Method
1
Heat the oven to 190°C (375°F).
2
Heat 1 tablespoon of olive oil in a skillet over medium heat.
3
Cook the onion until soft, about 5 minutes.
4
Stir in the breadcrumbs, dried cranberries, sage, orange zest, salt, and pepper.
5
Remove the skillet from the heat.
6
Let the stuffing cool for 10 minutes.
7
Stir the beaten egg into the cooled stuffing.
8
Lay the butterflied pork loin flat with the cut side facing up.
9
Spread the stuffing evenly over the pork, leaving a 2 cm border.
10
Roll the pork around the stuffing.
11
Tie the pork securely with kitchen twine at 3 cm intervals.
12
Rub the outside of the pork with 1 tablespoon of olive oil.
13
Season the pork with salt and pepper.
14
Place the pork seam-side down in a roasting pan.
15
Roast until the center of the pork reaches 63°C (145°F) and the center of the stuffing reaches 74°C (165°F), about 60–75 minutes.
16
Rest the pork for at least 3 minutes before slicing.
17
Put the potatoes in a large saucepan.
18
Cover the potatoes with cold water.
19
Bring the water to a boil.
20
Cook the potatoes until tender, about 15–20 minutes.
22
Mash the potatoes with the butter and warm milk.
23
Season the mashed potatoes with salt and pepper.
24
Put the fresh cranberries, sugar, and water in a small saucepan.
25
Simmer the cranberry mixture until the berries burst and the sauce thickens, about 10 minutes.
26
Cut small star shapes from the orange peel with a paring knife.
27
Remove the twine from the rested pork.
28
Slice the pork into thick rounds.
29
Spoon mashed potatoes onto each serving plate.
30
Arrange pork slices over the potatoes.
31
Spoon cranberry sauce beside the pork.
32
Garnish each plate with rosemary sprigs and orange-peel stars.