Apple Cranberry Pork Roast

Nothing says lean and comfort food like a pork roast.  This delicious treat is filled with seasonal fruit and veggie stuffing and pure pork-flavored goodness that will heat up those bleak fall and winter evenings like nothing else.  Although the preparation is a little unconventional, (this pork is more "sandwiched" than "stuffed,") served with seasonal steamed vegetables and mashed potatoes (and maybe a glass of a dry, rich chardonnay), this pork roast makes the perfect family meal or a simple dinner party hit.

Ingredients
Butchers string
1 whole (8-pound) boneless pork loin
Kosher salt and course-ground pepper to taste
1/2 granny smith apple, chopped
1/3 cup dried cranberries (such as Craisins)
1/2 yellow onion, chopped
3 sprigs fresh thyme
3 sprigs fresh rosemary
1 clove minced garlic
1 cup chicken broth

Make-Ahead Preparation

• Cut 4 lengths of butchers string, approximately 24" long each.  Arrange them on a drip-catching cutting board so that one string runs lengthwise, and the other three perpendicular.  The one string will wrap around the roast lengthwise, while the other three will secure around the diameter of the roast.
• Cut the pork loin in half length-wise.  Rub both halves thoroughly with salt and pepper.
• Place one half of the pork loin, rounded side down, on strings so that it's ready to wrap.  Place the other half, rounded side down, next to the first half on the cutting board.
• Separate thyme and rosemary from stalks; discard stalks.
• In a small bowl, mix apple, cranberries, onion, thyme, rosemary, and garlic.
• Place apple mixture on the portion of pork loin that is arranged on the string.
• Place the other half of the pork loin, flat side down, on top of the first half and the apple mixture.
• Tie the two halves together with the butchers string; trim any long ends.
• Place roast in a freezer bag or FoodSaver bag, along with any extra apple mixture that may have come loose while tying; eject air and seal.  Freeze until ready to use.

To Serve

• No need to thaw prior to cooking.
• Place chicken broth and frozen roast (including any loose pieces of the stuffing) in a 6-quart slow-cooker and cover.
• Cook on high for 3 hours, or low for 6 hours, until roast reaches an internal temperature of at least 160 degrees.
• If you're so inclined, use the remaining juices to whip up a quick gravy.

Pork loin cuts generally have a thin layer of protective fat on top (the curved side), which helps seal in the juices when cooking.  In my experience, "sandwiching" the pork in this way and keeping the protective layers intact, rather than actually cutting and stuffing it, keeps the roast more moist and juicy than slicing into it and stuffing it, while still adding flavor.