CRANBERRY PORK ROULADE IN PUFF PASTRY

Steps:

• With a sharp long knife start slicing the Pork Roast "in and around" , about 1" from the edge surface, to actually end up with a "sheet" of Pork. Quarter the oranges and place them in a blender, or food processor till mushed (remove the seeds). In the meantime place the cranberries in a pot at medium heat, add the oranges, the cinnamon and chili. Poke and stir the mixture constantly till most of the cranberries pop, end up with a mixture that will be a semi solid one. Spread on the inner side of the Pork which is now laying fairly flat on a board, roll up and tie with the strings. A regular knot as you will want to undo the strings later on with much ease. Wrap in foil and place in a heated oven at 375 degrees for one hour. Remove from oven and undo the foil to let the roast cool off, making it easy to handle. Untie the strings by pulling them while you are holding the roast. The Puff Pastry box will have two sheets. Place both on a smooth counter with a bit of flour dusting on both sides of it, and with a rolling pin roll them out slightly, increasing their size by just about one inch around. Spray another flat baking pan, placing one puff pastry sheet and the Pork Roast on top. Drape the second sheet on top, reserving a strip about 1" wide. In a small bowl whip the two egg yolks with 1 tsp of water and with a brush. Using the mixture as a "glue", tuck the overhanging sheet over the bottom one. In the meantime, with the reserved strip and a small knife's point, cut up a few "leaves" and "twigs". You can make the impressions of the leaves with the edge of the knife. Brush the complete surface of the dough with the rest of the egg wash, place the twig (s) and leaves on top and brush again. Place in a 400 degree oven, uncovered, for about 20 to 30mn's till the desired color... Remove, let cool a bit and slice