Fall Stuffed Pork Loin

Directions

1. Heat a large sauté, pan on medium heat, add olive oil. Add the chopped onion and sauté, for 7 minutes or until translucent. Stirring occasionally. Add salt, pepper, crushed garlic and stir and cook for 1 minute. Add mushrooms, stir and cook for 2 minutes. Add chopped spinach, and spices and stir and cook for 1 minute or until the spinach wilts. Set aside.
2. Preheat oven to 350 F. Unwrap the pork and place it on its side on a cutting board. Trim off any silver skin. Take a sharp knife and cut the meat 1/3 from the top all the way across but not through the other end. Open the slit like a book and make a cut 1/2 way down and across to the starting side. Open the meat so there are three connected panels. Take some plastic wrap over the pork and with a meat tenderizer, pound until the thickness is more uniform.
3. Sprinkle on kosher salt, and garlic powder and spread the mustard evenly on the pork. Sprinkle on the shredded cheese, walnuts, and apple chunks. Lastly, spread on the vegetable mixture. Roll up the pork and secure it with either some metal skewers or kitchen twine.
4. Place the pork on the rack of the roasting pan with the fat cap facing up. If there is not much fat cap left after removing the silver skin, drizzle with more olive oil. Add the meat thermometer, and bake for 70 &ndash, 80 minutes. The internal temperature should be 145 degrees Fahrenheit. When it's done, tent a few pieces of aluminum foil over the pork and let it rest for at least 10 minutes before cutting the meat. Slice to serve.