Ingredients
- 1 boneless pork loin roast
- 3 apples, peeled, cored and diced
- ½ cup chopped walnuts
- ½ cup chopped dried cranberries
- ⅔ cup bread crumbs
- ⅓ cup melted butter
- 2 tsp fresh thyme, minced
- Salt and pepper, to taste
- In a large bowl, make the stuffing by stirring together the diced apples, chopped walnuts, cranberries, bread crumbs, melted butter and thyme. Set aside.
- Butterfly the pork loin by following the pictures and instructions above.
- Spread the stuffing across the butterflied pork loin, leaving about ½ inch edge on all sides. Roll up the pork loin and tie it up using kitchen string (refer to the pictures above to see how to roll up a stuffed pork loin).
- Place in the fridge until ready to cook.
- Preheat oven to 350F.
- Place stuffed pork loin on a roasting pan or baking sheet with a rack. Sprinkle with a little bit of salt and fresh ground pepper.
- Cook in the oven for about 1 hour 15 minutes. The internal temperature of the pork should be 145-150F.
- Remove from the oven and let rest for 10-15 minutes.
- Slice and serve.