Stuffed Pork Loin with Apples and Cranberries

Christmas is always such  an amazing but busy holiday. And, if you're anything like us,  it may be the one and only time of year for your families and friends to come together and celebrate. But,  if you're celebrating with good company, you have to have good food to go along with. These recipes will absolutely impress your guests without being too difficult or time consuming. Enjoy!

Filling:

1 c. apple cider 

1/2 c. cider vinegar 

3/4 c. packed light brown sugar 

1 large shallot, chopped 

1 1/2 c. dried apples 

1/2 c. dried cranberries 

1 tbs. fresh grated ginger 

1 tbs. whole grain mustard or yellow mustard seeds

1/8-1/4 tsp. cayenne pepper 

Pork:

2 1/2 lb.  boneless center cut pork loin roast (preferably short and wide...approx. 8x5)

Kosher salt and fresh ground black pepper 

• Preheat oven to 350 and retrieve roasting pan and rack from storage :). 
• For the filling, combine all ingredients in a medium saucepan over medium high heat. Bring to a boil. 
• Reduce heat to a simmer and continue to cook over low heat for about 20 minutes or until apples are completely softened. 
• Strain mixture using a fine mesh sieve over a bowl. Use a spatula to press out remaining liquid. 
• Return liquid to pan and simmer for 5-10 more minutes. Remove from heat. Set aside. 
• For strained filling, ingredients in food processor and pulse until coarsely chopped. Set aside. 
• To prepare pork, position roast fat-side up on a large cutting board. 
• Insert knife 1/2" from the bottom of the roast and cut horizontally, stopping 1/2 " before the edge. Open the flap. 
• Cut through thicker half of roast 1/2" from bottom stopping before 1/2" before edge. Open this flap. Repeat if necessary if roast is large. 
• Once all sides of pork are open, cover with plastic wrap and use a meat pounder to even out sides. 
• Season both sides of meat generously with kosher salt and fresh ground black pepper. 
• Place fat side of roast down onto cutting board so it does not face you. 
• Spread reserved chopped filling evenly over pork leaving 1/2" borders all around. 
• Slowly, roll up pork loin tightly. Secure with kitchen twine at 1" intervals. 
• Place roast fat side up onto rack of roasting pan. 
• Bake 30 minutes and brush with reserved liquid mixture. Return to oven. 
• Continue to roast until thermometer reads 130 degrees (after a total of 50-60 minutes.) Brush roast again with reserved liquid; return to oven. 
• Continue to bake until temperature reads 140-145 degrees. Remove roast from oven. 
• Transfer roast to cutting board and tent loosely with foil for 15-20 minutes. It will then reach proper temperature. 
• Slice and remove twine. Serve with additional sauce if desired. 

(Recipe adapted from "Fall Entertaining" from Cook's Illustrated magazine, 2009 edition)