In a large skillet, melt the butter over medium-low heat. Add the apple, celery, onion and sage. Cook until softened, about 5 minutes. Add the chicken stock and salt, cook for 5 minutes.

Add the cornbread, stir to mix well until all the cornbread has absorbed the liquid. Mix in the dried cranberries and allow to cool for 15 minutes.

Preheat oven to 375°F/190°C.

Reference the images, start cuting the pork lengthwise starting on the right (if you’re right handed, start on the left if you’re left handed) about ¼ inch above the cutting board and slowly slice the meat. Slice and look, making sure you are keep the same thickness. Don’t worry if it’s a little off and uneven, you can fix this at the end. Once flat, season lightly and evenly with salt and pepper. Place an even layer of the stuffing all over the pork then roll up and tie with kitchen string.

Place onto a baking sheet and season with salt, pepper and dried sage. Roast for 45 until the internal temperature reads 140°F on a meat thermometer. Make sure the thermometer is in the meat, not the cornbread stuffing.

Remove from the oven, transfer to a cutting board and allow to rest for 10 minutes before slicing.