Apple and Pecan Stuffed Pork Sirloin Roast

Apple and Pecan Stuffed Pork Sirloin Roast 2-3 lb. boneless pork sirloin roast 2 T. butter 1/3 C. chopped onion 1/4 C. chopped celery 1/4 C. diced carrot 1 large or 2 small apples, peeled and chopped 1/4 C. chopped pecans 2 T. chicken stock pinch of sugar 1 sleeve buttery round cracker (Ritz), crushed 2 T. my all purpose seasoning (2 T. smoked paprika, 1 T. adobo, 1 T. salt, 1 T. brown sugar, 2 tsp. black pepper...combine and store in an airtight container) salt and pepper Rub the pork roast with the seasoning, place in a Ziploc bag and put in the fridge for at least 6 hours (I did this overnight last night). When ready to cook...heat the butter in a skillet over med. high heat. Add in the onion, celery and carrots. Cook for 3-4 minutes, stirring. Stir in the apples, pecans and chicken stock (I always keep a good boxed chicken stock in the fridge), cook an additional 4-5 minutes or until apples begin to soften. Add the pinch of sugar, stir and remove from heat. Stir in the crushed crackers, combine well. Take the roast and starting in the middle, cut almost to the bottom and butterfly out to one side, turn the roast and then butterfly out the other side so you have one big flat piece of meat (your butcher can do this for you too, usually free). Season the meat with a little salt and pepper. Spoon the filling onto the meat and pat out to the edges, pressing into the meat. Begin rolling the meat up from the side farthest from you, tucking in any filling that may try to escape. Once you have it all rolled up, place it seam side down on some heavy duty foil. Wrap tightly in the foil and place on a baking sheet. Bake in a 375 degree oven for 35 minutes. Remove and uncover the top of the roast, return to the oven for an additional 25 minutes. Remove and cover back up, allow to rest for 15 minutes before slicing.