Apple Cranberry Stuffed Pork Roast

Ingredients

• 1 cup apple cider
• 1/2 cup cider vinegar
• 3/4 cup packed light brown sugar
• 1 large shallot, peeled, thinly sliced
• 1 1/2 cups dried apples, packed
• 1/2 cup dried cranberries
• 1 Tbsp grated fresh ginger
• 1 Tbsp yellow mustard seeds
• 1/2 teaspoon ground allspice
• 1/8 to 1/4 teaspoon cayenne pepper
• 2 1/2 pound boneless center-cut pork loin roast
• Kosher salt and freshly ground black pepper

Directions

1. To make the pork easier to slice, place the roast in the freezer for 30 minutes before you begin cutting. While it firms up, start the filling.
2. Combine all of the filling ingredients in a medium saucepan and bring them to a simmer over medium-high heat. Cover the pan, turn the heat down to low, and cook until the apples are very tender, about 20 minutes.
3. Pour the mixture through a fine-mesh sieve, saving the liquid. Press the apple mixture with a rubber spatula so you capture as much of that liquid as you can.
4. Pour the strained liquid back into the saucepan and simmer it over medium-high heat until it has cooked down to 1/2 cup, about 5 minutes. Take it off the heat and save it for glazing the roast.
5. Transfer the apple mixture to a food processor and pulse it about 15 1-second pulses. Set the filling aside.
6. Heat the oven to 350 degrees F, or set up your grill for indirect heat.
7. Butterfly the pork with a double cut. Set the roast on your work surface with the fat side facing up. Holding your knife parallel to the board, cut into the long side of the roast about 1/2-inch up from the bottom.
8. Continue slicing lengthwise near the bottom, stopping 1/2 inch before you reach the far edge. Starting at a corner can make the first cut a little easier to control.
9. Fold the roast open, then keep cutting through the thicker section, still staying 1/2 inch above the bottom. Continue this process until the pork opens out into an even 1/2-inch thickness.
10. If the pork is uneven in spots, use a meat pounder to even it out.
11. Season the cut side of the roast generously with salt and pepper. Spread the filling over the pork, keeping a 1/2-inch border around the edges.
12. Beginning at the short end, roll the pork up snugly. Tie it with kitchen twine at 1-inch intervals, then season the outside generously with salt and pepper.
13. Set the roast on a rack inside a roasting pan, then place it on the middle rack of the oven.
14. Roast for 45 to 60 minutes, until the center registers 130 to 135 degrees F. Brush the roast with half of the glaze and cook for 5 minutes more. Take the roast out of the oven or off the grill, move it to a cutting board, and loosely cover it with foil so it can rest and stay warm for 15 minutes before slicing.
15. Cut the roast into 1/2-inch slices, removing the twine as you go. Serve with the rest of the glaze.