PORK LOIN WITH WILD RICE AND APPLE STUFFING

Preheat oven to 375° F. Butterfly or spiral cut the pork to a 1/2-inch thickness. Pound until even. Place fat side down. Season with salt and pepper; rub with a little olive oil. Place about half of the stuffing on the surface and spread to within 1 inch of the edges. Roll the roast and secure with butcher's twine. Sprinkle additional salt and pepper on the outside and rub with more oil. Heat the 2 tablespoons olive oil in an ovenproof skillet over high heat. Add the pork, fat side down first, and sear, about 2 minutes per side. Place fat side up and place in oven. Put the remaining stuffing in a lightly greased 1-quart casserole. Cover and place in oven. Roast until the meat is cooked and the stuffing is hot, about 35 minutes. Place roast on cutting surface and let stand about 7 minutes before slicing.

Meanwhile, make the sauce. Place the roasting pan over high heat. Add the wine and bring to a boil, scraping up all the browned bits on the bottom of pan. Add the mustard, honey and sage. Reduce for about 2 minutes. Lower heat to low. Add the butter and whisk just until the butter is incorporated. Slice the meat and place on individual serving plates. Place some stuffing on the side. Spoon some sauce over all. Serve immediately.