Cranberry and Rosemary Pork Roll

For the Brine

1. Mix ¼ c brown sugar, salt and rosemary in a 9x13 baking dish. Pour in the boiling water and stir to dissolve. Stir in the ice cubes to cool the mixture down.

For the Pork

1. Double butterfly the pork loin: Place the loin on the cutting board. Holding the knife parallel to the cutting board, make a lengthwise cut into the side of the roast, just above center, stopping before you go through the other side. Rotate the tenderloin 180? and make a similar, lengthwise cut, just below center, into the side opposite of the original cut, stopping before you cut all the way through. Open the two cuts, so you have one, large rectangle of meat.
2. Using a meat mallet, pound the pork to an even thickness.
3. Place the butterflied and pounded pork into the brine. Add more water as necessary to cover the pork. Cover and refrigerate for 2-4 hours.

For the Stuffing

1. While the pork is brining, place the whole cranberries in the bowl of your food processor. Pulse until the cranberries are coarsely chopped. Add the breadcrumbs, 2 Tbsp brown sugar, rosemary and pepper. Pulse to combine. Cover and refrigerate until ready to use.

Putting It All Together

1. Remove the pork from the brine. Rinse it well and pat dry with paper towels.
2. Spread the cranberry stuffing over the pork. Roll tightly and secure with kitchen string. *
3. Preheat your oven to 375F. Line a rimmed baking sheet with foil.
4. Heat the butter in a large cast iron skillet, over medium-high heat. Add the pork and brown on all sides. Place browned pork loin on the prepared baking sheet.
5. Roast the pork for 45 min - 1 hour, or until a thermometer inserted into the center of the thickest part of the meat (not the stuffing) registers 145F.
6. Transfer the roast to a serving dish or clean cutting board, and let rest for 10 minutes before slicing and serving.