1. Preheat oven to 220°C
2. Combine chopped apple, cranberries, walnuts, garlic, herbs and honey and mix well.
3. Open the butterflied pork roast fat side down and season the inside with salt and pepper. Spread the filling evenly over the meat, about 1cm from each edge. Roll the meat up firmly in a ‘swiss roll’ shape and tie with kitchen string at regular intervals to secure.
4. Place the rolled roast rind-side up in a roasting pan and pat the rind dry with a paper towel. Brush with olive oil and rub generously with salt. Place pork in the oven at 220°C for 15 mins then reduce heat to 170°C and cook for a further 90 mins or until pork is just cooked through.
5. Transfer the pork to a serving board and rest covered with foil for 15 minutes before serving.
Slice and serve with duck fat roasted potatoes and steamed green vegetables.