-
1
The night before you roast the pork, season all over with salt and pepper.
-
2
Using a meat pounder or a rolling pin, pound the meat out to an even 1/2-inch thickness.
-
3
Cover with plastic wrap and refrigerate (you can skip this step and season the meat right before cooking, but the results of pre-salting are incredibly good).
-
4
Combine the olive oil and butter in a skillet over medium heat.
-
5
Add the onion and celery and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
-
6
Add the apple, sage, salt, pepper, and cinnamon.
-
7
Stir and cook for 5 more minutes, until the apples are tender.
-
8
Pour the mixture into a large bowl.
-
9
In a food processor, pulse the bread until it forms fluffy breadcrumbs.
-
10
Add the chestnuts and pulse until theyre roughly chopped.
-
11
Add the breadcrumbs and chestnuts to the onion-apple mixture.
-
12
Add the egg and chicken broth and stir to mix evenly.
-
13
Let cool to room temperature.
-
14
Meanwhile, preheat the oven to 375F and set a rack to the middle position.
-
15
Unfold the pork loin and lay horizontally on the counter.
-
16
Spoon the stuffing over the meat, spreading it evenly with a spatula and leaving a 2-inch border along the top edge.
-
17
Roll the meat up over the stuffing, jelly-roll style, from the bottom to the top.
-
18
Turn seam side down.
-
19
Using a sharp knife, lightly score any extra fat on the surface of the loin in a diamond pattern.
-
20
Tie the loin up at regular intervals with pieces of twine and transfer it to the roasting pan.
-
21
Pour 1/2 cup of the cider in the bottom of the pan and put the pan in the oven.
-
22
Roast the loin for 30 minutes.
-
23
Baste the meat with the pan juices, then add another 1/2 cup of cider.
-
24
Return to the oven and roast, basting regularly, until a quick-read thermometer inserted into the middle of the loin reads 150F, 50 to 60 more minutes.
-
25
Transfer the meat to a cutting board and cover loosely with aluminum foil.
-
26
Scrape the pan bottom with a wooden spoon to dislodge any browned bits, then pour the pan juices into a large glass measuring cup and add the remaining cider.
-
27
You should have about 1 1/2 cups liquid.
-
28
Pour 1/4- cup of the cider mixture into a small saucepan over medium-high heat.
-
29
Add the cornstarch and whisk until its dissolved.
-
30
Add the remaining cider mixture and bring to a simmer.
-
31
Reduce the heat to medium and cook, gently stirring with the whisk, until the sauce is slightly thickened, about 5 minutes.
-
32
Taste and add salt and pepper as needed.
-
33
Pour the sauce into a warmed bowl.
-
34
6 Cut the loin into 3/4-inch-thick slices and arrange on a warmed platter.
-
35
Serve the hot cider sauce on the side.
