Grilled Pork Loin With Apple-Cranberry Filling

1. FOR THE FILLING: Bring all ingredients to simmer in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes. Pour mixture through fine-mesh strainer set over bowl, pressing with back of spoon to extract as much liquid as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1⁄3 cup, about 5 minutes; reserve for glazing. Pulse apple mixture in food processor until coarsely chopped, about 15 pulses. Transfer filling to bowl and refrigerate until needed.
2. FOR THE PORK: Position roast fat side up. Insert knife 1⁄2 inch from bottom of roast and cut horizontally, stopping 1⁄2 inch before edge. Open up this flap. Cut through thicker half of roast about 1⁄2 inch from bottom, stopping about 1⁄2 inch before edge. Open up this flap. Repeat until pork loin is even 1⁄2 inch thickness throughout. If uneven, cover with plastic wrap and use meat pounder to even. Season interior with salt pepper and spread filling in even layer, leaving 1⁄2-inch border. Roll tightly and tie with kitchen twine at 1-inch intervals. Season with salt and pepper.
3. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
   4A. FOR A CHARCOAL GRILL: Open bottom vent halfway (and place roasting pan on 1 side of grill). Light large chimney starter three-quarters filled with charcoal briquettes (4-1⁄2 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
   4B. FOR A GAS GRILL: Place wood chip packet directly on primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Leave primary burner on medium-high and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature between 300 and 325 degrees.)
4. Clean and oil cooking grate. Place pork loin, fat side up, on cool side of grill, cover (position lid vent over roast if using charcoal), and cook until meat registers 130 to 135 degrees, 55 minutes to 1 hour 10 minutes, flipping halfway through cooking.
5. Brush roast evenly with reserved glaze. (You may need to reheat glaze briefly to make it spreadable.) Continue to cook until glaze is thick and glossy and meat registers 145 degrees, 5 to 10 minutes longer.
6. Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Remove twine, cut roast into 1⁄2-inch-thick slices, and serve.

GRILLED PORK LOIN WITH APPLE-CHERRY FILLING WITH CARAWAY
Substitute dried cherries for cranberries and 1 teaspoon caraway seeds for ginger, mustard seeds, and allspice. After processing filling in food processor, transfer to bowl and stir in 2 teaspoons minced fresh thyme.

HOW TO STUFF A PORK LOIN
1. Position roast fat side up. Insert knife 1⁄2 inch from bottom of roast and cut horizontally, stopping 1⁄2 inch before edge. Open up this flap.
2. Cut through thicker half of roast about 1⁄2 inch from bottom, stopping about 1⁄2 inch before edge. Open up this flap.
3. Repeat until pork loin is even 1⁄2 inch thickness throughout. If uneven, cover with plastic wrap and use meat pounder to even out.
4. With long side of meat facing you, season meat and spread filling, leaving 1⁄2-inch border on all sides.
5. Starting from short side, roll pork loin tightly.
6. Tie roast with twine at 1-inch intervals.