1 boneless pork loin roast (about 2 pounds)
Salt and pepper
6 ounces Keystone Farms Cheese Cranberry Infused Cheddar, shredded
1 1/2 cups fresh baby arugula or baby spinach
1/4 cup dried cranberries
2 medium pears, cored and sliced
1 medium shallot, thinly sliced
1 1/2 cups fresh cranberries
3/4 cup maple syrup
2 tablespoons Dijon mustard
Fresh rosemary sprigs, optional
1 Heat oven to 400°F.
2 Place pork roast fat side down and lengthwise on a cutting board. Keeping knife parallel to roast, about a third of the way down from the top, cut through roast lengthwise to within 1/2 inch of edge of other long side. Open roast to lie flat like a book. Rotate roast 180 degrees. Keeping knife parallel to the thicker inside portion of roast, make another lengthwise cut through the thick portion to within 1/2 inch of other long side. Open roast to lie flat (fat side down). Cover with plastic wrap. Flatten roast to 1/2-inch thickness; remove plastic wrap.
3 Season roast with salt and pepper. Sprinkle with the Cranberry Infused Cheddar, arugula and dried cranberries to within 1/2 inch of edges. Roll up roast, jelly-roll style, starting with the long side. Secure with twine.
4 Place pork in a greased shallow roasting pan fat side up. Bake for 30 minutes.
5 Reduce oven temperature to 325°F.
6 Place the pears, shallot and fresh cranberries around roast. Whisk maple syrup and Dijon mustard in a bowl; spoon half over pork. Bake for 30 minutes. Spoon remaining maple syrup mixture over roast. Bake for 20-30 minutes longer or until a thermometer inserted in meat reads 145°F.
7 Transfer roast to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Discard twine. Cut into 1/2-inch slices. Serve pork and fruit mixture with pan juices. Garnish with rosemary if desired.