Red Cabbage & Cranberry Stuffed Pork Loin with Cider Cream

Preheat oven to 325 °F (160 °C).

In a large skillet, melt butter over medium heat. Add cabbage, cranberries, onion, thyme and 1/2 tsp (2 mL) each salt and pepper; sauté for 10 min or until cabbage is starting to brown. Transfer to a bowl; let cool completely.

Meanwhile, trim any excess fat from pork. Place pork on a cutting board fat-side up and a short end facing you. Starting at right side with knife parallel with board, cut pork in half, almost, but not all the way to the left side to butterfly; open up like a book. Starting in the centre of opened loin, with knife parallel to board, on left side, cut in half, almost but not all the way through, to butterfly again then repeat on the right. Open up both sides and press to make an even thickness.

Stir bread and cream into cabbage. Press evenly over cut side of pork, leaving about 1 inch (2.5 cm) at one short side bare. Starting at opposite edge, tightly roll up jelly-roll style; tie with kitchen string. Place in roasting pan. Brush with some of the cider; season with salt and pepper.

Roast for 2 to 2-1/2 hrs, basting twice with remaining cider, until meat thermometer inserted in the centre registers 155 °F (70 °C). Tent with foil; let rest for 10 min.

Cider Cream
Meanwhile, in a medium saucepan, bring cider and onion to a boil over high heat. Boil until reduced by about half. Reduce heat to medium. Whisk flour into cream; gradually whisk into pan. Cook, whisking, for 3 min or until slightly thickened. Season with salt and pepper to taste.

Slice roast crosswise into eight slices and serve with Cider Cream.

To save time, ask your butcher to butterfly the roast for you.