Ingredients:
½ cup dried cherries
½ cup chopped dried figs
½ cup chopped dried pears
½ cup brandy
1 pork loin, 2 ½ to 3 pounds, butterflied (not a tenderloin)
3 Tablespoons butter plus more for brushing
2 shallots, minced
3 cups cider
½ cup chopped parsley
2 cups chicken stock
1 bay leaf
2 sprigs of thyme
2 tablespoons unsalted butter
Salt and pepper

Start soaking the dried fruits in brandy. Butterfly the pork loin to create a flat piece of meat. Sprinkle with salt and pepper.

In a sauté pan heat the olive oil on medium heat, then sauté the minced shallots till translucent. Add the dried fruit and brandy and cook till mostly absorbed (you can light a match and touch it to the pan to flame it if desired.) Add 1 cup of the cider and continue cooking till it cooks away. Remove from the heat and stir in the chopped parsley.

Spread the fruit stuffing over the surface of the pork, leaving 1 inch border all around. Roll up the loin and tie it with butcher’s string. Season with salt and pepper.

Wipe out the sauté pan and add 2 tablespoons of olive oil then heat it to medium. Add the rolled loin and brown on all sides. Place in a roasting pan and bake at 425 for 20minutes then turn the oven down to 375 and bake another 20 minutes, till the internal temperature is 160 degrees. Let rest 10 minutes before slicing. Serve sliced with the Cider Sauce poured over it.

To make the sauce, deglaze the sauté pan by adding the remaining 2 cups cider, chicken stock, bay leaf, thyme, and pepper. Simmer till reduced to ¾ cup of liquid. Just before serving, whisk in 2 tablespoons of butter.

To butterfly the loin, lay it on a cutting board and cut a deep horizontal slash along the length of the loin 1/3 from the top surface towards the left, about ¾ of the way through to the back, then cut down and back towards the right to make another flap. Spread it out to lay flat.