- 1/3 cup butter
- 2 teaspoons shallot, chopped
- 2 teaspoons rosemary leaves, fresh
- 3 Granny Smith apples, chopped, cored, and peeled
- 1/2 cup walnuts, chopped
- 2/3 cup breadcrumbs
- 1/4 cup stock, chicken or vegetable
- 3 - 3.5 pound pork loin roast (whole or ask a butcher to butterfly)
In a large skillet over medium-low heat, melt the butter until it just starts to foam. Add the shallots and rosemary and stir to coat.
When the shallots begin to soften (about 2 minutes), add the stock, apples, walnuts, Craisins® Dried Cranberries and breadcrumbs. Raise the heat until the stock begins to simmer. Let simmer for roughly 3 minutes, until mixture thickens, remove and place in large mixing bowl to cool.
Butterfly the pork if it is whole and flatten with a mallet.
Spread the stuffing mixture across the pork evenly, leaving roughly ½-inch gap on the on the edge. Roll the pork tightly, squeezing the stuffing gently so that it does not slide out. Tie with kitchen string in 5-6 positions to maintain a tight roll and place in the fridge.
Preheat the oven to 350F. Place pork roll on rack in a sheet pan or roasting pan. Season the top lightly with salt and pepper. Place in oven and cook until internal temperature is roughly 165F; about 1 hour and 15 minutes.
Remove from oven and let rest for 15 minutes prior to slicing.