Pork Loin Roulade with Apple and Black Olives Stuffing

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2 lbs pork loin roast

2 cups sourdough bread, chopped into small pieces

1 cup pitted black olives, chopped into small pieces

1 large Granny Smith apple, remove core, chopped into small pieces

1 celery stick, chopped into small pieces

2 tablespoons fresh rosemary, chopped finely

2 tablespoons capers

2 tablespoons dried cranberries

2 small garlic cloves, crushed
2 tablespoons maple syrup

Sea salt and black pepper

Pork Loin:

Using a clean work surface, butterfly the pork loin. Use any instructional video online if you are not familiar with the process, as it is hard to describe. 

Here's how I do it: slice along the length of the loin at an angle that leaves about a 1/2 inch thick of flesh (like peeling an apple, but thicker); continue slicing through, while pulling and unrolling the inside of the pork until you get a flat rectangle that is about 1/2 inch thick.  Season both sides with olive oil, sea salt, and black pepper. Set aside.

Stuffing:

In a large deep-sided skillet, add three tablespoons of extra virgin olive oil.  When hot, add onions, apples, olives, dried cranberries, capers, crushed garlic, and rosemary. Season with sea salt and black pepper to taste. Saute, stirring occasionally until soft.  Add bread and mix well to fully combine. Drizzle over top with extra virgin olive oil (about 2 tablespoons). Set aside to cool.

Preheat oven to 400 F.

Roulade:

Spread stuffing on pork starting from the edge closest to you, covering the pork entirely, leaving about 1" clear on the far edge. Roll tightly, starting from the closest edge, then secure with twine.

Place roulade on a prepared baking sheet. Bake for 20 minutes, turning over once at the halfway point. Glaze with 2 tablespoons of Maple Syrup during cooking and brush pan drippings all over the roulade for color and extra flavor. Let the roulade rest for 10 minutes before carving. 

Just previous to serving, brush pan drippings on the slices for extra color and flavor (refer to picture). Slice and serve warm, atop vegetables of your choice (I like to use Swiss Chard, as seen in the picture).

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