Harvest Apple Stuffed Porkloin

Directions

1. PREHEAT the oven to 375°F (190°C). In a medium skillet, heat a drizzle of oil over medium-high heat and sauté the onion for 3-4 minutes, until soft. Add the butter, apple, and thyme and cook until the apple starts to soften, then brown.
2. PLACE the bread crumbs into a bowl with the lentils. Add the sautéed onion and apple, cranberries, sage, and some salt and pepper and mix well.
3. BUTTERFLY your pork loin by placing it vertically on a cutting board and with a sharp knife, slice down one long side, about a third of the way up from the board. Cut about an inch (2.5 cm) deep, and roll the thick part of the loin back as you cut, opening it up like a jelly roll until you have a piece of meat shaped like a rectangle, an inch or so thick. Alternatively, cut the loin almost in half lengthwise, opening it up like a book.
4. PLACE the stuffing evenly on the meat and roll it up, jelly roll-style (or fold it over to enclose the filling) and place seam side down in a roasting pan. Brush the outside of the roast with oil, sprinkle with salt and pepper and roast for an hour, or until the internal temperature reads 145°F (65°C).
5. COVER loosely with foil and let rest for 20 minutes before slicing.