1.5 to 2 lb. pork tenderloin
2 tbsp. extra-virgin olive oil
Prepare my delicious recipe for Old Fashioned Bread Stuffing, or cook prepared stuffing mix as directed on package, then add 1 cup dried cranberries and 1 cup chopped walnuts. Set aside.
"Butterfly" the pork loin in preparation for stuffing and rolling. Butterflying means cutting it so that the loin lays out flat in a rectangle instead of being in its usual cylindrical shape. Here is a website with excellent photos and instructions.
Preheat oven to 350 degrees. Spread the stuffing all over the inside of the pork loin.
Roll the pork loin and its contents all the way up. Secure the opening either with a long skewer (thread it along the edge like a needle) or tie it up tightly using kitchen string.
Heat a skillet with 2 tbsp. of olive oil on medium/high heat. When the oil is very hot, sear the pork loin on all sides until it is brown and crispy. Transfer the seared pork loin to a baking sheet and finish baking until the internal temperature reaches 160 degrees (about 45 min).
When the stuffed loin is out of the oven, let it rest 10 minutes before slicing to allow the juices to redistribute into the meat. Slice the roll into 1-inch thick servings.