In a skillet melt butter over medium heat. Add your chopped onion, garlic, cranberries, and walnuts. Sautee until onions are translucent.
Add baby spinach and cook until wilted down. Add a little olive oil or more butter if the pan is too dry. Once cooked add in the cream cheese and stir until melted and combined.
Once combined transfer filling to a separate bowl to cool.
While waiting for the filling to cool butterfly the pork. Start by cutting horizontally down the center, but not all the way through. Repeat on both sides opening the loin like a book with small steady cuts. Open the meat up and lay flat. Place a sheet of plastic wrap over the meat and pound to thin it to a uniform thickness.
Lay the pork fat side down and sprinkle the meat lightly with salt and pepper. Take your now cooled filling and begin to spread it evenly over the pork leaving 1-inch margins.
Starting at one end begin to roll the pork slowly keeping the filling inside. Once completely spiralized secure the seam with toothpicks or butchers string. Season the outside of the pork with salt, pepper, and thyme.
Heat an oven-safe pan with some more butter or olive oil. Place pork, seam side down, in pan and sear on all sides for 3-4 minutes each.
Transfer to the oven for 25-30 minutes or until the internal temp reaches 145 degrees.
Let the pork stand for 5 minutes before slicing into 1/2-inch slices.
*Serve with roasted sweet potatoes and a green or a salad.
