For the deepest flavor, caramelize the onions in the same pan you use to brown the pork loin. Substitute apple for pear in the stuffing, if you prefer. Garnish with flat-leaf parsley.
1 (2-pound) boneless pork loin roast, trimmed
2 cups cranberry juice
1 cup water
1/4 cup kosher salt
2 tablespoons sugar
3/4 cup Bosc pear, diced (about 1 large)
1/4 cup (1 ounce) crumbled blue cheese
2 tablespoons dried cranberries, chopped
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup minced onion
1 cup fresh or frozen cranberries, thawed
1/2 cup cranberry juice
3 tablespoons sugar
How to Make It
Cut horizontally through center of roast, cutting to, but not through, other side using a sharp knife; open flat as you would a book. Place roast between 2 sheets of plastic wrap; pound to a 1/4-inch thickness using a meat mallet or small heavy skillet.
Combine 2 cups juice and next 3 ingredients (through 2 tablespoons sugar) in large bowl; stir until sugar and salt dissolve. Pour juice mixture into a large zip-top plastic bag. Add roast to bag; seal. Marinate in refrigerator 4 hours, turning occasionally. Remove roast from bag, and pat dry; discard marinade.
Preheat oven to 350°.
Combine pear, cheese, and dried cranberries; sprinkle cheese mixture over roast, leaving a 1/2-inch margin around outside edges. Roll up roast, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with twine. Sprinkle with 1/8 teaspoon salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat. Add roast; cook for 5 minutes, turning to brown on all sides. Place roast on a broiler pan coated with cooking spray. Bake at 350° for 40 minutes or until a thermometer registers 160° (slightly pink). Let stand for 15 minutes before slicing; cut into 1/4-inch-thick slices.
While roast bakes, add onion to skillet; sauté 8 minutes or until onion is browned, stirring frequently. Add fresh cranberries, 1/2 cup juice, and 3 tablespoons sugar to pan, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes or until cranberries pop and sauce thickens. Serve sauce with roast.
Just made this recipe for the second time, it is delicious. I did sear it in a skillet prior to cooking. This added to the great flavor and gave me a good base for the cranberry sauce. This time I used pork tenderloin. It was not as easy to stuff but still delicious. We cut the marinating and cooking time in half for the tenderloin.
This recipe was outstanding! It tasted like bacon because of the sweet cranberry marinade. I marinated in about 10 hours. The meat was only about 1/2 inch thick. I didn't saute it first, just right to the oven. I highly recommend this.
Ask the butcher to butterfly the roast, one less thing to do. Made to recipe except microwaved the diced pear a bit and let cool before combining with the cheese & berries - recommend you do this or you'll have crunchy fruit. Served with two side dishes, steamed brussels sprouts and buttercup squash mashed with cider, maple syrup & pumpkin spice. Very good.
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