1 (4-pound) pork loin, trimmed
1½ cups Japanese bread crumbs (panko)
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
¼ cup sweetened dried cranberries
1 tablespoon butter, melted
1½ teaspoons salt, divided
1½ teaspoons ground black pepper, divided
2 tablespoons extra-virgin olive oil
Garnish: fresh parsley
1. Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil.
2. Butterfly pork loin by making a lengthwise cut down the center of 1 flat side, cutting to within 1 inch of other side. From bottom of cut, slice pork loin horizontally to ½ inch from left side; repeat procedure on right side. Open pork loin, and using a meat mallet, flatten to ½-inch thickness. Trim edges to make a neat rectangle.
3. In a large bowl, combine bread crumbs, cheese, parsley, cranberries, melted butter, ½ teaspoon salt, and ½ teaspoon pepper, mixing well.
4. Spread bread-crumb mixture over pork loin, leaving a 2-inch border along 1 side. Roll pork loin, jelly-roll style, toward border. Secure with kitchen twine every 3 inches. Rub with olive oil. Season with remaining 1 teaspoon salt and remaining 1 teaspoon pepper. Place on prepared baking sheet.
5. Bake for 20 minutes. Reduce heat to 350°. Bake until a thermometer inserted in the thickest part of the tenderloin registers 145°, 20 to 25 minutes. Remove from oven, and tent with foil. Let rest for 15 minutes. Slice into 1-inch slices. Garnish with fresh parsley, if desired.