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1
In small bowl, combine cranberries and cider.
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2
Cover and microwave on high for 1 minute.
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3
Set aside to let cool.
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4
Spread hazelnuts on rimmed baking sheet; toast in 350 F oven for about 8 minut6es.
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5
Transfer to clean tea towel and rub off most of the skins.
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6
Let cool; chop and set aside.
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7
Meanwhile melt butter in skillet oer medium-low heat; cook shallots, sage and half of each of the salt and pepper, stirring often until shallots are softened, about 5 minutes.
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8
In large bowl, toss together bread crumbs, cranberry mixture, hazelnuts, shallot mixture and parsley.
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9
Set aside.
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10
Place pork, fat side up, on cutting board.
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11
Cut loin in half almost but not all the way through.
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12
Open like book so loin lies almost flat.
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13
Starting in centre of opened loin, with knife parallel to, cut in half on left side almost but not all the way through.
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14
Repeat on right side.
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15
Open flat to form one large piece.
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16
Cover with waxed of parchment paper.
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17
With mallet, pound to even thickness.
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18
Sprinkle with half each of the remaining salt and pepper.
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19
Leaving 1 inch border on 1 short side, evenly spread stuffing over meat.
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20
Starting at other short side, tightly roll-up jelly-roll style.
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21
Tie with string to secure.
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22
Place on rack in roasting pan.
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23
Brush with oil; sprinkle with remaining salt and pepper.
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24
Roast in 375 F oven until golden and meat thermometer registers 160 F about 1 hour 20 minutes.
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25
Cover with foil.
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26
Let stand for 15 minutes.
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27
Carve into 1/2 inch thick slices.
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28
Remove string.
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29
Sauce: Meanwhile, in small bowl, stir flour with butter; set aside.
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30
Skim off fat in roasting pan.
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31
Place pan over medium heat; cook shallots and garlic, stirring until softened, about 3 minutes.
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32
Add wine; bring to oil over high heat, scraping up any brown bits from bottom of pan.
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33
Boil until reduced by half, about 3 minutes.
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34
Stir in stick and pepper; return to oil.
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35
Stir in flour mixture and cook, stirring, until thickened, about 5 minutes.
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36
Strain into gravy boat, pressing to extract all juices.
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37
Serve with pork.
