Apple Stuffed Pork Loin

This is straight up Paula Deen...okay...I put in a little twist, but I'll giver her all the credit :)

Ingredients:
1 Stick Butter ~ no surprise
1/4 C. Packed Brown Sugar
Pinch Ground Cinnamon
3 Granny Smith Apples, peeled, cored, 1 inch diced
1 Med. Onion, chopped
1 5Lb center cut, bone out Pork Loin, butterflied
Salt & Pepper
2 TBS Oil
1 C. Apple Cider or Apple Juice
Butchers Twine

Stuffing:
Melt butter in skillet over medium heat. Add brown sugar, cinnamon, apples and onion, saute until caramelized. Remove from heat and cool completely.

To butterfly your tenderloin, cut lengthwise down center, but don't cut through completely. Open it up and flatten out with a meat mallet. This will get your frustrations out too! A great combo of events ;)

Once your tenderloin is flattened and your emotions back under control, sprinkle tenderloin with salt & pepper. Spread cooled apple mixture across tenderloin then roll up, jelly roll style. If any stuffing oozes out, just stuff it back in! Tie up with as many pieces of butchers twine as it takes to hold it together. I used about 5 pieces.

Get the same skillet you caramelized your apples in scraped out (don't clean it) and ready with oil over medium/ high heat. All that flavor from the apples and onion are still in the skillet :)

Season outside of tenderloin with salt & pepper. Transfer tenderloin to skillet and sear all sides of roast to golden brown.

Transfer roast to a roasting pan and pour Apple Cider/Juice over top.
Cover and roast for 1 1/2 hours at 375 degrees.

This would be great served with a cheesy potato and sauteed green beans with cranberries and almonds.