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1
Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side.
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2
Do not cut all the way through.
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3
Set aside.
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4
Melt butter in medium heavy skillet over medium-high heat.
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5
Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes.
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6
Transfer onion to food processor and add pecans, bread, ham, salt and pepper.
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7
Mince using on/off turns.
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8
Spread 1/4 to 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals.
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9
Place roast on rack in roasting pan; place in 350u00b0 oven and roast until internal temperature registers 155u00b0, about 1 1/2 hours.
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10
Bake remaining stuffing in small casserole for 30 minutes.
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11
Meanwhile, combine water and sugar in 3-qt.
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12
non-aluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved.
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13
Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes.
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14
Puree in food processor and strain to remove skins.
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15
Stir in salt and pepper.
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16
Reheat gently, if necessary, before serving.
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17
Let roast stand 10 minutes before slicing thinly to serve.
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18
Serve pork, with extra stuffing on side, with cranberry sauce.
