Cranberry Apple Stuffed Pork Loin

Preheat the oven to 325 degrees F (165 degrees C). Coat a roasting pan with cooking spray.

Combine stuffing mix and water in a mixing bowl. Stir in apple, cranberries, pecans, and onion; set aside.

Trim fat and silverskin from pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open both sides, spread them open like a book. Place pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork loin with the smooth side of a meat mallet to a thickness of 1/2-inch.

Season pork loin with salt and black pepper; spread reserved stuffing mixture onto cut side of pork loin. Roll pork loin into a firm cylinder; secure with cooking twine. Place into the prepared roasting pan.

Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover pork with two layers of aluminum foil; rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.