I made a few modifications and thought I would share them with you. We did not have the butcher cut a "1 inch incision in the center" as the recipe calls. Instead, I cut several incisions in the center of the loin and packed the filling inside. I was only able to fit maybe half to three-quarters of the mixture, so I would make less than the recommended filling. Also we did not put any of the wine in the stuffing as the recipe states. I ended up putting the wine in the roasting pan after the meat was browned.
We tried putting the wine and vinegar in the roasting pan as a reader recommended. This made for a very powerful aroma as it cooked. I do not know if this step was necessary. I would definitely recommend adding the wine to the roasting pan. After it was cooked (a 4-5 pound loin took approximately 1 hour), we strained the juices and reduced it. We added a bit of cornstarch to thicken it, however were too impatient to have it any thicker than water.
Here is a copy of the pork loin we made. Please note: I have not actually tried this version, so I can not guarantee its quality.
PORK LOIN STUFFED WITH FUJI APPLES
1/4 cup golden raisins
3/4 cup Riesling (or Gewürztraminer)
1 Fuji apples, peeled, cored and cut into 1/2-inch cubes, peel and core reserved
Pinch of cinnamon
2 lb center-cut boneless pork loin
Sea salt & freshly ground black pepper
Vegetable-oil cooking spray
1 medium onion, diced large
1 carrot, diced large
1 celery stalk, diced large
4 stems fresh rosemary
1/2 cup balsamic vinegar
Heat oven to 375°F.
Soak raisins in wine for 10 minutes. Drain raisins, reserving wine. Combine raisins, apples and cinnamon in a bowl.
Cut a pocket in the center of the loin. Fill the cavity with the apple-raisin mixture. Season pork with sea salt and pepper; set aside 15 minutes at room temperature. (If loin splits, tie with kitchen twine.)
Meanwhile, coat a roasting pan with cooking spray and heat over medium-high heat. Sear pork on all sides until golden brown, about 4 minutes total, turning frequently so it doesn't stick. Place onion, carrot, celery, rosemary and apple peels and cores in pan; place pork on top. Pour reserved wine over and cook uncovered for 25 minutes or until pork reaches 150°.
Remove pork from pan; let rest 10 minutes. Strain all juices from pork, add vinegar and cook in a small saucepan 15 to 20 minutes on high heat until thick and syrupy. Slice pork and divide among plates. Drizzle reduction over pork.
Note: We served with mashed potatoes and steamed green beans. For dessert, molten lava chocolate cakes.