Step 1

Preheat oven to 375 F.

Step 2

To make the stuffing, preheat a large oven safe skillet to high for about 2-3 minutes. Add the butter and 2 tablespoons of the olive oil to the pan until the butter melts and starts to smoke. Sauté the mushrooms for about 2-3 minutes until softened. Stir in onion, celery, apples and cranberries and sauté for another 2 minutes until onions are translucent.

Step 3

Season generously with salt and pepper. Mushrooms should be pretty soft at this point. Stir in breadcrumbs, chicken stock, hazelnuts, cinnamon, brown sugar and thyme and cook for a minute more until flavors combine. Do a final taste and season with salt and pepper. Once you're happy, transfer to large bowl and cool until ready to stuff into pork roulade.

Step 4

To prepare the pork loin, remove the silver skin and trim off any fat or connective tissue.

Step 5

Lay the pork lion on a flat, long side pointing north to south. Place your knife flat parallel to the cutting board start slicing into the loin about 3/4-inch off the board as you get to 3/4-inch to the end, roll the pork loin away from the cut side. This will open the pork loin flattening it out into a rectangle. Continue until you have a rectangular sheet of pork.

Step 6

Season the pork generously with salt and pepper. Spread the filling over the entire butterflied pork loin leaving a 1-inch gap on the top edge. Roll tightly from the bottom up creating an even roll as you roll up. Tie the roll with 5 evenly spaced knots across the roulade. Season the exterior of the roll with salt and pepper.

Step 7

Heat the same skillet over high and add the remaining olive oil. Once the oil starts to smoke, sear the roulade until the entire roll is brown, about 5 to 8 minutes. Place the roll in the oven and roast for about 8 to 10 minutes until the internal temperature is 165 F.

Step 8

Remove from the oven, transfer to a cutting board to rest for about 5 minutes. Slice into 1-inch-wide pieces and serve with pan drippings.