Stuffed Pork Loin

1. Preheat the oven to 425°F.
2. Place the panko crumbs in a medium bowl.
3. In a large skillet, cook the bacon until tender crisp.
4. Drain the fat, reserving 1 tablespoon for frying the next ingredients in.
5. Add the diced apples and shallots to the skillet and cook until softened, 4 to 5 minutes.
6. Add the garlic and cook until browned and fragrant, about 2 minutes.
7. Add in the rosemary, pecanse and cranberries and saute for 1 minute.
8. Remove from the heat and scoop the bacon mixture into the panko crumbs and stir in, mixing completely.
9. Add enough chicken broth to just bring the stuffing mixture together.

Butterfly the pork loin

1. Place the pork roast flat on a cutting board.
2. Starting at one end, slice through the middle of the roast, keeping your knife parallel to the cutting board to maintain the same thickness. Stop cutting when you have around 1 inch of meat left at the end, then open up the roast like a book. The end that you don't cut will keep the roast together!
3. Place a piece of plastic wrap over the roast and then pound thinner with a meat mallet.
4. Remove the plastic wrap and season the pork generously with salt and pepper inside and out.
5. Spoon out the stuffing mixture on top of the pork loin in an even layer.
6. Roll up the pork loin and tightly secure with kitchen twine.
7. Place in a roasting pan on a rack.
8. Roast in the oven for 10 minutes to brown the top, then turn the oven down to 325 °F.
9. Roast until the internal temperature is 140°F, then remove and tent withfoil, and let the roast rest 15 minutes before slicing.