Stuffed Pork Loin With Cider Sauce

• Stuffing
• 1 tablespoon butter
• 1/2 cup onion, finely chopped
• 1/8 teaspoon ground pepper
• 1 cup apple cider
• 1/2 cup granny smith apple, peeled and diced
• 1/2 cup dried apricot, chopped
• 2 teaspoons sage, rubbed (divided)
• 2 cups cornbread stuffing mix
• Roast
• 2 1/2 lbs boneless pork loin roast
• 2 granny smith apples, cut into wedges
• 2 tablespoons olive oil, divided
• Sauce
• 1 cup cider
• 1/2 cup heavy cream
• 2 teaspoons brown sugar

1. Melt butter in large nonstick skillet over medium heat. Add onion and pepper, and saute 6 to 8 minutes or until tender. Add cider, diced apples, chopped apricots and 1 teaspoon of sage, and bring to a boil; reduce heat, and simmer 2 minutes. Remove from heat, and let stand 5 minutes. Stir in stuffing mix, and set aside.
2. Butterfly 1 pork loin by making a horizontal cut (about one-half down from top) into 1 side of pork, cutting to within 1/2 inch of other side. (Do not cut all the way through roast.).
3. Unfold top cut piece, open, and lay flat. Place pork between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a mallet or rolling pin. Rub pork loin completely with 1 tablespoon olive oil, and sprinkle both sides with 1 teaspoon of sage. Spread stuffing mixture on pork, leaving a 1/2-inch border. Roll up roast trying to keep stuffing inside, and tie with kitchen string at 2-inch intervals. (It actually was easier for me to cut the roast in half and roll up each half separately).
4. Arrange apple wedges in a single layer in the bottom of a 13- x 9-inch roasting pan. Place roast(s), seam sides down, on apples.
5. Bake at 450u0b0 for 25 minutes. Reduce temperature to 425u0b0; bake 25 more minutes or until a meat thermometer inserted into thickest portion registers 155u0b0. Remove from oven and place on platter tented with foil; let stand 15 minutes or until thermometer reaches 160u0b0 before slicing. Discard apples.
6. Place baking pan on stove top over medium high heat, and add cider. Boil, scraping up any brown bits from baking, until approximately 1/3 cup remains in the pan. It will be dark brown and thickish.
7. Add cream and sugar and boil until thickened, approximately 3-5 minutes.
8. Remove string, and slice. Serve pork with cider sauce drizzled over top of each slice. .

stuffing, butter, onion, ground pepper, apple cider, granny smith apple, dried apricot, sage, cornbread stuffing mix, pork loin roast, granny smith apples, olive oil, sauce, cider, heavy cream, brown sugar

Taken from www.food.com/recipe/stuffed-pork-loin-with-cider-sauce-437849 (may not work)