1cupChicken StockEstimated, may be a little more or less
Salt
Pepper
Instructions
In a large skillet, heat the olive oil over medium-high heat.
Add the onion, apples and sage.
Saute until softened.
Remove from the heat and move to a mixing bowl, letting cool slightly (enough so that the egg won't cook when added).
Gently stir in the bread, egg, butter and salt and pepper.
Add the chicken broth gradually until everything is moistened.
Let the stuffing mixture cool completely before putting it in the pork loin.
Pre-heat oven to 375*
Butterfly pork loin so the seem ends up on the bottom and the fat side is up.
Spoon the stuffing onto the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up.
Lightly score the fat, in a diamond pattern, with a sharp knife.
Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan.
Roast the pork in the preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F, internal temperature.
Remove from the oven and let rest for about 15 minutes before slicing.