Prepare the stuffing according to package instructions, then add the remaining ingredients (chicken broth, cranberries, apple, celery, and onion.) Turn off the heat, cover the pot and set aside.
Mix the pork seasoning:
In a small bowl, combine the pork seasonings together and set aside.
Prepare the Pork:
*For visual instructions on how to butterfly and pound the pork, refer to these images.
Butterfly the pork by making about an inch-long incision, lengthwise, in the middle of the pork. Do not cut all the way through.
Place wax paper or plastic wrap over the pork and pound it thin, until it is about ½ inch thick.
Scoop the stuffing out on top of the pork and spread it out, flattening it over the pork to create a uniform layer.
Starting at one of the long ends, roll up the pork into a roll. Use kitchen twine (or insert toothpicks) at each end to keep the stuffing inside and the shape intact.
Rub the pork seasoning on all sides of the pork.
Preheat the oven to 350 degrees.
Sear the Pork: (For ultimate flavor)
In a large pan, (preferably a cast iron skillet), heat the olive oil over medium-high heat. Place the pork in the heated pan and sear on all sides until the crust is brown, about 2-3 minutes on each side.
Carefully transfer the pork to a roasting pan. (Feel free to add carrots and celery to the pan as well).
Baking:
Place the roasting pan into the preheated 350 degree oven for about 40-45 minutes, (the internal temperature of the pork should be 160 degrees)
Let it rest: (For ultimate juiciness)
Let the pork rest for about 15 minutes before slicing. (This keeps the juices in the pork instead of all over your cutting board and is definitely worth the wait.)