Savor the flavors of fall with this irresistible stuffed beef loin! Ingredients: 2 lbs beef loin, butterflied 1 cup fresh cranberries, chopped 1 large apple, peeled and diced 1/2 cup breadcrumbs 1/4 cup fresh parsley, chopped 1 tsp dried sage 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 cup beef stock Salt and black pepper, to taste 2 tbsp olive oil Directions: Preheat your oven to 375°F (190°C). In a mixing bowl, combine cranberries, apple, breadcrumbs, parsley, sage, cinnamon, nutmeg, and a pinch of salt and pepper. Gradually add beef stock until the mixture is moistened but not soggy. Lay the butterflied beef loin flat and season both sides with salt and pepper. Spread the stuffing mixture evenly over the surface. Roll the beef loin tightly and secure it with kitchen twine at 1-2 inch intervals. Heat olive oil in a large skillet over medium-high heat. Sear the rolled beef loin on all sides until browned, about 2-3 minutes per side. Transfer the seared beef loin to a roasting pan. Roast in the oven for 45-60 minutes, or until the internal temperature reaches 135°F (medium-rare) or 145°F (medium).