After Thanksgiving dinner was over we had plenty of leftovers, but you can only eat so many repeats of food in the same form. So I decided to do something different with the leftover sweet stuffing. Here's the original recipe for the stuffing. With the apples and cranberries in the dressing, I thought it would make a great stuffing for pork loin.
Stuffed Pork Loin
1 boneless pork loin (I used about half of a 2 pound pork loin and it made 4 servings)
1 cup of prepared stuffing
1-2 sprigs fresh rosemary
Salt and pepper
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Place pork loin on a clean, flat surface and cut through the thickness of the meat to butterfly the pork loin. Sprinkle with salt and pepper. Spread stuffing over pork loin leaving a little room around the edges. 
Roll pork loin from one of the short ends, tucking any extra stuffing in as you go. Put meat seam side down on baking pan. 
Remove rosemary from stems and pat over the outside of the pork loin. Sprinkle with salt and pepper. Tie with kitchen twine if necessary. Bake for approximately 30 minutes (increase time by about 20 minutes for each additional pound of meat) until pork reaches an internal temperature of 160 degrees. Let rest about 10 minutes covered with foil before cutting. 
Roll pork loin from one of the short ends, tucking any extra stuffing in as you go. Put meat seam side down on baking pan. Remove rosemary from stems and pat over the outside of the pork loin. Sprinkle with salt and pepper. Tie with kitchen twine if necessary. Bake for approximately 30 minutes (increase time by about 20 minutes for each additional pound of meat) until pork reaches an internal temperature of 160 degrees. Let rest about 10 minutes covered with foil before cutting. 
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