Cranberry-Stuffed Pork Loin

CRANBERRY-STUFFED PORK LOIN

INGREDIENTS:

For the brine:

• ¼ cup brown sugar
• ¼ cup kosher salt
• 1 tbsp fresh rosemary, chopped
• 2 cups boiling water
• 12 ice cubes

For the pork loin & stuffing:

• 3-pound pork loin, trimmed
• 2 tbsp canola oil, divided
• ½ cup pancetta or prosciutto, chopped
• 1 ½ cups fresh cranberries, chopped
• ½ cup breadcrumbs
• 2 tbsp brown sugar
• 1 tbsp fresh rosemary, chopped
• ¾ tsp ground black pepper, divided

For serving:

• 1 head butter lettuce, cleaned and separated

INSTRUCTIONS:

1. Make the brine: In a dish, dissolve brown sugar, salt, and rosemary in boiling water. Add ice cubes to cool.
2. Butterfly the pork: Make two horizontal cuts on each side of the loin, creating flaps without cutting through. Place pork in the brine for 2-4 hours in the fridge.
3. Prepare the stuffing: Cook pancetta in 1 tbsp oil until crispy. Mix with cranberries, breadcrumbs, brown sugar, and rosemary. Set aside.
4. Assemble the pork: Remove pork from brine, pat dry. Spread stuffing, roll tightly, and tie with kitchen string.
5. Cook: Preheat the oven to 375°F. Brown the pork on all sides in 1 tbsp of oil. Transfer to a foil-lined baking sheet or cast iron pan and roast for 45-60 minutes until the internal temperature reaches 140°F.
6. Rest and Serve: Let the pork rest for 10 minutes before slicing.