Stuffed Pork Loin with Caramelized Onion-Cranberry Sauce

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 ounce cheese blue crumbled
• 2 pound pork loin boneless trimmed
• 0.8 cup bosc pear diced ( 1 large)
• 1 cup cranberries fresh thawed
• 0.5 cup 1/4 cup dried cranberry (juice sweetened if possible) 
• 2 cups 1/4 cup dried cranberry (juice sweetened if possible) 
• 2 tablespoons cranberries dried chopped
• 0.3 cup kosher salt 
• 1 tablespoon olive oil 
• 1 cup onion minced
• 0.1 teaspoon salt 
• 2 tablespoons sugar 
• 3 tablespoons sugar 
• 1 cup water 

Equipment

• bowl
• frying pan
• oven
• knife
• plastic wrap
• kitchen thermometer
• ziploc bags
• meat tenderizer
• broiler pan
• kitchen twine

Directions

1. Cut horizontally through center of roast, cutting to, but not through, other side using a sharp knife; open flat as you would a book.
2. Place roast between 2 sheets of plastic wrap; pound to a 1/4-inch thickness using a meat mallet or small heavy skillet.
3. Combine 2 cups juice and next 3 ingredients (through 2 tablespoons sugar) in large bowl; stir until sugar and salt dissolve.
4. Pour juice mixture into a large zip-top plastic bag.
5. Add roast to bag; seal. Marinate in refrigerator 4 hours, turning occasionally.
6. Remove roast from bag, and pat dry; discard marinade.
7. Preheat oven to 35
8. Combine pear, cheese, and dried cranberries; sprinkle cheese mixture over roast, leaving a 1/2-inch margin around outside edges.
9. Roll up roast, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with twine.
10. Sprinkle with 1/8 teaspoon salt and pepper.
11. Heat oil in a large nonstick skillet over medium-high heat.
12. Add roast; cook for 5 minutes, turning to brown on all sides.
13. Place roast on a broiler pan coated with cooking spray.
14. Bake at 350 for 40 minutes or until a thermometer registers 160 (slightly pink).
15. Let stand for 15 minutes before slicing; cut into 1/4-inch-thick slices.
16. While roast bakes, add onion to skillet; saut 8 minutes or until onion is browned, stirring frequently.
17. Add fresh cranberries, 1/2 cup juice, and 3 tablespoons sugar to pan, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes or until cranberries pop and sauce thickens.
18. Serve sauce with roast.