Apple-stuffed roast of pork

Roast of pork:

1. Place the loin on a cutting board, fat-side down.
2. Position a knife horizontally, approximately 2 cm (3/4 inch) from the base of the loin.
3. Make a 2.5 cm (1 inch) incision towards the centre of the loin.
4. Lift the top part of the loin.
5. Continue to make shallow incisions along the same line in the thick part of the loin.
6. Keep the knife parallel to the cutting board, unrolling the loin as you go along, until you form a flat rectangle.
7. Rub with the mixture of salt and paprika.
8. Cover with plastic wrap.
9. Let rest in the fridge for 24 hours.

Stuffing:

1. In a pan, caramelize the apples and shallots in olive oil and honey.
2. Add the remaining ingredients and season.
3. Let cool.
4. Spread the stuffing over the meat, roll, and tie with butcher’s string.

Preparation :

1. Preheat the oven to 165 °C (325 °F).
2. In an oven-safe pan, heat oil and brown the roast on all sides.
3. Add the remaining ingredients.
4. Continue to cook in the oven for approximately 45 to 50 minutes, or until a meat thermometer reads 71 °C (160 °F).
5. Baste the pork with the cooking juices frequently.
6. Remove the pork from the oven and keep warm.
7. Deglaze the cooking juices and bring to a boil.
8. Let reduce by half.