I used barley for stuffing rather than bread or rice because I thought it would be a nice change. It worked out very well!
Pork Roast with Barley, Apple & Cranberry Stuffing
1 (3 lb.) pork loin
1 bag (1 lb.) baby carrots
1/2 large onion, chopped
Stuffing:
1 c. barley (medium pearl)
2 c. water
1 (16 oz.) can whole cranberry sauce
1 apple, diced (I used Braeburn)
1 t. cinnamon
1/4 t. nutmeg
1/2 t. lemon peel
1/4 t. chili powder
1 T. orange juice concentrate
Cook barley in water for 50 minutes in a rice steamer; or, follow the microwave/stovetop directions on the box.
Drain any excess water from barley...
...and stir in the rest of the stuffing ingredients...
Filet the pork loin to open into thirds, or have your butcher cut it for you when you buy it.
Don't forget to get your twine out and ready before you get your hands 'dirty'.
Place the stuffing along the center of the opened pork loin.
Fold the meat over to enclose the stuffing—it'll be a little gooey—and wrap with cooking twine, trussing it up to hold in the stuffing.
Place carrots and onions in a baking dish or casserole; put stuffed pork loin on top.
Put any leftover stuffing into another baking dish covered with foil, and bake at the same time as the roast.
Bake at 350˚ for about 25 minutes per pound; or about 1 hour 15 minutes to 1 1/2 hours.
I served it with some sautéed mushrooms:
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