Ingredients: - 
1.8kg boneless pork loin
Salt, to taste
Freshly ground pepper, to taste
1/2 cup breadcrumbs
1/2 cup chicken stock
1 cup peeled, chopped tart green apples
1/3 cup dried cranberries
1/3 cup chopped walnuts, toasted
1/4 cup minced shallots
2 Tbsp maple syrup
1 tsp rosemary, minced  
METHOD: - 
Preheat the oven to 233°C.
Butterfly the pork loin: - 
Place the pork loin roast fat side down on a cutting board. Note that one long side of the pork loin roast will be thicker, and one side thinner.
Using a sharp knife, make a long cut an inch or so from the edge from the thinner long side of the roast at about a 45-degree angle, stopping a half inch from reaching the bottom of the roast. Then angle the knife so that it is flat, parallel to the cutting board, and make slow, shallow cuts into the roast, along the same line. As you cut, you can open up the top part of the roast like a book. Keep making slow, even cuts until you have "rolled" the roast out completely.
With the pork roast unfolded, cover with 2 layers of of plastic wrap. Pound with a meat mallet to flatten to a somewhat even thickness. Remove the plastic wrap. Sprinkle the pork with salt and pepper and set aside - 
The Filling: - 
Place the breadcrumbs and stock in a small bowl and stir to combine. Stir in the apples, walnuts, cranberries, shallots, maple syrup, and rosemary.
Spread the filling over the surface of the pork, leaving an inch margin around all sides except for the fat layer side. With that side, leave a 2-inch margin. Starting with the end of the roast rectangle that does not have the fat layer on the bottom, roll up the roast. Tie the roast in 1-to-2-inch intervals with cotton kitchen string.
Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 233°C for 15 mins to brown the top, then reduce the oven temperature to 163°C. Cook uncovered, for about 30 to 40 mins, or until the pork reaches an internal temperature of 60°C.
Remove from the oven. Cover the roast with foil and let it rest for 10 mins. Remove the kitchen string and slice into 1/2-inch-thick slices to serve - Serve with your favourite gravy.