Cranberry-Lemon Pork Loin Roulade

Serves 6-8

Cranberry-Lemon Pork Loin Roulade

2 lbs pork loin roast, roll-sliced to 1/4″ thickness
1 can cranberry sauce
Juice of one large lemon (or, 1½ Tbsp concentrated lemon juice
2 Tablespoons Dijon mustard
3 Tablespoons brown sugar
1 whole, large egg
2 cups Panko bread crumbs
3 feet cook’s twine
3 Tbsp fresh chopped parsley, divided

1. In a small mixing bowl, combine the cranberry sauce, lemon juice, mustard, brown sugar. Stir to thoroughly combine
2. Adjust seasoning to suit your taste for sweet-sour mustard.
3. Stir in the egg and bread crumbs to combine
4. Roll-cut the pork loin 1/4″ thick along the longest side
5. Place the loin flat on a large piece of parchment paper, plastic wrap, or cutting board
6. Coat the loin with a thin layer of the cranberry filling
7. Garnish with 2 Tablespoons fresh chopped parsley
8. Using the parchment paper or plastic wrap to lift the edge near you, roll the loin into a log, keeping the filling from oozing out. (The pork will shrink during the cooking process, so don’t roll it too tightly)
9. Tie the roll in several places with cook’s twine. Be sure to tie both ends in such a way that the stuffing will be held inside the roll during cooking
10. Brush on Sesame oil, and add black pepper, to taste.
11. Bake in a 350 degree oven for 70 minutes, or until the roulade reaches 160° at the center
12. Remove from oven, cover loosely with foil and let rest for 15 minutes before slicing

Larry ties pork roulade with cook's twine I like to tie my roulades with cook’s twine. I have tried the wood skewers, and while they do a fine job, they can be hard to remove after the meat cooks down and gets a firm grip on the skewers. Trying to remove them can cause you to use quite a bit of pressure, which can tear your roulade apart. If desired, finish your servings with a tablespoon of pan-drippings sauce, and garnish with the remaining fresh chopped parsley or micro greens, as shown in the photo above.