1 tbsp olive oil
2 cups peeled and diced butternut squash (¼-inch dice)
1/2 cup diced shallots (¼-inch dice)
1 cup whole-wheat panko bread crumbs
2 tbsp chopped fresh thyme leaves, divided
1 tsp each sea salt and fresh ground black pepper, divided
Olive oil cooking spray
1 4-lb boneless pork loin, trimmed
1/2 cup shredded Fontina cheese
2 cups low-sodium chicken broth
In a large skillet on medium, heat oil. Add squash and shallots and cook, stirring occasionally, until squash is tender, about 5 minutes. Transfer to a large mixing bowl and stir in panko, 1 tbsp thyme and 1/2 tsp each salt and pepper. Set aside to cool.
Preheat oven to 450°F. Set a roasting rack in a roasting pan and mist both with cooking spray.
Stand pork on end on a work surface and insert a thin-bladed knife down the center to make a 2-inch opening all the way through. Use your fingers and the end of a wooden spoon to force the slit into a 1-inch diameter hole. Stir cheese into squash mixture, then pack mixture into hole, working from both ends of roast. Sprinkle outside of roast all over with remaining 1 tbsp thyme and 1/2 tsp each salt and pepper.
Arrange pork, fat side up, on prepared rack. Add broth to roasting pan and roast for 15 minutes.
Baste pork with pan juices. Reduce oven to 325°F and continue roasting and basting every 20 to 30 minutes, until an internal thermometer inserted into the center of roast reads 145°F, about 1¼ hours total cooking time. (NOTE: If pan gets dry, add more broth or water to maintain about ¼-inch liquid.) Transfer pork to a cutting board and let rest, loosely covered with foil, for 15 minutes.
Meanwhile, scrape up any browned bits in roasting pan. Strain pan juices into a small bowl, cover to keep warm and set aside.
Slice pork crosswise and arrange on a serving platter. Spoon pan juices on top and serve.