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

Preparation

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

In a large skillet over medium-low heat, melt the butter and add the onions. Cook the onions, stirring occasionally, until caramelized, about 30 minutes. Add the apples and dried cherries, remove from heat, then add the rum. Place back on the heat until almost all the rum has evaporated. Stir in the bread crumbs and sage, 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 flat 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 the 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 onto 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.