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