mix just until moistened.

3

Place roast on cutting board with short ends at 12 and 6 o’clock. Holding a sharp knife parallel to work surface, make 1/2-inch-deep lengthwise cut through underside of roast, pulling back meat with your free hand and unrolling it as you continue to cut through roast. (You should end up with a piece of meat that is about 1/2-inch thick and 3 times the size of the original roast.) Cover meat with plastic wrap; pound to even thickness.

4

Brush cut side of meat with 1/4 cup dressing; top with spinach and stuffing mixture, leaving 1-inch border around all sides. Roll up tightly, starting at one long side. Tie closed with kitchen string. Tuck remaining rosemary sprigs under string. Place in shallow pan; brush with remaining dressing.

5

Bake 20 min. Reduce oven temperature to 375ºF; continue baking 15 to 20 min. or until meat is done (145°F). Remove from oven; cover loosely with foil. Let stand 5 min. before slicing to serve.

Kitchen Tips

Tip 1

Serving Suggestion

Serve with a mixed green salad and glass of fat-free milk to round out the meal.

 

Tip 2

Make Ahead

Prepare recipe as directed except do not bake. Refrigerate up to 24 hours. When ready to serve, bake as directed, increasing the baking time if necessary until meat is done.

Nutrition

Calories

320

Calories From Fat

0

% Daily Value*

Total Fat 15g

19%

Saturated Fat 4.5g

23%

Trans Fat 0g

Cholesterol 65mg

22%

Sodium 460mg

20%

Total Carbohydrates 21g

8%

Dietary Fibers 2g

7%

Sugars 7g

14%

Protein 23g

46%

Vitamin A

35%

Vitamin C

2%

Calcium

4%

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

10 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of in

OREO-Raspberry Cookie Balls

 

7 Review(s)

1 Hr(s) 30 Min(s)

20 Min(s) Prep

1 Hr(s) 10 Min(s) Cook

Come as close as possible to perfection with our OREO-Raspberry Cookie Balls recipe. Our OREO-Raspberry Cookie Balls are dipped and drizzled in chocolate.

What You Need

 

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48 Servings

 

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

 

 

36 OREO Cookies, finely crushed

 

1/4 cup raspberry jam

 

 

1/4 cup chopped dried cranberries

 

1 oz. BAKER'S White Chocolate, melted

 

 

2 drops red food coloring

 

4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

 

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Let's Make It

1

Mix first 4 ingredients until blended.

2

Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until blended.

3

Dip balls in semi-sweet chocolate, turning to evenly coat each ball; place on waxed paper-covered rimmed baking sheet. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.

Kitchen Tips

Tip 1

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

 

Tip 2

How to Easily Dip the Cookie Balls

To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.

Tip 3

Note

If any melted chocolate remains after all balls are coated, store in tightly covered container at room temperature until ready to use for another use.

 

Tip 4

How to Store

Store in tightly covered container in refrigerator.

Nutrition

Calories

110

Calories From Fat

0

% Daily Value*

Total Fat 6g

8%

Saturated Fat 3.5g

18%

Trans Fat 0g

Cholesterol 5mg

2%

Sodium 55mg

2%

Total Carbohydrates 14g

5%

Dietary Fibers 1g

4%

Sugars 10g

20%

Protein 1g

2%

Vitamin A

0%

Vitamin C

0%

Calcium

0%

Iron

4%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

48 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients

Loaded Totchos

 

4 Review(s)

42 Min(s)

10 Min(s) Prep

32 Min(s) Cook

Do you know what totchos are? You will after watching our How to Make Totchos cooking video. Hint: There are ORE-IDA TATER TOTS and some cheese involved.

What You Need

 

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12 Servings

 

1 pkg. (32 oz.) ORE-IDA TATER TOTS

 

 

1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream

 

1/4 cup KRAFT Classic Ranch Dressing

 

 

3 Tbsp. chopped fresh chives, divided

 

1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese

 

 

4 slices OSCAR MAYER Bacon, cooked, crumbled

 

ADD TO SHOPPING LIST

Let's Make It

1

Heat oven to 425ºF.

2

Bake TATER TOTS as directed on package.

3

Meanwhile, mix sour cream, dressing and 2 Tbsp. chives until blended.

4

Spread TATER TOTS onto platter; top with sour cream mixture, cheese and bacon. Sprinkle with remaining chives.

Kitchen Tips

Tip 1

Variation

Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, KRAFT Lite Ranch Dressing, KRAFT 2% Milk Shredded Cheddar Cheese and OSCAR MAYER Turkey Bacon.

 

Tip 2

Substitute

Substitute chopped green onions for the chives.

Nutrition

Calories

280

Calories From Fat

0

% Daily Value*

Total Fat 20g

26%

Saturated Fat 8g

40%

Trans Fat 0g

Cholesterol 35mg

12%

Sodium 600mg

26%

Total Carbohydrates 19g

7%

Dietary Fibers 2g

7%

Sugars 2g

4%

Protein 7g

14%

Vitamin A

8%

Vitamin C

0%

Calcium

15%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

12 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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