Bone-in pork loin stuffed with cranberries and bread

Ingredients:

• 4 loins on the bone, center cut (about 1.5 kg)
• 3 tbsp (45 g) unsalted butter
• 2 stalks celery, finely diced
• 3/4 cup chopped green onions
• 3/4 cup dried cranberries
• 2 tsp chopped fresh sage
• 4 slices potato bread, diced (about 2.5 cups)
• 1 and 3/4 cups lightly salted chicken broth
• 2 tablespoons chopped fresh parsley
• Coarse salt and freshly ground pepper
• 3 tablespoons heavy cream

Preparation:

1. Melt 1 tablespoon (15 g) butter in a large skillet over medium heat. Add celery and green onions and cook until slightly softened, 2 minutes.
   
   Add the cranberries and sage and cook for 2 minutes. Add the bread and cook, stirring occasionally, for 2 minutes. Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl.
2. Wipe out the skillet. Holding a knife parallel to the cutting board, make a 2-inch deep slit in each pork loin. Season both sides of the pork loin with salt and pepper and evenly fill the pockets with stuffing. Melt 1 tablespoon of butter in a skillet over medium-high heat.
   
   Add the loin and cook until golden brown, 2 minutes per side. Stir in 1/2 cup chicken broth; reduce heat to medium-high. Cover and continue cooking until the meat is cooked through, about 5 minutes more. Transfer to plates.
3. Add 3/4 cup of the remaining broth and cream to the skillet and increase the heat to medium-high. Simmer, stirring, until thickened, about 2 minutes. Stir in 1 tablespoon of the remaining butter. Season with salt and pepper and pour the sauce over the cranberry-stuffed bone-in pork loin.