Directions: |
Directions:In a large frying pan, over medium heat, warm the oil. Add the apple and onion, and saute until golden, about 5 min. Stir in the garlic and cook for 1 min. Add the dried apricots and thyme. Add the 1/2 cup apple cider and boil, stirring occasionally, until the cider is absorbed by the stuffing, about 5 minutes. Preheat oven to 400. Have ready, 4pcs of kitchen string, about 18" long. Butterfly the pork loin by making a slit along it's length. Cut just deep enough that the loin opens flat, like a book. Do not cut all the way through. Spoon the stuffing evenly onto the meat. Close & tie at even intervals, so the loin assumes it's original shape. Sprinkle the surface with thyme, salt and pepper. Place in a pan and add 1/2 cup of cider to the pan. Roast for 30 minutes, baste with pan juices, then add the other 1/2 cup cider. Continue to roast, basting at least twice with pan juices. Roast until an instant-read thermometer registers 160 degrees (about 45 min). Transfer loin to a cutting board, and cover with foil. Scrape the bottom of the pan to loosen any brown bits, then pour all into a measuring pitcher and add enough cider to make 1 1/2 cups. In a small sauce pan, combine 1/4 cup of the juices with the cornstarch. Stir until the cornstarch is dissolved, then add the remaining juices. Bring to a boil and cook, stirring, until slightly thickened, about 5 min. Cut the loin into slices, and serve on a warmed platter, with the cider sauce on the side. |
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