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 the duPont country home at Montpelier in 1901.

1 whole pork loin, 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 apples, peeled and minced
2 large croissants, laid out to dry
2 tart apples, peeled and sliced
Basting Sauce
1 cup calvados
1 cup brown sugar
1 cup pan juices
Reduce calvados by half, add sugar and pan juices; reduce by one third.
Final sauce
2 cups pan juices
1/2 cup calvados
1 to 2 cups of cream
Reduce pan juices by half, add calvados, reduce by one third, add cream and reduce until sauce coats the back of a spoon.

Add 2 cups boiling water to chipotle chilies and let stand for 20 minutes. Drain off water and puree chilies with 1 cup cider. Combine chipotle puree with remaining cider and pour over loin. Marinate 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 croissants in food processor to form a paste. Liberally spread paste over inside of loin and roll jellyroll style securing with butchers twine.
Place sliced apples and marinade in the bottom of a roasting pan with a cover. Place roast on a rack; cover and bake in 325 degree oven for 1 hour. Uncover and increase heat to 350. Begin to baste roast liberally every 15 minutes with basting sauce until internal temperature reaches 160 degrees. Cover roaster; remove from oven to allow residual heat to complete the cooking. May be served hot or cold with sauce on the side.