PORK TENDERLOIN STUFFED WITH APPLES AND GROUND PORK

Filling:
1 cup of chopped mushrooms (pick your type, white, porcini, oyster, shiitake, etc)
3/4 cup of chopped apples
2 tsp salt
2 tbsp olive oil
1 cup minced onion
1 tbsp finely minced garlic
1 1/2 tsp each of dried thyme and rosemary
2 tbsp of apple cider (fresh pressed if available) I have an orchard just up the road that makes a nice cider
1/2 tsp ground black pepper
1 lb of ground pork
The Pork Loin:
3 lb pork loin (trimmed)
1 tsp fleur de sel
1/2 tsp freshly ground black pepper
3-4 oz of sliced prosciutto
4 sprigs of rosemary
2 large Honey Crisp apples, cored, peeled and quartered
2 tbsp extra virgin olive oil
1/2 cup of apple cider
Putting it together:
The Filling
In a large skillet over medium heat add 2 tbsp olive oil. Add onion, cook stirring often, until soft and lightly golden, about 7-9 minutes. Add mushrooms and apples, cook, stirring occasionally, until flavours meld, about 5 minutes. Stir in garlic, thyme and rosemary, cook for 1 minute. Add cider and cook until liquid is absorbed, about 1 minute. Stir in salt and pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.
The Pork
If you can get a butcher to butterfly the pork, great. If not, then follow these easy steps.
Put pork loin on work surface with short end facing you. Holding a long thin sharp knife parallel to the work surface and beginning along one side, cut 1/2 inch above underside of the roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet ( I do not have one, but I do have old Irons from the 1900′s that are perfect for getting the met to an even thickness.
Remove wrap and season with salt and pepper. With the loin flat add the filling, leaving a 3/4 inch border around the outside. Now roll the pork very tightly like a sleeping bag, cylinder or swiss roll. Wrap the pork with the prosciutto and tie the roast securely with kitchen twine at one inch intervals. Place rosemary sprigs under the twine.
Pre heat oven to 400 degrees F. Place apples in large Dutch Oven. In a skillet over medium high heat add olive oil and brown roast on all sides, about 5 -7 minutes total, then set on apples in Dutch Oven. Add cider to skillet and bring to boil, scrape off the brown bit and pour over roast. You should roast pork to an inside temp reaches 140 degrees about 1 hour and 40 minutes. After it is done let roast rest for 20 minutes. Put roast on platter along with apples.