Christmas Pork Loin Stuffed with Prunes, Hazelnuts, and Rosemary with Spiced Cider Sauce

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Pat the pork loin dry with paper towels and butterfly it if needed to create an even piece.

2. 2

   In a large skillet over medium heat, warm 1 tablespoon olive oil. Sauté half of the shallot and half of the garlic for 2 to 3 minutes until fragrant. Add the prunes, hazelnuts, rustic bread, 1 tablespoon rosemary, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the butter. Cook for 2 minutes, stirring, until the bread absorbs flavor. Remove from the heat and let cool slightly.

3. 3

   Place the opened loin on a board. Season the inside with 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread the prune filling evenly, leaving a 2 cm / 3/4 inch border all around. Roll the loin tightly and tie with kitchen twine.

4. 4

   Rub the outside of the loin with 1 tablespoon olive oil and season with the remaining salt, pepper, and rosemary. Place it in a roasting dish.

5. 5

   Roast the loin at 190 °C / 375 °F for 50 to 60 minutes, or until golden and cooked to your preferred doneness. Transfer the loin to a board, tent loosely with aluminum foil, and let rest for 10 minutes.

6. 6

   While the loin roasts, make the sauce. In the same skillet, heat the remaining tablespoon of olive oil with the butter over medium heat. Add the remaining shallot and garlic and cook for 2 minutes. Stir in the apple cider, chicken stock, Dijon mustard, cinnamon, and apple cider vinegar.

7. 7

   Bring the sauce to a gentle boil, then lower the heat and simmer for 12 to 15 minutes until slightly reduced and glossy. Taste and adjust with an extra pinch of salt and pepper if needed.

8. 8

   Remove the twine from the loin, slice thickly, and serve with the spiced cider sauce spooned over or alongside.