APPLE STUFFED PORK LOIN with APPLE-SHALLOT CREAM SAUCE

For the Apple-Shallot Cream Sauce:
2 tablespoons unsalted butter
2 tablespoons shallots, minced
1 cup peeled and diced apple
1 cup chicken broth
1 cup heavy cream

Preheat the oven to 400°F.

Lay the pork loin flat on a work surface and season with salt and pepper.

Arrange the apple and onion slices, lengthwise, down the center of the roast.  Bring the sides of the roast together to enclose the apple and onion. Tie the loin in several places to enclose the filling and form a rolled roast. Season the outside of the roast with salt, pepper and thyme.

Pour chicken broth in the bottom of a roasting pan.  Set the roast on a rack in the pan and place in the oven. Immediately turn the oven down to 350°F and roast for 1 hour and 15 minutes or until the pork reaches an internal temperature of 140-145°F.

For the Apple-Shallot Cream Sauce:  Heat the butter in a saucepan over medium heat.  Add the shallots and apple and sauté for 5 minutes.  Add the chicken broth and bring to a boil. Stir well, then set sauce aside.

When the roast is done, remove it from the roasting pan and allow the roast to rest before carving.  Place the roasting pan on top of the stove, over medium heat, and add the prepared sauce to the roasting pan.  Deglaze the pan with the sauce, scraping up any browned bits from the bottom of the roasting pan.  Simmer for 5 minutes.  Add the cream, reduce the heat to low and simmer gently for 5 minutes. 

Slice the roast and serve with the sauce.