APPLE-STUFFED PORK LOIN WITH CIDER SAUCE FOR THE STUFFING 2 tablespoons olive oil 1 1/2 cups chopped Golden Delicious or other baking apple 1 cup chopped yellow onion 1 clove garlic, finely chopped 1/2 cup finely chopped dried apples or 1/2 cup finely chopped dried apricots 1/4 cup raisins 1/4 teaspoon dried thyme Salt and ground pepper to taste 1/2 cup apple cider 1 boneless pork loin, 2 1/2 lb (1.25 kg) 1/4 teaspoon dried thyme Salt and ground pepper to taste 1 cup apple cider, plus more as needed 2 teaspoons cornstarch

To make the stuffing, in a large frying pan over medium-low heat, warm the olive oil. Add the apple and onion and sauté until golden, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the dried apples or apricots, raisins, and thyme and season with salt and pepper. Add the apple cider and boil, stirring occasionally, until the cider is absorbed by the stuffing, about 5 minutes. Let cool slightly.

Preheat an oven to 400°F. Have ready 4 pieces of kitchen string, each 18 inches long. Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing evenly onto the meat. Close up the loin and, using the strings, tie at even intervals so it assumes its original shape. Push in any stuffing that escapes from the ends. Sprinkle the surface with the 1/4 teaspoon thyme and season with salt and pepper. Place in a baking pan and add 1/2 cup of the cider to the pan.

Roast the loin for 30 minutes. Baste with the pan juices and add the remaining 1/2 cup cider to the pan. Continue to roast, basting at least twice with the pan juices at regular intervals, until the meat is firm to the touch and pale pink when cut in the thickest portion, or until an instant-read thermometer inserted into the thickest point registers 160°F, about 45 minutes longer.

Transfer the loin to a cutting board and cover with a piece of aluminum foil. Scrape the pan bottom to dislodge any remaining bits, then pour the pan juices into a measuring pitcher and add additional cider as needed to measure 1 1/2 cups total. In a small saucepan, combine 1/4 cup of the pan juices and the cornstarch; stir until the cornstarch is dissolved. Add the remaining pan juices. Bring to a boil over medium heat and cook, stirring, until slightly thickened, about 5 minutes. Taste and adjust the seasonings. Pour into a warmed bowl.

Cut the loin into slices and arrange on a warmed platter. Serve the hot cider sauce on the side.

Serves 8.

SERVING TIP: Add 1/4 cup dried cranberries to the stuffing with the apple and serve Cranberry Relish on the side. This roast is also good cold as part of a buffet. Slice the loin thin, but do not serve the cider sauce.

[Holiday Celebrations, Williams-Sonoma Lifestyle Collection]