Stuffed Pork Roast

I don't serve pork very often, but when I do, this is what I make.

Ingredients:

5# pork loin roast, butterflied.  (See how to do it here.)

Stuffing:
A handful of fresh basil leaves
1 apple, peeled, cored and chopped
2 heads of garlic, coarsley chopped
3 T Pinenuts

Method:

Using a small food processor/chopper, or a Magic Bullet, put all the prepared stuffing ingredients in and process into a paste.

On the inside surface of the butterflied roast, coat one side with the stuffing mixture, then close it and tie it with string.

Place roast on a rack in a roasting pan and bake at 325* for 30 minutes per pound, or until it reaches 170* internal temperature.

Let rest for 15 minutes before carving.