Unfortunately, I always do this recipe by "feel" so don't have acutal measurements to relay. But it. is. awesome.
Start with 1 pork loin large enough to feed whoever you're feeding.
Cut the tenderloin like you are unrolling a jellyroll. You want to
get it into a flat, open sheet of meat about 1/2 - 3/4 inch thick
3 parts sage
1 part thyme
1 part salt
just enough apple cider
vinegar to moisten the herbs
Rub into the outside of the already-unrolled meat and set aside.
chop into tiny chunks no bigger than a pinky nail and combine:
3 parts yellow apples
1 part sweet onions
part golden raisins
Sprinkle mixture with:
about 1/3 as much thyme and sage as you used cinnamon
Put this all into a skillet with:
1 part butter
1 part brown sugar
2 parts apple cider
Simmer until butter and sugar melt and onions begin to turn clear
Use a slotted spoon, lift the solid parts of the filling (leave the
liquid behind) onto one "far" edge of the meat, and spread it across
about 2/3 of the meat. Roll from the filled side, inward, like a jelly
roll. Close up with twine, toothpicks, or skewers. Put it in the pan,
then pour the liquid sugar/butter over the top.
Cook at 350 F at roughly 20 minutes per pound, or until it reads 160-170 inside with a meat thermometer.