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Preheat oven to 375°F. Make stuffing: In a large nonstick skillet over medium heat melt butter and add shallots, stirring until softened, 3 minutes. Remove from heat; stir in bread, cranberries, pistachios, zest, parsley, salt and pepper. Set stuffing aside.
To spiral-butterfly the roast, arrange it on a work surface with one end facing you. Holding the knife parallel to the work surface, begin to cut 1/2 inch above underside of roast on the long side. Continue slicing inward, pulling back the meat and unrolling the roast like a carpet, creating a 1/2-inch-thick flat piece of meat. Rough cuts are fine, since they won't be noticeable once the roast is finished. The roast should lie flat when finished.
Spread stuffing evenly over pork. Roll up meat, starting with the long side and finish with the seam on the bottom. Wrap roast with bacon strips to cover the entire surface. Tie with 3 or 4 pieces of string and place in a roasting pan.
Roast until a meat thermometer inserted into the roast registers 135°F, 50 minutes to 1 hour. Let roast stand 10 min. Serve on a platter with herbs for garnish.