Apple Cranberry Stuffed Pork Roast
- 1/2 cup apple cider
- 1/2 cup dark rum or whiskey
- 1/2 cup cider vinegar
- 3/4 cup packed light brown sugar
- 1 large shallot, peeled, thinly sliced
- 1 1/2 cups apple slices
- 1/2 cup fresh cranberries
- 1 Tbsp grated fresh ginger
- 1 Tbsp yellow mustard seeds
- 1/8 teaspoon each; cinnamon, ground clove and nutmeg
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 1/2 pound boneless pork loin roast
- Salt and Pepper
1 Bring all the filling ingredients to simmer in medium saucepan over medium-high heat. Simmer about 20 minutes. Strain through a fine-mesh sieve, reserving the liquid. Use a rubber spatula to press against the apple mixture in the sieve to extract as much liquid out as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 5 minutes. Set aside to use as a glaze. Puree apple mix.
2 Preheat oven to 350°F. Slice roast to 1/2 inch thickness and pound with a meat hammer to even thickness.
3 Season both sides of the roast well with salt and pepper. Spread out the filling on the roast, leaving a 1/2-inch border from the edges. Starting with the short side of the roast, roll it up very tightly. Secure with kitchen twine.
4 Place roast on a rack in a roasting pan, place in oven, on the middle rack. Cook for 45 to 60 minutes. Brush with half of the glaze and cook for 5 minutes longer. Tent it with foil to rest for 15 minutes.
5 Slice into 1/2-inch wide pieces, removing the cooking twine as you cut the roast. Serve with remaining glaze.