Filling:
2 oz sauteed mushrooms
½ granny smith apple peeled and sliced thinly
½ lb kale trimmed
2 TBS butter
1 cup minced onion
1 tbs garlic chopped
½ tsp dried rosemary
½ tsp dried thyme
1 lb ground pork
2 T Honey
salt and pepper to taste

Pork:
1 2-3 lb pork loin roast (boneless & trimmed)
3 oz thinly sliced prosciutto
5 sprigs fresh rosemary
4 medium apples quartered and cored
3 tbs butter
2 tbs extra virgin olive oil
½ cup low salt chicken stock
1 cup apple beer

Filling:
Saute mushrooms, apples, onion, garlic and kale. Season with salt, pepper, thyme and rosemary, cook until kale is tender. Separate out the kale leaves and set aside. Combine the ground pork with the remaining ingredients. Set aside.

Pork:
Butterfly the pork loin and unroll it. Season with salt and pepper and drizzle with olive oil. Place Kale leaves over the unrolled pork loin, evenly spread the filling over top the kale leaves and roll the pork tenderloin back up. At this point you will wrap the pork loin with prosciutto slices. Use butchers twine and tie in three to four places so the pork loin does not unroll during cooking.
Take the quartered apples and place in the bottom of the dutch oven, rest the pork loin on top of the apples. Pour the chicken broth and apple juice in the bottom of the dutch oven, cover and cook for 1 hour 40 minutes or until pork loin reaches 140 degrees.
When finished cooking remove the roast from dutch oven and let rest. Add butter to the remaining liquid in the dutch oven and let simmer until slightly thick. Serve on side
Place roast on a warmed dutch oven lid, garnish with apples and rosemary sprigs and serve.

This dish was inspired by the cover dish of Bon Appetit Magazine October 2011