Apple Cranberry Stuffed Pork Roast
From Cook’s Illustrated, Sept. 2007, by way of Rob Russell, Ace of Hearts BBQ Specialties, modified by Chef Alli
1 cup apple cider
½ cup cider vinegar
¾ cup packed dark brown sugar
1 large shallot, peeled, thinly sliced
1 ½ cups dried apples (packed)
1/3 cup dried cranberries
¼ cup dried cherries
1 Tbs. grated fresh ginger
1 Tbs. yellow mustard seeds
½ tsp. ground allspice
¼ tsp. red pepper flakes
2 ½ - 3 lb. boneless center-cut pork loin roast, double-butterflied by your Hy-Vee Butcher to approx. ½” thickness all across, when laid out flat. Kosher salt and freshly ground black pepper, to taste.
Bring all ingredients except pork roast to a simmer in a medium saucepan over medium-high heat; cover saucepan and reduce heat to low, cooking ingredients until apples are very soft, approx. 20 minutes. Strain this mixture through a fine-mesh sieve, reserving the liquid to use as a basting glaze.
Meanwhile, preheat oven to 425 degrees F. Place prepared roast out onto a clean work surface and season to taste with kosher salt and freshly ground black pepper. Spread prepared filling out over seasoned roast, leaving a ½ inch border around the edges like a picture frame. Starting with one short side of the roast, roll it up very tightly. Secure rolled roast with kitchen twine at 1 inch intervals. Season outside of roast with kosher salt and freshly ground black pepper.
Place roast onto a foil-lined baking sheet that has been coated with a bit of canola oil. Roast, uncovered, for 15-20 minutes or until roast is nicely browned. Reduce heat to 350 degree F. and continue to cook until internal temperature of roast is 130-135 degrees. Remove roast from the oven and tent with foil, letting rest for 20-30 minutes before slicing to let roast continue to raise in temperature. While roast is resting, warm reserved basting glaze. Slice roast and slather with warm glaze to serve.