Trim the fat from the pork loin and using a very sharp knife butterfly.
Mix the stuffing mix with the cranberries, diced apple, chicken broth and 2 tablespoons melted butter.
Remove 1 ½ cups of stuffing from the bowl and set aside.
Fill the center of the butterflied pork roast with about 1 cup of stuffing.
Roll the pork loin up around the stuffing and secure with butchers string.
Wrap the pork loin in plastic wrap and refrigerate at least one hour.
Melt the remaining tablespoon of butter in the Crock Pot® 5 in 1 Multi Cooker on the saute setting.
Brown the pork loin on all sides.
Turn the Crock Pot® 5 in 1 Multi Cooker onto the slow cooker setting. Center the pork loin and spoon the stuffing around the sides.
Sprinkle the butternut squash on top of the stuffing and cover.
Cook on high for 4 hours , low for 6-8 hours or until a digital meat thermometer inserted into the center of the pork loin reaches 145 F. degrees.
In the last hour of cooking sprinkle the reserved stuffing mix over the top of the stuffing that surrounds the pork loin in the Crock Pot® slow cooker. Continue cooking until the pork loin is done.
Transfer the pork loin and stuffing to a serving platter.
Slice into 1 - 1 ½ inch medallions and drizzle with gravy before serving.
Serve with mashed potatoes, cranberry sauce and pork gravy.