Apple & Cornbread Stuffed Crispy Pork Loin

Sauté onion with butter and garlic until the onions are softened. Mix chicken stock with sautéed onion mixture, cornbread, and apple sauce. Score pork loin fat in a cross-hatched pattern. Turn pork fat side down and season the interior meat side with pepper and half the salt. Lay down slices of cheese and sprinkle on panko. Sprinkle on parsley then layer on the stuffing mixture. Tie with butcher twine. Season the exterior with salt & thyme. Place pork on the grill fat side up (a small baking tray lined with silicone can be used) and grill at 300F until the internal temperature reaches 145F. Rest 10-15 minutes uncovered prior to slicing.