Roast Loin of Pork Stuffed with Nuts, Apples, and Chipotle with Apple Chipotle Glaze
In the early part of the 20th century, great family wealth was being accumulated among a few American dynasties whose households were often filled with guests for whom chefs prided themselves in the creation of sophisticated combinations of simple ingredients for what was considered country fair. This Roast Loin of Pork might have been such an offering for the guests invited to a duPont country home at Montpelier in 1901.

1 whole pork loin minus the tenderloin, boned and butterflied
1 quart sweet apple cider
5 chipotle chilies
2 tablespoons butter
1/2 cup blanched almonds
1/2 cup green pumpkins seeds
1/2 cup peanuts, skinned
1/2 cup raisins
2 tart apple, peeled and minced
2 large croissant, laid out to dry
2 tart apples, peeled and sliced

Add 2 cups boiling water to chipotle chilies and let stand for 20 minutes. Drain off water and puree with 1 cup cider. Combine chipotle puree with remaining cider and pour over loin. Marinate for up to 24 hours. Remove from marinade and pat dry. Reserve Marinade.
In 2 tablespoons butter, sauté almonds, pumpkin seeds and peanuts until just golden; do not brown. Add raisins and stir until plump. Combine nuts, raisins, minced apple and croissant in food processor to form a paste. Liberally spread paste over inside of loin and roll jellyroll style securing with butchers twine.
Place roast on a rack, inside a covered roasting pan; place apples in bottom of roasting pan and add marinade; cover and bake in 325 degree oven until internal temperature reaches 160 degrees; baste often. Remove from oven and allow residual cooking to continue for 20 minutes. Strain and degrease pan juices. To 2 cups pan juices add 1/2 cup calvados, reduce by half, add 1/2 cup cream, reduce until sauce will coat back of spoon. Slice and serve hot or cold.