Don’t be scared by the task of double butterflying a pork loin–the process is fairly simple.
Pour in boiling water and stir to dissolve.
Stir in ice cubes.
Place the roast on a cutting board.
Rotate the tenderloin 180 degrees .
Open up the two cuts so you have a large rectangle of meat.
Cover with a sheet of plastic wrap and pound to an even thickness of about 1/2 inch.
Place the butterflied pork in the brine, adding more water to cover, if necessary.
Cover and refrigerate for at least 2 hours and no more than 4 hours.
To prepare stuffing: Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat.
Add pancetta (or prosciutto) and cook, stirring, until crisp, about 4 minutes.
Transfer to a medium bowl along with any drippings from the pan.
Stir in cranberries, breadcrumbs, 2 tablespoons brown sugar and rosemary.
Refrigerate until ready to use.
Remove pork from brine (discard brine); rinse well and thoroughly dry with paper towels.
Season the pork with 1/2 teaspoon pepper.
Spread the cranberry stuffing over the pork.
Roll tightly and secure in 4 places with kitchen string.
Sprinkle with the remaining 1/4 teaspoon pepper.
Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.
Add the pork; brown on all sides, turning often, 5 to 8 minutes total.
Place on the prepared baking sheet.
Transfer to a clean cutting board and let rest for 10 minutes.
Let stand at room temperature for about 20 minutes before proceeding with Step 6 and while the oven heats.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
