Apple Stuffed Pork Loin Roast

3 tablespoon olive oil

2 tablespoon butter

1 cup cranberries

1 ½ cup walnuts

2 Granny Smith apples, peeled, cored and chopped

8 fresh sage leaves

Salt and Pepper to taste

3 pounds pork loin roast, butterflied

In a large skillet, over medium-high heat, heat the olive oil and butter.  Sautee onions, apples, cranberries until softened.  Add port wine until it reduces.  Let the mixture cool while preparing the pork loin for stuffing.

Butterfly the pork loin.  Spoon the stuffing mixture over the pork loin and add the sage. Roll the pork loin over the stuffing ending with the seam down and fat side up.

Lightly score the fat, in a diamond pattern, with a Sharpe knife.  Tightly tie the pork roast up with butcher’s twine. Season it with more salt and pepper and transfer to a roasting pan that has been prepared with oil to prevent it from sticking and lay the roast on a bed of cut apples. Roast the pork in the preheated oven for about 90 minutes or until your thermometer reads 165 degrees. Remove from the oven and let rest for 15 minutes so the juices can redistribute throughout the pork loin.