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1
Melt butter in large nonstick skillet over medium heat. Add onion and pepper, and saute 6 to 8 minutes or until tender. Add cider, diced apples, chopped apricots and 1 teaspoon of sage, and bring to a boil; reduce heat, and simmer 2 minutes. Remove from heat, and let stand 5 minutes. Stir in stuffing mix, and set aside.
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2
Butterfly 1 pork loin by making a horizontal cut (about one-half down from top) into 1 side of pork, cutting to within 1/2 inch of other side. (Do not cut all the way through roast.).
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3
Unfold top cut piece, open, and lay flat. Place pork between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a mallet or rolling pin. Rub pork loin completely with 1 tablespoon olive oil, and sprinkle both sides with 1 teaspoon of sage. Spread stuffing mixture on pork, leaving a 1/2-inch border. Roll up roast trying to keep stuffing inside, and tie with kitchen string at 2-inch intervals. (It actually was easier for me to cut the roast in half and roll up each half separately).
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4
Arrange apple wedges in a single layer in the bottom of a 13- x 9-inch roasting pan. Place roast(s), seam sides down, on apples.
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5
Bake at 450u00b0 for 25 minutes. Reduce temperature to 425u00b0; bake 25 more minutes or until a meat thermometer inserted into thickest portion registers 155u00b0. Remove from oven and place on platter tented with foil; let stand 15 minutes or until thermometer reaches 160u00b0 before slicing. Discard apples.
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6
Place baking pan on stove top over medium high heat, and add cider. Boil, scraping up any brown bits from baking, until approximately 1/3 cup remains in the pan. It will be dark brown and thickish.
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7
Add cream and sugar and boil until thickened, approximately 3-5 minutes.
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8
Remove string, and slice. Serve pork with cider sauce drizzled over top of each slice. .
