The Pork:

1 T unsalted butter

1 apple, peeled, cored and diced

2 T chopped fresh rosemary

Cornbread Stuffing (recipe below)

1 (2 lb) boneless pork tenderloin

1 t salt

½ ground black pepper

Olive oil (just enough to coat)

1. Preheat oven to 350 degrees.  Line roasting pan with foil.
2. Saute apple and rosemary until apple is crisp-tender, about 5 minutes.  Stir together with cornbread stuffing mix (recipe below).
3. Place pork lengthwise on a cutting board, with one short end closest to you.  Holding knife parallel to the bottom of the loin, make a lengthwise cut along the bottom of the loin, cutting to within ½ inch of opposite side.  Again, open meat at incision as if opening a book. Usually takes me two incisions depending on thickness of meat.
4. Using meat mallet or rolling pin, flatten any thicker portions until even.  Spread stuffing mixture evenly over meat to within ½ inch of sides.  Start rolling lengthwise and tie pork together with butcher’s twine.  Brush with oil and sprinkle with salt and pepper. 
5. Bake for 1 hour.  Loosely cover with foil and let stand 15 minutes before slicing.

Cornbread Stuffing

2 T unsalted butter

¼ cup onion

¼ cup chopped celery

½ t minced garlic

1 cup cornbread crumbs

1 cup day old white bread crumbs (I have also used progresso)

¼ cup chicken broth

½ t salt

¼ ground black pepper

1. Saute onion and celery until tender. Add garlic and cook for 1 minute.
2. Transfer to a food processor until finely chopped.  (I sometimes just dice smaller and leave a little chunky)
3. Stir vegetables, bread crumbs, broth, salt and pepper together until well combined.