Preheat oven to 375 degrees. In bowl of a food processor, add raisins, 1 roughly chopped apple, 2 tbs maple syrup, 1/2 cup toasted hazelnuts, thyme and salt. Pulse till finely chopped and combined.
Lay butterflied pork loin on work surface. Arrange prosciutto slices on top of pork loin in an even layer, overlapping as necessary. Spread apple stuffing mixture down center of loin. Roll pork loin and tie in several places with baking string. Oil large glass baking dish with 1 tbs olive oil, and place pork loin in center of dish. Roast in the center of the oven at 375 degrees for 45 minutes, or until the internal temperature reaches 145 degrees. Remove from baking dish and cover with foil to keep warm while making chutney, reserving pan juices.
For Chutney: In small sauce pan, saute garlic in pan juices from pork, plus 1 tbs olive oil over medium heat, for 2 -3 minutes. Add 1 diced apple and 1/4 cup raisins, and saute until soft, an additional 5 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer until reduced by at least half, another 5 – 10 minutes. Using a potato masher, mash apples in sauce to thicken. Stir well.
Remove string from pork loin. Slice pork carefully with serrated knife, into 1/4 inch slices. Serve topped with apple chutney, sprinkled with toasted hazelnuts.