Preheat the oven to 450°F.

Place the pork loin roast fat side down on a cutting board. Make a long cut an inch or so from the edge from the thinner long side of the roast at about a 45 degree angle, stopping a half inch from reaching the bottom of the roast. Then angle the knife so that it is flat, parallel to the cutting board, and make slow, shallow cuts into the roast, along the same line. Keep making slow, even cuts until you have 'rolled' the roast out completely.

With the pork roast unfolded, cover with 2 layers of plastic wrap. Pound with a meat mallet to flatten to a somewhat even thickness. Remove the plastic wrap. Sprinkle the pork with salt and pepper and set aside.

Place the panko and stock in a small bowl and stir to combine. Stir in the apples, walnuts, cranberries, shallots, maple syrup, and rosemary.

Spread the filling over the surface of the pork, leaving an inch margin around all sides except for the fat layer side. With that side, leave a 2-inch margin. Starting with the end of the roast rectangle that does not have the fat layer on the bottom, roll up the roast.

Tie the roast in 1 to 2 inch intervals with cotton kitchen string.

Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 450°F for 15 minutes to brown the top, then reduce the oven temperature to 325°F. Cook uncovered, for about 30 to 40 minutes, or until the pork reaches an internal temperature of 140°F.

Remove from the oven. Tent the roast with foil and let it rest for 10 minutes. Remove the kitchen string and slice into ½-inch thick slices to serve. Save the pan drippings! Serve with pan drippings or use the pan drippings to make gravy.