Stuffed Roast Pork Loin

This recipe is adapted from Cooks Illustrated - 9 - 10 / 2007.

I bought a huge - monster-sized Costco Pork loin for this. It was sliced in half - and, each half was large enough to butterfly-cut, stuff, and roll.

Stuffing:

1 C apple cider (I used juice)
1/2 C cider vinegar
3/4 C packed brown sugar
1 large shallot - thinly sliced
1 1/2 cup dried apples
1/2 C packed dried cranberries
1 T grated ginger
1 T mustard seeds (I used 1 T whole grain mustard)
1/2 t allspice
1/4 t cayenne pepper

Bring all ingredients to simmer in a suacepan over medium high heat. Cover, reduce heat to low, and cook until apples are very soft - about 20 minutes. Push mixture through strainer to extract as much liquid as possible (save this liquid).

- Return the liquid to the saucepan and simmer over medium high heat until reduced to 1/3 C - about 5 minutes. This is the glaze - reserve it. (mine thickened up but was fine after a few seconds in the microwave).

- Pulse the apple mixture in a food processor until coarsely chopped.

For the Pork:

Slice meat to even 1/2 in. thickness - (cut down .5 in from edge - st0p .5 in from bottom - cut across to .5 in from other side - and then cut across to .5 in from the other side - open out, and pound to even it out.

Season inside of pork with salt. Spread the filling over the pork - leaving a .5 inch border. Roll and tie.

Roast roast on rack in roasting pan in oven preheated to 375. Turn over after 30 minutes or so to brown the other side. Brush with glaze and roast for another 10-15 minutes. Check internal temperature - remove when it is 140 degrees.

Remove the roast and let it rest for 10 minutes before slicing.

Put pan with over burners on stoves top and add 1 C white wine or vermouth, scrape roasting pan with wooden spoon to loosen bits, add some rosemary sprigs, and then whisk in some flour - add salt, pepper, and cayenne to taste - and then pour the gravy into a serving pitcher.