Preparation

Start by buying a piece of fresh pork loin from your trusted butcher, ready to be stuffed, rolled and tied with kitchen string.
To make the filling: wash 1 apple, remove the core, cut into slices and then coarsely chop. Heat a drizzle of oil in a pan, pour in the chopped apple, add salt and cook for a few minutes, until the apple softens a little. Put the breadcrumbs and grated cheese in a bowl, add the warm apple and then mix the ingredients thoroughly. The filling is now ready.. Cover the pork with slices of Grancotto di Vignola followed by the apple filling. Now roll the loin up tightly and tiewith kitchen string.
It’s time to cook it: sprinkle the meat with extra virgin olive oil, salt and chopped rosemary, rubbing the ingredients into the meat for a few minutes.
Put three tablespoons of extra virgin olive oil into a fairly large pan and cook the meat over high heat so that it browns on all sides. Add the white wine and reduce, lower the heat, add the chopped apple and a little stock. Put the lid on and continue cooking for about 50/60 minutes, turning it occasionally and adding stock if it gets too dry.
Once the meat is ready, remove it from the pan and continue to cook the apples and the sauce left by the roast for another 5 minutes until the sauce has reduced a little.
Serve the slices of roast pork with the apple sauce.