• 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.
  2 1/2 to 3 pounds pork loin roast
  
• 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.
  2 tbsp butter | 1 tbsp vegetable oil | 1/2 cup finely chopped shallots | 4 apples | 2 tbsp fresh sage | 1/3 cup dried cranberries | Kosher salt and freshly ground black pepper | ¼ cup dry white wine
  
• Heat the oven to 350°F.
• 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.
  
• 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.
  1 tbsp vegetable oil
  
• Add the remaining wine or 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.
  1/2 cup dry white wine | 1/2 cup chicken broth
  

Optional Sauce

• Strain the pan juices into a saucepan to remove the excess fat and solids. Bring to a simmer over medium-low heat. Whisk in 1 teaspoon of Dijon mustard. If necessary, add more chicken broth
  1 tsp Dijon mustard | Extra chicken broth
• 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 cold butter and add a splash of lemon juice or white wine vinegar, to taste.
  1 tsp cornstarch | 1 tbsp cold butter | 1 splash lemon juice or white wine vinegar | 2 tbsp cold water