An easy roast with autumn flavours, this pork loin is opened like a book and stuffed.

Preheat oven to 350 degrees. In a food processor, chopped fresh thyme, crushed juniper berries, prunes and sausages without casing. Stir in the walnuts. Trim excess fat, if any, of the roast. With a large chef's knife, open it lengthwise like a book. Sprinkle with salt, pepper. Arrange the processed food as a layer all over the open pork roast, cover 1 side with apple slices evenly down center of roast. Replace other section of roast to enclose filling. Tie with heavy string every 2 inches.

Heat oil and butter in a roasting pan over medium-high heat. Add pork loin and brown on all sides, about 10 minutes. Place roast in the oven until internal temperature of roast is 160 degrees - for well done, about 1 ½ hours. Cover loosely with foil and let stand 10 minutes before slicing.

Serve with roasted potatoes.