Apple Cranberry Stuffed Pork Loin Roast

 Stuffing

2 apples
craisins
6 halved, pitted dried prunes
croutons
stuffing mix
italian seasoning
s/p, rosemary, sage, thyme, ground ginger
1/2 onion
1/2 cup brown sugar
1 egg
1/2 cup~ chicken broth

Sautee onion and apple with brown sugar, ginger.  Add craisins, prunes, seasoning, herbs, stuffing mix and croutons.  Add chicken broth, let bread soften some.  Let cool a touch, pour into a mixing bowl.  Mix in a beaten egg.  Cover stuffing and let it chill in the fridge.

Ok, to start with, the pork loin was 7.62lbs.  So I about halved it.  Then I cut 3 chops off of the larger one.  Next, slice the meat horizontally to get a thinner flat surface.  At this point season the meat, mostly with sage, rosemary, s/p. A little bit of thyme.

 Put a layer of stuffing primarily to the edge you will roll in.  Roll the meat together and tie her up.  Cook in the oven for 1hr 15min-30min at 325F or until inner temp of meat is good.