Seasonal Stuffed Loin

SAUCE: Over medium-high heat, combine cranberries, orange zest, orange juice, honey, and 1/2 cup water in a medium pot. Bring to a boil. Once all the cranberries have popped, reduce heat. Simmer for 15-20 minutes, stirring occasionally, until sauce becomes thick. Turn off heat, and put aside. STUFFING: Over medium to medium-high heat, combine oil, onions, and garlic in a medium skillet pan. Sauté until garlic becomes aromatic, stirring occasionally. Meanwhile, rip kale from stems. Then, rinse under water and drain. Place in a microwave safe dish then, steam covered in the microwave on high for 2 minutes. Chop kale and add to pan. Season with salt, pepper, lemon zest, and lemon juice. Continue sautéing for another 5 minutes. Remove from heat and put aside in the refrigerator to speed cooling. Pre-heat oven to 375 degrees. While the kale mixture cools, prepare the pork loin for stuffing by roll cutting the roast. Then, spread an even layer of cream cheese across the loin. Remove the kale mixture from the refrigerator and spread it evenly over the cream cheese. Gently roll up your pork loin, be careful not to squeeze the stuffing out of place. Secure with butcher's twine, tie it tight but take care not to squish out the stuffing. Salt and pepper the roast. Place in corning ware or a roasting pan, and bake in a pre-heated oven for about 90 minutes or until internal temperature reaches 145 degrees. Let rest for 15 minutes. Cut and remove twine, then top with cranberry-orange sauce. Slice and enjoy!