Once the loin is flat on your cutting board cover it with a piece of plastic wrap. Using a meat mallet or rolling pin, flatten out the meat to make all of it as uniform thickness as possible.

In a medium sized bowl combine 4 tbsp of softened butter, ⅓ cup of bread crumbs, and a ¼ cup of brown sugar. Dice the apple, and add to the bowl, along with ⅓ cup of dried cranberries.

Generously season both sides of your pork loin with salt and pepper.

Place your apple/cranberry filling on the pork loin, and spread to cover all but ½ inch border all the way around.

Roll the pork loin up tight but not so tight that it pushes the filling out.

Secure with a few strands of butchers twine.

Get your smoker set up to cook at 300 degrees. I used Apple pellets for this recipe, but Oak or Cherry would work great too.

Place the pork loin directly on the grill grates of your smoker, and let it cook until the internal temperature reaches 145 degrees. This should take about 90 minutes.

Remove the pork loin once it gets up to temp, and let it rest in foil for fifteen minutes before removing the butcher's twine, and slicing.