Roast pork with apples

Method

1. To make the stuffing, in a wide pan over medium heat sauté the eschalots in the olive oil for 2 minutes. Add the apple, breadcrumbs, sage, salt and pepper to taste and the cream and simmer gently for 10 minutes, or until the apple is soft but not mushy. Remove from the heat and leave to cool completely. (This can be done beforehand and kept in the refrigerator. Bring the mixture back to room temperature just before stuffing the pork.)
2. Preheat the oven to 180°C.
3. Carefully butterfly the pork loins by cutting them in half horizontally, but not all the way through, and opening them out. This will result in larger and thinner pieces of meat. Pound the meat gently until it is approximately 3 cm thick. Season the meat with salt and pepper to taste and drizzle with the lemon juice.
4. Take the prepared stuffing and spread it evenly all over each piece of the meat, leaving a 1 cm border around the edges. Roll the meat up firmly and secure with some kitchen twine. You should have 2 long logs that are fairly compact. Season the outside of the meat and tuck the bay leaves and the rosemary sprigs through the twine on the outside of the pork.
5. In a baking tin large enough to hold the meat, sear the pork in hot olive oil over medium heat, turning the meat until it is brown and crispy all over. Deglaze the pan with the white wine for 2 minutes, until the wine evaporates.
6. Roll the pork loins in foil, creating log shapes. Secure the edges. Bake them in the oven for 15 minutes, or until the internal temperature of the meat is 65–70°C.
7. Remove the pork from the oven and rest for 10 minutes before unwrapping them, slicing and serving on a platter.