You'll be on a roll with this scrumptious showstopper stuffed with dried cherries and fresh apples. Serve it with our Fuji Apple Coleslaw for an extra elegant meal!

Preparation

In a small saucepan over high heat, reduce the apple cider until there is about ¼ cup of liquid left and it has a syrupy consistency. Turn off the heat and whisk in beef broth, then set aside to cool.

Melt the butter in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized, about 30 minutes. Add the apples and dried cherries, then remove from heat and add the rum. Place pan back on the heat and cook until almost all the rum has evaporated. Stir in the breadcrumbs and sage, then remove from heat and let cool to room temperature.

Butterfly the pork tenderloins and open. Place plastic wrap over the meat, then pound to flatten. Remove plastic wrap and spread the cooled apple mixture evenly on the pork, leaving a ½-inch border around the edge. Roll as you would a jelly roll, then tie with butcher's twine every 2 inches.

Heat oven to 350°F.

Heat the oil in a large, oven-safe skillet over medium-high heat. Sear the pork rolls on 3 sides for 1–2 minutes per side. Turn the rolls onto the unseared side and transfer to the oven. Roast until the internal temperature reaches 140–145°F, about 35–40 minutes. Remove pork rolls from the pan, place on a cutting board, and tent with foil.

To make the jus, place the skillet back on medium-heat and deglaze with the apple cider mixture, making sure to scrape all the brown bits off the bottom of the pan.

Slice the stuffed pork and serve drizzled with jus.