Herbed Port Roast with Apple Cranberry Stuffing

By HazyWaters

Ingredients

• 2 1/2 pounds pork loin roast, rinsed and patted dry
• 2 tablespoons herbs de Provence
• 1 tablespoon onion powder
• 1 tablespoon light brown sugar
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon crushed garlic
• Salt and freshly ground black pepper
• Filling
• 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

Preparation

Step 1

In a small bowl, stir together herbs de Provence, onion powder, light brown sugar, olive oil, lemon juice and garlic and set aside.

Filling

Before starting on the pork, put the pork roast in the freezer for 30 minutes to make it easier to cut. While the pork is chilling, you can make the filling.
Bring all the filling ingredients to simmer in medium saucepan over medium-high heat. Cover; reduce heat to low, and cook until apples are very soft, 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. Remove from heat, set aside and reserve this liquid for use as a glaze. Pulse apple mixture in food processor, about fifteen 1-second pulses. Set aside.
Preheat oven to 350°F
Double-butterfly the pork roast to 'A inch thickness. If necessary, pound the roast to an even thickness with a meat pounder.
Season the inside of the roast 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 at 1-inch intervals. Place the pork roast in a shallow roasting pan or baking dish. Season with salt and pepper and then rub with the herb mixture.
Place roast on a rack in a roasting pan, place in oven, on the middle rack.
Cook for 45 to 60 minutes, until the internal temperature of the roast is 130 to 135 degrees. Remove the roast from the oven or grill. Place it on a cutting board. Tent it with foil to rest and keep warm for 15 minutes before slicing.
Slice into 1/2-inch wide pieces, removing the cooking twine as you cut the roast. Serve with remaining glaze.
Serves 6-8.