Prosciutto-Wrapped Pork Loin with Roasted Apples

Ingredients

• 4 medium apples halved quartered (such as Granny Smith or Fuji)
• 0.5 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground plus more for seasoning
• 2 tablespoons calvados 
• 0.8 cup apples dried
• 1 cup the following: parmesan rind) dried whole
• 1.5 teaspoons rosemary dried
• 1.5 teaspoons thyme dried
• 1 cup cider dry hard
• 1 tablespoon garlic finely minced
• 1 pound ground pork 
• 1 pound kale trimmed
• 1 teaspoon kosher salt plus more for seasoning
• 2 teaspoons kosher salt plus more
• 0.5 cup chicken stock see 
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 cup onion minced
• 3 ounces pancetta thinly sliced
• 5 sprigs rosemary 
• 2 tablespoons butter unsalted ()
• 3 tablespoons butter unsalted divided

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• plastic wrap
• roasting pan
• kitchen thermometer
• stove
• tongs
• meat tenderizer
• kitchen twine

Directions

1. Place dried mushrooms and dried apples in separate small bowls.
2. Add 1 cup boiling water to each bowl.
3. Let mushrooms and apples soak until very soft, about 30 minutes. Strain mushrooms. Cover and chill soaking liquid (about 3/4 cup).
4. Drain apples, discarding soaking liquid. Finely chop mushrooms and apples, combine in a small bowl, and set mushroom and apple mixture aside.
5. Meanwhile, blanch kale in boiling salted water just until wilted, about 1 minute. Using tongs, transfer kale to a rimmed baking sheet. Refrigerate until cool.
6. Remove any large, tough ribs.
7. Melt butter in a large skillet over medium heat.
8. Add onion; cook, stirring often, until soft and lightly golden, about 8 minutes.
9. Add mushrooms and apples; cook, stirring occasionally, until flavors meld, about 5 minutes. Stir in garlic, thyme, and rosemary; cook for 1 minute.
10. Add brandy and cook until liquid is absorbed, about 1 minute. Stir in 2 teaspoons salt and 1/2 teaspoon pepper.
11. Transfer mixture to a bowl and let cool completely.
12. Add ground pork and stir to combine well.
13. To butterfly, put pork loin on a work surface with short end facing you. Holding a long, thin sharp knife parallel to work surface and beginning along one long side, cut 1/2" above underside of roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet, pound to an even thickness.
14. Uncover pork. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
15. Place kale leaves on top of loin in an even layer, overlapping as needed and leaving a 1" border.
16. Spread filling on top of kale.
17. Roll pork into a tight cylinder. Wrap one layer of prosciutto around roast. Tie roast securely with kitchen twine in 1" intervals. Tuck rosemary sprigs under twine, spacing apart. DO AHEAD: Pork roast can be made 1 day ahead. Cover and chill.
18. Let stand at room temperature for 1 hour before continuing.
19. Preheat oven to 400F.
20. Place apples in a roasting pan. Melt 1 tablespoon butter with oil in a large skillet. Brown pork on all sides, about 5 minutes total, then set on top of apples in pan.
21. Add cider and 1/2 cup water to skillet and bring to a boil, scraping up browned bits.
22. Pour mixture into roasting pan. Roast pork until an instant-read thermometer inserted into center of loin registers 140F (it will be cooked medium but still slightly pink), about 1 hour 40 minutes.
23. Let roast rest for at least 20 minutes and up to 2 hours.
24. Put roast on a platter. Reserve apples from roasting pan; spoon off fat from juices in pan.
25. Place pan on top of stove over medium-high heat.
26. Add chicken stock.
27. Pour in reserved mushroom liquid, leaving any sediment behind, and cook, scraping bottom of pan to release any browned bits, until slightly thickened, about 5 minutes.
28. Whisk in remaining 2 tablespoons butter and season to taste with salt and pepper. Strain sauce; slice pork.
29. Serve sauce and apples alongside sliced pork.
30. Wine suggestion:Try pairing this pork with a big red like Tenuta dell'Ornellaia 2009 Le Volte, Tuscany ($25).