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1
In a small bowl, combine cranberries and cider.
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2
Cover and microwave at High for 1 minute.
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3
Allow to cool to room temperature.
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4
Spread hazelnuts on rimmed baking sheet; toast in 350F oven or toaster oven, about 8 minutes.
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5
Rub off most of the skins with a clean tea towel.
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6
Let cool; chop and set aside.
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7
Meanwhile, in skillet, melt butter over medium-low heat; cook shallots, sage and half each of the salt and pepper, stirring often, until shallots are softened, about 5 minutes.
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8
In a 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
Starting at right side with knife parallel to board, 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 board, 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.
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16
Cover with waxed or 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 cranberry stuffing over meat.
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20
Starting at other short side, tightly roll up jelly rollstyle.
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21
Place seven 12-inch lengths of cotton string under loin.
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22
Tie at top of loin; cut off excess string.
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23
Place on rack in roasting pan.
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24
Brush with oil; sprinkle with remaining salt and pepper.
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25
Roast in 375F oven until golden and meat thermometer registers 160F, about 1 hour and 20 minutes.
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26
Transfer to carving board; tent with foil and let stand for 15 minutes before removing string and carving into 1/2-inch thick slices.
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27
SAUCE: Meanwhile, in a small bowl, stir flour with butter; set aside.
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28
Skim off fat in roasting pan.
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29
Pour remaining meat juices into a saucepan over mecium heat.
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30
Add the shallots and cook shallots and garlic, stirring, until softened, about 3 minutes.
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31
Add wine; bring to boil over high heat, scraping up any brown bits from bottom of pan.
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32
Boil until reduced by half, about 3 minutes.
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33
Stir in chicken stock and pepper; return to boil.
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34
Stir in flour mixture and cook, stirring, until thickened, about 5 minutes.
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35
Strain into gravy boat, pressing to extract all juices.
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36
Serve with pork.
