"Apple Hill" Stuffed Pork Loin with Barsotti's Apple Juice Pan Jus

 

Ingredients

• 1, 2-lb. pork loin roast
• 1 tablespoon butter
• 2 Granny Smith apples, small dice
• 1 cup dried cherries
• 1 cup Rum
• 1 red onion, jullienned
• 4 large fresh sage leaves, chiffonade
• ¼ cup Panko breadcrumbs
• 2 cups Barsotti's Apple Juice
• 1 cup water
• 1 teaspoon "Better than Bouillon" beef base

Preparation

In a small saucepan over high heat, bring the apple juice to a boil; then lower the heat and simmer to reduce until it has a syrupy consistency. You will have about ¼ cup of liquid left. When done, turn off the heat, add the water and whisk in the beef base. Set aside to cool.
While apple juice is reducing, melt butter in a large frypan over medium-high heat. Add the onions and sauté; when the onions start to brown around the edges, turn the heat down to medium-low and caramelize, stirring frequently. When the onions are the color of milk chocolate, add the apples and the dried cherries and take off the heat; then add the Rum. Place back on the heat and cook until almost all of the Rum has boiled away. Add the breadcrumbs and sage; stir in and allow to cool.
Using your longest, sharpest knife, butterfly the pork loin by starting at the bottom of the roast and cutting lengthwise about 1/2 inch from the cutting board. Pull the roast away from your knife, opening it like a book. Repeat this process by starting at the end of your last incision, be careful not to cut all the way through the meat. You should have a relatively flat piece of meat, but if it is not you can pound it to a uniform thickness with a meat mallet.
When the apple-and-onion mixture has cooled, stuff the pork loin with the mixture, pressing it flat on the entire surface of the pork. Make sure to leave about a ½-inch border with no stuffing; otherwise when you roll it, it will come out the sides. Roll the roast into a jelly-roll shape. Tie it with butchers twine.
Preheat the oven to 350°F.
Preheat a large frypan to medium-high heat.
Brown the roast in canola oil on three sides for 3-5 minutes each or until the roast is a nice golden-brown. Place on the unseared side and slide the whole pan into the oven. Roast for 35-40 minutes or until the internal temperature reaches 140-145°F. Remove from the pan and allow it to rest while you complete the pan jus.
Place the pan on medium-heat and deglaze with the apple cider mixture; make sure to scrape all the brown bits off the bottom of the pan. Slice the roast and serve with a healthy portion of the jus and the Fuji Apple Slaw.  http://www.nuggetmarket.com/recipes.php?id=272