Instructions

Stuffing:  Start by making your stuffing.  On the stove, over Medium-High heat add the oil and 1 tablespoon of butter.  Add onion, celery, mushroom and apple.  Saute for about 5 minutes, add S&P and 2 Tablespoons of rosemary.  Continue cooking for about another 5 minutes.  In a mixing bowl, add your stuffing mix, the cooked veggies and toss to combine.

Heat your broth and butter over high high heat just until it starts to boil.  Add broth to stuffing mix and add craisins.  Mix until all combined, set aside.  

Prepare the pork:  slice the pork horizontally to open it up (butterfly the meat), without cutting all the way through.  You want to have 1 flat piece of pork.  Cover the pork with plastic wrap and pound the pork on each side to tenderize it and to thin it out slightly.  Place the meat fat side down on your board and cover with your stuffing mixture.  I pressed the stuffing mixture onto the pork so I got a nice even surface.

Start rolling up the pork, from a long end of the meat. Tie with your kitchen string/twine, cut off any excess string.  Coat the outside of the pork with some of the fresh rosemary, S&P, rub on the meat.

On the stove, over medium-high heat add 1 tablespoon of olive oil, add the pork just to brown on each side.

Place the pork on a baking sheet (sprayed w/cooking spray) and cook at 400 degrees for 45 minutes or until the temperature on the meat reaches an internal temperature of 155 degrees.  Take the pork out of the oven, cover with tin foil and let it rest for about 10 minutes.

Apple Cider Gravy: On the stove, over medium heat, add all your gravy ingredients.  Using a whisk stir until well combined.  As it starts to bubble, turn heat to low.  Stir occasionally until nice and thick.