Apple Stuffed Pork Tenderloin

You'll NeeD:
3 tablespoons olive oil
1 small onion, chopped
2 apples, peeled, cored and chopped
1 tbsp sage
2 cups bread cubes
1 egg, beaten
2 tablespoons butter
Salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound) pork loin roast, butterflied (or sliced open)

Directions:
In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Cook until soft. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 1.5 hours. Remove from the oven and let rest for 15 minutes before slicing.