Pork loin stuffed with dried fruits

Ingredients:

• 1/4 cup golden raisins
• 1/4 cup pitted prunes, chopped
• 1/4 cup chopped dried apricots
• 1/4 cup brandy
• 3 tablespoons extra-virgin olive oil
• 1 shallot, chopped
• Half a Golden Delicious apple, chopped
• 1 clove garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh sage, chopped
• 1 tbsp + 1 tsp fresh rosemary, chopped
• 3/4 cup lightly salted chicken broth
• 1 boneless pork loin weighing 1.3 kg.

Preparation:

1. Preheat oven to 175°C. Combine raisins, prunes, and dried apricots in a small bowl; pour in the cognac. Cover with plastic wrap and microwave for 2 minutes. Set aside until the dried fruit has plumped up, at least 10 minutes.
2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot and apple and cook until softened, 3 to 4 minutes. Add the garlic, parsley, sage, 1 tablespoon rosemary, 1/2 teaspoon salt, and a few freshly ground black pepper. Cook until the garlic softens, about 1 minute. Add the dried fruit and cognac and cook until the pan is dry, 1 to 2 minutes. Add the chicken broth and simmer until the mixture is very soft and the pan is almost dry, about 5 minutes. Let cool completely.
3. Insert the handle of a wooden spoon into the center of one end of the loin; run the handle down the length of the meat to create a tunnel, widening it with your fingers or a small knife to about 4 cm wide.
4. Fill the hole with the dried fruit mixture, pressing firmly. Rub the outside of the pork with the remaining 1 tablespoon of olive oil and sprinkle with the remaining 1 tablespoon of rosemary, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. If the pork has a thin strip of meat running along one side of the loin, tuck it under and tie it in several places with kitchen twine.
5. Place a rack in a large roasting pan. Place the pork on the rack and roast until golden brown and an instant-read thermometer inserted into the center registers 140°F (60°C), 1 hour 15 minutes to 1 1/2 hours. Let the pork rest for at least 20 minutes before slicing.