Instructions

1. Preheat oven to 475°F. Melt butter in a large skillet over medium heat. Add apple, onion, and celery; cook, stirring, 7 to 8 minutes or until vegetables are tender. Add apricots and apple cider; cook until liquid is evaporated. Remove from heat; stir in thyme.
2. Butterfly pork loin by making a lengthwise cut down center of one flat side, cutting to within 1 inch of other side; open pork like a book. From bottom of cut, slice horizontally to within ½ inch from left side; repeat procedure on right side.
3. Open pork loin, and flatten to ½-inch-thickness using a meat mallet or rolling pin; trim uneven edges to make a rectangle, if necessary. Season pork with salt and pepper, if desired.
4. Spread apple mixture over pork, leaving a ½-inch border on all sides. Roll up pork, starting with 1 long side; tie at 2-inch intervals with butcher's twine; season with salt and pepper, if desired.
5. Place pork on a lightly greased rack in a roasting pan; bake 20 minutes. Reduce heat to 325°F.
6. Bake 30 to 40 minutes or until a meat thermometer inserted in thickest portion registers 145°F. Let stand 10 minutes before slicing.