Company Cranberry Pork Roast

Present this festive stuffed roast to your holiday company.

Recipe Ingredients:

1 (4-pound) boneless pork loin, untied
4 tablespoons butter
2 small onions, peeled and thinly sliced
1 cup pecans
1/2 cup day-old French bread, crusts removed
2 ounces smoked ham
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup water
1/2 cup granulated sugar
1 pound fresh cranberries
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Melt butter in medium heavy skillet over medium-high heat. Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes.
3. Transfer onion to food processor and add pecans, bread, ham, season with salt and pepper. Mince using on/off turns.
4. Spread 1/4 to 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals.
5. Place roast on rack in roasting pan; roast in oven until internal temperature registers 155°F (65.5°C) to 160°F (71.1°C), about 1 1/2 hours.
6. Bake remaining stuffing in small casserole for 30 minutes.
7. Meanwhile, combine water and sugar in 3-quart saucepan and bring to boil, making sure sugar is dissolved. Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes. Purée in food processor and strain to remove skins. Stir in salt and pepper. Reheat gently, if necessary, before serving.
8. Let roast stand 10 minutes before slicing thinly to serve.
9. Serve pork, with extra stuffing on the side and cranberry sauce.

Makes 16 servings.

Recipe and photograph provided courtesy of National Pork Board.