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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. In a large skillet, melt butter over medium-low heat. Add onion and cook, covered, for 13 to 15 minutes or until tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes or until golden. Stir in dried cranberries, mustard, honey and sage. Season to taste with salt and pepper.
Cut pork loin in half horizontally, cutting to but not through the other side. Open the roast like a book. Spoon stuffing evenly over cut sides of the meat. Bring up sides of roast to enclose stuffing. Using 100%-cotton kitchen string, tie the roast together at 3-inch intervals.
Sprinkle roast with additional salt and pepper; place on a rack in a shallow roasting pan. Roast, uncovered, for 1 1/2 to 2 hours or until an instant-read thermometer inserted into the center registers 150°F. Tent roast loosely with foil. Let stand for 10 minutes before slicing.
To serve, remove string; slice roast.