• Butterfly the pork loin.*  Lay the pork loin on a cutting board and carefully butterfly it. Cover the butterflied pork with a piece of plastic wrap, and gently pound to thin. Refrigerate while you make the filling.
  
• Prepare the filling. Melt the butter and 1 tablespoon of the oil in a skillet over medium heat. Add the shallots and cook for 2 minutes or until softened. Add the diced apples and cook until tender, about 3 to 5 minutes. Add the sage and dried cranberries and sprinkle lightly with salt and pepper. Deglaze the pan with 1/4 cup of dry white wine or apple cider. Cook until it has almost evaporated. Let the filling cool slightly.
  
• Heat the oven to 350°F.
• Arrange the filling on the pork. Spread the filling over the butterflied pork loin, leaving a border of about 1 inch. Roll the pork up tightly and secure with kitchen twine every inch or so. Sprinkle the pork with salt and pepper.Sear the pork (optional). If your skillet will accommodate the pork roll, heat the remaining 1 tablespoon of oil in it over medium-high heat. Sear the pork for about 4 to 6 minutes, turning carefully to brown all sides. Transfer the pork to the baking dish.
  
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• Roast the stuffed pork. Add the remaining apple cider to the baking dish along with 1/2 cup of chicken broth. Roast the pork, uncovered, for about 1 to 1 1/4 hours or until it reaches 140°F to 145°F in the center of the meat. Remove the meat to a rack, tent the pork with foil, and let it rest for 10 minutes before slicing.
  

Optional Sauce

• Strain the pan juices into a saucepan to remove the excess fat and solids. Add 1/4 cup dry white wine and 1/2 cup of chicken broth and bring to a simmer over medium-low heat. Whisk in 1 teaspoon of Dijon mustard.
• Combine 1 teaspoon of cornstarch with 2 teaspoons of cold water and mix to form a slurry. Whisk into the sauce mixture and simmer until reduced and thickened, about 5 minutes. Stir in 1 tablespoon of butter and add a splash of lemon juice or white wine vinegar, to taste.