Ingredients
1 boneless center-cut pork loin (4 pounds)
1/2 cup jarred dry-packed cooked chestnuts, crumbled
1/2 cup mixed dried fruit, coarsely chopped
Coarse salt
1 tablespoon olive oil
1 tablespoon black peppercorns, cracked
1 tablespoon whole coriander seeds, cracked
3/4 cup dry white wine
2 teaspoons Dijon mustard
1 can (14.5 ounces) reduced-sodium chicken broth
3 tablespoons cold butter, cut up
Preparation
Preheat oven to 450 degrees. Place pork on a work surface. Hold a sharp knife parallel to work surface, and cut the pork almost in half, stopping 1 inch short of cutting through; open like a book.
On work surface, arrange six 14-inch lengths of kitchen twine, 1 inch apart. Place pork, opened up, across twine. Sprinkle with chestnuts and dried fruit, leaving a 1-inch border all around; season stuffing with salt.
Fold one long side over the other, overlapping slightly to form a cylinder; tie with twine. Rub with oil; sprinkle with cracked pepper and coriander, pressing to adhere. Season with salt. (To store, refrigerate, up to 1 day.)
Place pork in a roasting pan; roast until an instant-read thermometer inserted in meat (not stuffing) registers 145 degrees, 35 to 40 minutes. Transfer to a cutting board (reserve pan); cover loosely with aluminum foil, and let rest (temperature will continue to rise).
Place pan across two burners. Add wine; simmer, stirring constantly, until syrupy, 4 to 5 minutes. Add Dijon and broth; cook, stirring occasionally, until reduced by half, 6 to 8 minutes. Remove from heat; whisk in butter. Slice pork, and serve with wine sauce.
