I love stuffed pork roasts, and this dish is easy enough to make on a weeknight but fancy enough for a dinner party. I make the stuffing with bread, but cooked brown rice would work very well too. —Leith Devine
Stuffing: fry pancetta cubes until crispy. Remove from pan, leaving the fat in the pan. Set aside.
Saute the onion and celery in the pancetta fat. Add the garlic, sage and thyme. Add the butternut squash and continue to cook until the squash is slightly softened. Add the bread cubes, apples, and crispy pancetta. Stir to combine. Add salt and pepper to taste.
Preheat oven to 400 degrees.
To butterfly the pork roast, place it on a cutting board with the short end facing you. Hold the knife parallel to the cutting board and start along one long side. Cut about 1/2″ above the bottom of roast. Continue slicing inward and open the roast like a book. Cover with plastic wrap and pound flat with a meat mallet.
Sprinkle the roast with garlic salt. Put the stuffing all around the flattened roast, leaving about 1/2 inch free around the edges.
Cut three 12 inch lengths of butcher's twine and place them under the roast at both ends and in the middle.
Roll up the roast as tightly as possible and tie the twine around the roast to keep it together. Put in any stuffing mix that falls out during rolling. Trim off any excess twine.
Core 4 apples. Cut them into thick slices and place in the bottom of the roasting pan. Cut the onions into thick slices and add them to the pan with the apples. Toss with honey, salt and pepper and add chicken broth.
Place the pork roast on a rack above the apples. Roast at 400 degrees for 20 minutes, then lower the heat to 350 degrees and roast until the internal temperature of the pork reaches 145 degrees.
When the roast is done, remove it to rest for 10 minutes. Stir the apples, onions and drippings and add salt and pepper to taste..
Remove the twine and slice the roast. Serve with the apples and pan juices.