Roasted Pork Loin with Apple, Onion & Dried Plum Stuffing

24 dried pitted plums or prunes ¾ cup Applejack or brandy, divided 2 ounces shallots, peeled 2 cloves garlic, peeled 1-½ tablespoons herbes de Provence 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 3- pound boneless pork loin roast, whole, not cut and tied, well trimmed, with just a thin layer (⅛-inch or less) of fat remaining on top 1-½ pounds onions, peeled, halved vertically 1-½ pounds apples, peeled, cored and halved 1 teaspoon extra virgin olive oil 1 cup nonfat chicken stock ½ cup heavy cream cooking spray

Calories 549 (from fat 37%) - pro. 46g - carb. 34g - fat 21g - sat. fat 8g - chol. 139mg - sod. 554mg - fiber 5g

Place the dried plums in a heatproof bowl. Heat ½ cup of the applejack or brandy and pour it over the dried plums; cover and allow the plums to macerate for at least 30 minutes. Insert the metal blade. With the machine running, drop the shallots and garlic through the small feed tube to chop, 10 seconds. Scrape the work bowl. Add the herbes de Provence, salt and pepper; process until a paste is formed, 30 to 40 seconds. Remove and reserve. Do not wash work bowl. Place the roast on a cutting surface, fat side down. With sharp boning knife, cut down the center of the roast to within ½-inch of the other side – the roast will open like a book. Carefully cut through the center of one side of the roast to within ½-inch of the edge; open this side flat like a book. Repeat on the other side. Cover the open roast with a sheet of plastic wrap and pound with a flat meat pounder to even out. Rub both sides of the roast with the shallot mixture. Cover and refrigerate. Insert the slicing disc. Slice the onions; remove and reserve. Slice the apples; remove and reserve. Heat the olive oil in a 5-½ quart sauté pan over medium high heat. When hot, add the onions and cook until wilted, about 3 minutes. Add the sliced apples. Cook, stirring now and then, until the apples and onions are just tender and beginning to turn light golden brown, about 12 – 15 minutes. Remove; spread out on a baking sheet and let cool completely before continuing. When the onion/apple mixture is cool, spread a ½-inch layer on the cut side of the roast to within 1-inch of the edges. Drain the plums and arrange in a double row down the center of the roast. Roll the roast and tie with butcher’s twine, with the twine looped at 1-inch intervals. Pass the string around the loin ends and secure it through the loops on the other side. The roast may be done ahead to this point and refrigerated. Refrigerate the remaining onion/apple mixture. Preheat the oven to 400ºF. Spray a roasting pan with nonstick vegetable oil spray. Spread the remaining onion/apple mixture in the bottom of the pan. Place the pork roast on top. Roast at 400ºF for 15 minutes, then lower heat to 375ºF. Continue to roast for another 45 to 60 minutes; until the internal temperature of the roast measures 150ºF when tested with an instant read thermometer. Remove from the oven, transfer to a warmed platter, and cover loosely with foil. Let the roast rest for 20 minutes. Strain the pan juices into a fat separator. Discard fat and pour the pan juices into a 2-quart Windsor pan. Add the remaining applejack and the chicken stock to the saucepan and bring to a boil; reduce by half. Add the cream; simmer for 10 minutes. Strain the sauce and keep warm. To serve, slice the pork roast in ½-inch slices after it has rested. Serve with the sauce. This roast is also very good when roasted a day ahead. Allow to cool, then wrap and refrigerate. Slice just before serving.