My original Ible (Quinoa Stuffed Pork Loin) has a lot of the instructions already detailed in it.
The main difference is the stuffing ingredients. I also when with a slightly lower oven temp (400 instead of 425) which resulted in the final product being more moist.
Step 1: Stuffing
2 Cortland Apples (peeled, cored and diced)
approx 1 cup of raisins (i didn't measure .. i just used what was left in the container)
2 tablespoons of ground cinnamon
1/4 cup of brown sugar
Step 2: Meat Prep
to make things easier for yourself, once you have your meat cut and pounded, lay out your twine underneath your meat before you start to add your stuffing mix.
Spoon the filling into the meat, and tie it up .
Step 3: Cook
I add some water to the bottom of the pan, enough to cover the bottom of the pan but below the top of the rack so the water is not touching the meat.
Cooking time will vary depending on the size of the roast. Cook until the pork is no longer pink in the center.
A meat thermometer inserted into the center of the filling should read at least 160 degrees F.
Cover with aluminum foil, and let rest for 10 minutes before slicing.