Cranberry Porkloin Roulade

3 lb. pork tenderloin (or 2 of 1 to 2 lb. tenderloins)

Stuffing:
1c. chopped cranberries (fresh)
2 Tbs. sugar
4 slices raisin-cinnamon bread, toasted
3 Tbs. melted butter
1 tsp. orange zest

Mix cranberries and sugar. Let sit while doing the rest. Toast raisin-cinnamon bread and cut into small cubes. Combine bread cubes with cranberries, zest, and drizzle with butter until moist.

Butterfly if using a larger roast (cut down the center to 1/2 inch lengthwise), do not cut if using smaller roasts. Pound to even out meat to 1/2 inch thickness. Salt and pepper. Add stuffing in center (lengthwise) and roll the roast around the filling. Skewer or tie (with cooking twine) roast into a log shape. Sear roast in pan over medium high heat until brown on all sides (2-3 minutes). Place on a jelly roll pan (or baking pan with sides).

Cover with foil. Bake 350° until it reaches 160° (about 1 hour) Let rest while deglazing the baking pan. Slice roast, drizzle with pan juices, and serve. Serves 8-10.

Shared by Sarah Callaway and served at the RS Christmas Dinner 08