Stuffed Pork Loin with Apple Cider Sauce

Filling

• 34 oz water
• 8 oz black rice, Forbidden
• 8 oz fennel, quartered
• 14 oz Granny Smith apples, cored, peeled and quartered
• 1 oz pomegranate molasses
• 2 garlic cloves
• 6 fresh sage leaves, plus extra sprigs, to garnish
• 1 sprig fresh rosemary, leaves only, plus extra sprigs, to garnish
• 3 oz celery, cut into pieces (2 in.)
• 1 oz extra virgin olive oil
• ¼ tsp salt, to taste
• ⅛ tsp ground black pepper, to taste

Stuffed Pork Loin

• 48 oz pork loin roast, boneless, butterflied
• 10 pieces prosciutto, thinly sliced
• 12 fresh sage leaves
• 3 sprigs fresh rosemary

Apple Cider Sauce

• 8 oz Granny Smith apples, cored, peeled and quartered
• 24 oz apple cider, non-alcoholic
• 3 oz unsalted butter
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• ½ tsp salt, to taste
• 1 pinch ground black pepper, to taste