Preheat oven to 350° F or prepare your greased grill. If using the electric oven line a roasting pan with foil and set aside.
In a medium sized non-stick saucepan over medium-high heat, sauté shallots and apples for 3 minutes. Add the rest of the filling ingredients, bring to boil and then lower to a simmer. Cover, reduce heat to medium-low, and cook until apples are very soft, about 20 minutes, stirring occasionally. Strain the filling mixture through a fine-mesh sieve, reserving the liquid.
Spread the filling mixture on the roast, leaving a 1/2-inch border from the edges. Starting with the short side of the roast, roll it up very tightly. Secure with kitchen twine at 1-inch intervals. Cook for 45-60 minutes or until the internal temperature of the pork roast is 160° F, making sure to read the temperature of the meat only and not the stuffing.
Return the liquid from the filling to the saucepan and simmer over medium-high heat until reduced to 1/2 cup and thickens slightly, about 5 minutes. Remove from heat, set aside and reserve this liquid for use as a glaze.
Place roast in a roasting pan, place in oven, on the middle rack. When the roast is fully cooked brush half of the glaze on the top and cook for an additional 5 minutes.
Place roast, fat side up. Place the lid on the grill, turn roast half way through the cooking. Cook for 45 to 60 minutes Brush with half of the glaze and cook for 5 minutes longer.
When done remove the roast from the oven or grill and cover with foil for 15 minutes before slicing. Slice into 1/2-inch wide pieces. Remove the cooking twine and serve with remaining glaze.
Makes 6 servings
Approximate Nutrient Analysis per serving:
320 calories, 5 g fat, 2 g saturated fat, 100 mg cholesterol, 100 mg sodium, 36 g carbohydrate, 1 g fiber, 31 g sugar, 32 g protein