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1
Preheat oven to 350u00b0F; lightly oil a roasting pan. Toast walnuts in a small, dry skillet over medium heat, tossing, 2 to 4 minutes. Transfer to a bowl to cool.
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2
Melt butter in another skillet over medium-high heat. Saute onion and celery until softened, about 3 minutes. Stir in cranberries, raisins and apple. Pour in broth; increase heat to high. Boil until fruit has plumped and liquid has reduced by half, about 5 minutes. Remove from heat; let cool slightly. Stir in thyme, walnuts and bread. Season with salt and pepper.
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3
Place pork on a cutting board. Beginning on one end, insert a long, sharp knife into center of roast lengthwise. Repeat on other side so that incision goes all the way through. Using back of a wooden spoon, push through to open up the hole. Push a small bit of stuffing into the hole, using back of spoon to push it farther in. Continue stuffing until hole is full (discard any leftover stuffing).
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4
Place pork in pan, fat side down; roast for 30 minutes. Turn it over and roast until a meat thermometer inserted into thickest part reads 145u00b0F, about 45 minutes longer. Transfer to a clean cutting board; tent with foil. Let rest 10 minutes before slicing.
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5
Make It Ahead: To Freeze: Prepare roast but do not cook. Cover tightly in plastic wrap, then heavy-duty foil and freeze. To Serve: Let thaw overnight in the refrigerator. Unwrap, place in a lightly oiled roasting pan and bake as directed.
