Stuffed pork roast with cranberry sauce

1. Pat pork loin dry with paper toweling; set aside.
2. Melt butter in medium heavy skillet over medium-high heat.
3. Reducei heat, add onion, cover and cook, stirring occasionally, about 10 minutes.
4. Transfer onion to food processor and add pecans, bread, ham, salt and pepper.
5. Mincei using on/off turns.
6. Preheat oven to 350 °F. Spread ¼ - ½ of stuffing over pork loin, fold and tie with butcher"s twine at 1 ½-inch intervals.
7. Place roast on rack in roasting pan; place in oven and roast until internal temperature (use meat thermometer) registers 155 - 160 °F. , about 90 minutes.
8. Bakei remaining stuffing in small casserole for 30 minutes.
9. Meanwhile, combine water and sugar in 3-quart nonaluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved.
10. Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes.
11. Pureei in food processor and strain to remove skins.
12. Stiri in salt and pepper.
13. Reheat gently, if necessary, before serving.
14. Let roast stand 10 minutes before slicing thinly to serve.
15. Serve pork, with extra stuffing on the side, with cranberry sauce.