Pork Loin Stuffed With Fuji Apples

• 1/4 cup golden raisins
• 3/4 cup Riesling (or Gewurztraminer)
• 1 1/2 Fuji apples, peeled, cored and cut into 1/2-inch cubes, peel and core reserved
• Pinch of cinnamon
• 2 lb center-cut boneless pork loin (ask butcher to make a 1-inch incision in the center all the way through)
• Sea salt
• Vegetable-oil cooking spray
• 1 medium onion, diced large
• 1 carrot, diced large
• 1 celery stalk, diced large
• 4 stems fresh rosemary
• 1/2 cup balsamic vinegar

1. Heat oven to 375u0b0F. Soak raisins in cup wine for 10 minutes. Combine raisins (including wine not absorbed), apples and cinnamon in a bowl. Fill pork-loin cavity with apple-raisin mixture. Season pork with sea salt and pepper; set aside 15 minutes at room temperature. (If loin splits, tie with kitchen twine.) Meanwhile, coat a roasting pan with cooking spray and heat over medium-high heat. Sear pork on all sides until golden brown, about 4 minutes total, turning frequently so it doesn't stick. Place onion, carrot, celery, rosemary and apple peels and cores in pan; place pork on top. Cook 25 minutes or until pork reaches 150u0b0. While meat cooks, reduce vinegar and remaining 1/2 cup wine in a small saucepan 15 to 20 minutes on high heat until thick and syrupy. Remove pork from pan; let rest 10 minutes. Slice pork and divide among plates. Drizzle reduction over pork.

golden raisins, riesling, apples, cinnamon, center, salt, vegetableoil cooking spray, onion, carrot, celery stalk, rosemary, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/pork-loin-stuffed-with-fuji-apples-232962 (may not work)