Stuffed Pork Roast

1. Preheat the oven to 190C (375F). Melt the butter in a skillet over medium heat, add the onion and cook until soft, about 5 minutes, then stir in the chopped apple, dried cranberries and sage and cook for 2 more minutes.
2. Remove from the heat, fold in the crumbled cornbread and just enough chicken stock to moisten the mixture so it holds together loosely, then season with salt and pepper and let cool slightly.
3. Lay the pork loin on a board and butterfly it by slicing horizontally almost all the way through, then open it like a book and pound gently to an even thickness.
4. Spread the cornbread stuffing over the surface, leaving a small border, then roll the loin up tightly from one long side and tie at intervals with kitchen twine.
5. Rub the outside with olive oil, season generously with salt and pepper, and warm the honey with the apple cider vinegar in a small pan to make a glaze.
6. Sear the roast in an ovenproof pan over medium-high heat until browned on all sides, then transfer to the oven and roast, brushing with the honey glaze in the last 15 minutes.
7. Roast until the internal temperature at the centre of the meat and stuffing reaches 74C (165F), about 60 to 70 minutes, then rest loosely covered for 10 minutes before removing the twine and slicing.

You'll use: Oven · Frying pan / skillet · Pan