In a large skillet, heat the olive oil over medium-high heat. Add the onion, thyme, sage and garlic. Saute until the onions are tender, about 3 minutes. Stir in the stock, scraping up any browned bits from the pan bottom. Cook until the liquid is almost evaporated, about 5 minutes. Add the pears and cook, stirring often, until lightly browned, about 5 minutes. Stir in cranberries and apple juice and cook until liquid is absorbed, about 5 minutes. Remove from heat and cool to room temperature.

Preheat the oven to 400 Degrees F.

To butterfly your roast, slice down the center of tenderloin cutting about half way through. Spread meat open. Use a meat tenderizer to pound meat to about a 1/2 inch thickness. Season both sides of pork with salt and pepper. Spread stuffing down the center of the longest part of tenderloin leaving 2 inches of space on either end. Roll the roast up, jelly-roll fashion starting at the short side. Secure roast by tying twine around it at one inch intervals.Place roast on a rack in a roasting pan. Place in oven on center rack. Cook for 10 minutes then reduce temperature to 325. Cook for another 20 minutes or until internal temperature reads 140 Degrees F. Remove from oven. Let roast rest for 10 minutes. Remove twine and cut roast into slices to serve.