Ingredients

The following ingredients have 4 Servings
  • 1 boneless pork loin ((2-3 lbs in weight))
  • 2 tbsp butter
  • 1 tsp finely fresh chopped sage
  • 1 tsp finely fresh chopped rosemary
  • 1 tbsp finely fresh shopped garlic
  • 1/2 tsp each salt and pepper ((less salt if using salted butter))
  • 1 cup finely chopped apple ((skins removed. I used fuji apples))
  • 1 cup finely chopped red onion
  • 1/2 cup finely chopped pecans
  • 1/2 cup dried cranberries
  • cooking twine
  • 1/2 cup whole grain dijon mustard
  • 2 tbsp brown sugar
  • 1 tbsp honey

Instruction

  • Preheat oven to 400 degrees farenheit.
  • Butterfly or roll cut pork loin (here is a great tutorial!). Once cut, cover pork loin in plastic wrap and tenderize with a meat tenderizer on the flat side through the plastic. Place in fridge.
  • Make stuffing: Melt butter in a sauce pan, along with garlic, rosemary, sage, and salt/pepper. Add in apples, onion, pecans and cranberries, sauteeing for 2-3 minutes, or until onion is semi-soft. Remove from heat.
  • Remove pork loin from fridge and remove all plastic wrap. Place stuffing mixture over pork and spread throughout (like frosting a cake). Roll pork loin and secure with cooking twine. Place in a 9x13 inch baking dish sprayed with non-stick spray.
  • In a separate dish, combine honey mustard ingredients. Slather top of pork loin with mixture. Cover dish with foil and bake for about 1 hour, or until middle center of pork loin reaches at lesat 145 degrees farenheit.
  • Once done, allow to cool for 5-10 minutes. Slice, serve & enjoy.