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1
Preheat oven to 475 degrees F.
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2
Place the pork loin on a clean surface and cut into 1 side of the meat leaving a 1/2-inch border.
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3
Continue cutting the loin in a circular pattern, until the loin is able to be rolled out into a rectangle and is about 1/2-inch thick.
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4
Place a piece of plastic wrap or waxed paper on top of the pork and, using a meat mallet, pound the meat until it reaches an even thickness of about 1/2-inch.
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5
Season the top side of the pork loin with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
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6
Heat a medium skillet over medium heat.
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7
Add the bacon and cook until browned and crisp, about 7 minutes.
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8
Remove the bacon from the skillet with a slotted spoon and drain on paper towels.
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9
Increase the heat to medium-high and, when the bacon grease is hot, add the shallots and cook for 1 minute.
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10
Add the celery and cook for 1 to 2 minutes, stirring occasionally.
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11
Add the apples and cook an additional minute.
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12
Stir in the garlic and thyme and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
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13
Cook for 1 to 2 minutes, or until the apples are slightly softened but still retain their shape.
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14
Remove from the heat and cool slightly before proceeding.
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15
Place the slightly cooled apple mixture into a large bowl and toss with the raisin challah bread cubes.
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16
Add the chicken stock and stir just until moistened.
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17
Spread the stuffing evenly onto the seasoned pork loin, leaving a 1-inch border.
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18
Roll the pork loin and the stuffing, jelly-roll style, being careful that the stuffing does not ooze out of the ends.
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19
Secure the loin with butcher's twine at 1 1/2 to 2-inch intervals and rub with 2 tablespoons olive oil.
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20
Place the loin in a small roasting pan.
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21
Place the roasting pan in the oven and cook for 15 to 20 minutes, until the top of the loin is lightly browned.
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22
Reduce the oven temperature to 325 degrees F and cook for 35 to 40 minutes, or until an instant-read thermometer registers 150 degrees F. Allow the roast to sit for 10 to 15 minutes before slicing.
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23
Spoon some of the Cider Sauce over the stuffed pork loin slices and serve warm.
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24
2 tablespoons unsalted butter
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25
2 tablespoons minced shallots
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26
1 tablespoon all-purpose flour
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27
1 teaspoon garlic
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28
1/4 cup cider vinegar
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29
1/2 cup apple cider
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30
1/2 cup applesauce
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31
2 cups dark chicken stock
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32
1 tablespoon chopped fresh thyme leaves
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33
1/4 teaspoon salt
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34
1/8 teaspoon fresh cracked black pepper
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35
Place a 1-quart saucepan over medium-high heat and add 1 tablespoon of butter to the pan.
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36
When the butter melts, add the shallots to the pan and saute until softened, about 1 minute.
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37
Sprinkle the flour over the shallots, and stir to combine.
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38
Add the garlic to the pan and cook for 30 seconds.
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39
Deglaze the pan with the cider vinegar and cook until the vinegar is nearly reduced, about 1 minute.
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40
Add the cider and the applesauce to the pan and cook until the liquid is reduced by half, about 5 minutes.
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41
Add the chicken stock and thyme to the pan, bring to a boil, and reduce to a simmer.
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42
Cook until the sauce is slightly reduced and thick enough to coat the back of a spoon, about 5 minutes.
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43
Season the sauce with salt and pepper, and quickly stir in the remaining tablespoon of butter.
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44
Serve the sauce spooned over the pork loin.
