Stuffed Pork Loin with Cider Gravy

Combine apricots, cranberries and rum in a glass bowl; microwave on HIGH 2 minutes, until rum is very hot. Stir; let mixture steep 20 minutes, or until most of the rum is absorbed.

Melt 2 tablespoons of the butter in a large skillet over medium heat; add bread cubes and pistachios. Sautè 4 to 6 minutes, tossing cubes frequently until lightly browned. Transfer mixture to a medium bowl. Melt 3 more tablespoons butter in same skillet over medium heat; stir in leeks, carrot, celery, sage and 1/4 teaspoon each salt and pepper. Cover skillet, reduce heat to low and cook 6 minutes, stirring once or twice. Stir in apricots, cranberries and any rum remaining in bowl. Cover skillet; continue to cook 6 minutes, until leeks are very tender. Add leek mixture to bread mixture; toss. Let stuffing cool.

Heat oven to 450 degrees F. Open the butterflied pork loin roast fat-side down on a work surface with a long side facing you. Using a meat mallet, gently pound the meat so that it is even and lays flat. Sprinkle the meat with another 1/2 teaspoon salt and 1/4 teaspoon pepper. Mound the stuffing lengthwise in a 2-inch-wide mound down the center of the pork. Roll up the pork by bringing both long sides up and over the stuffing; turn roast fat-side up. Tie the roast firmly with kitchen twine every 2-inches to make a compact cylinder. Season the outside of the roast with remaining salt and pepper. Smear remaining 1 tablespoon butter over top of roast. Place fat-side down in large roasting pan.

Roast 20 minutes. Turn roast fat-side up. Lower the oven temperature to 300 degrees F; continue to roast about 1 hour and 10 minutes longer or until an instant-read thermometer registers 155 degrees F in the thickest part of the meat. Remove from oven; transfer roast to a cutting board and loosely tent with foil. Let rest 20 minutes. Pour drippings from roasting pan into a glass measure; discard fat and reserve drippings for gravy.

To make cider gravy: Melt butter in a medium saucepan over medium heat; stir in flour, then shallot. Cook mixture 6 to 8 minutes until roux is light golden brown. Slowly whisk in beef broth and cider; bring to a boil, reduce heat to low and simmer 5 minutes. Whisk in mustard until blended. Continue to simmer 3 to 5 minutes; remove from heat. Stir in reserved drippings and any accumulated juices from cutting board.

Cut pork into thick slices. Spoon cider gravy around pork. Serve with mashed sweet potatoes and Brussels sprouts, if desired.