- Portion size 10 servings
- 1 cup dried cranberry
- 1/3 cup apple cider
- 1/2 cup hazelnut
- 1/4 cup butter
- 2 large shallots minced
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups coarse fresh bread crumbs
- 2 tablespoons chopped fresh parsley
- 3 lbs centre-cut boneless single pork loin roasts
- 1 tablespoon canola oil
- 1 1/2 teaspoon all-purpose flour
- 1 1/2 teaspoon butter softened
- 4 shallots minced
- 2 cloves garlic minced
- 1 cup Reisling or other white wine
- 1 cup chicken stock (preferably sodium-reduced)
- 1/4 teaspoon pepper
In small bowl, combine cranberries and cider. Cover and microwave at High for 1 minute. Set aside to let cool.
Spread hazelnuts on rimmed baking sheet; toast in 350°F (180°C) oven or toaster oven until fragrant, about 8 minutes. Transfer to clean towel and rub off most of the skins. Let cool; chop and set aside.
Meanwhile, in skillet, melt butter over medium-low heat; cook shallots, sage and half each of the salt and pepper, stirring often, until shallots are softened, about 5 minutes.
In large bowl, toss together bread crumbs, cranberry mixture, hazelnuts, shallot mixture and parsley. Set aside.
Place pork, fat side up, on cutting board. Starting at right side with knife parallel to board, cut loin in half almost but not all the way through. Open like book so loin lies almost flat. Starting in centre of opened loin, with knife parallel to board, cut in half on left side almost but not all the way through. Repeat on right side. Open flat. Cover with waxed or parchment paper. With mallet, pound to even thickness.
Sprinkle with half each of the remaining salt and pepper. Leaving 1-inch (2.5 cm) border on 1 short side, evenly spread cranberry stuffing over meat. Starting at other short side, tightly roll up jelly roll-style. Place seven 12-inch (30 cm) lengths of cotton string under loin. Tie at top of loin; cut off excess string. Place on rack in roasting pan. Brush with oil; sprinkle with remaining salt and pepper.
Roast in 375°F (190°C) oven until golden and meat thermometer registers 160°F (70°C), about 1 hour and 20 minutes. Transfer to carving board; tent with foil and let stand for 15 minutes before removing string and carving into 1/2-inch (1 cm) thick slices.
Sauce: Meanwhile, in small bowl, stir flour with butter; set aside. Skim off fat in roasting pan. Place pan over medium heat; cook shallots and garlic, stirring, until softened, about 3 minutes. Add wine; bring to boil over high heat, scraping up any brown bits from bottom of pan. Boil until reduced by half, about 3 minutes. Stir in stock and pepper; return to boil. Stir in flour mixture and cook, stirring, until thickened, about 5 minutes. Strain into gravy boat, pressing to extract all juices. Serve with pork.