Description
A festive stuffed beef loin featuring a sweet and tart cranberry chutney, perfect for holiday gatherings.
Ingredients
Scale
- 2 lbs beef loin
- 1 cup fresh cranberries
- 1 apple, diced
- 1/2 cup sugar
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Butterfly the beef loin and season with salt and pepper.
- In a saucepan, combine cranberries, diced apple, sugar, apple cider vinegar, water, cinnamon, and cloves.
- Cook over medium heat, stirring occasionally, until cranberries burst and the mixture thickens into a chutney.
- Stuff the beef loin with half of the cranberry chutney.
- Roll and tie the beef loin securely with butcher’s twine.
- Sear the beef loin in a hot skillet on all sides until browned.
- Place the seared beef loin on a roasting rack in a baking pan.
- Roast for 20-25 minutes per pound, or until internal temperature reaches 135°F (57°C) for medium-rare.
- Let the beef loin rest for 10 minutes before slicing.
- Serve with the remaining cranberry chutney.
Notes
- For a richer flavor, you can add a tablespoon of orange zest to the chutney.
- Ensure the beef loin is at room temperature before searing for even cooking.
- Use a meat thermometer to check for doneness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 4 oz)
- Calories: 350
- Sugar: 15g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg