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Stuff, roll, and wrap the butterflied pork loin one day ahead. Then, two hours before the party, roast the pork on a bed of apples, which serves as a natural rack and adds sweetness to the cider jus. Don't sweat the technique: Ask your butcher to trim and butterfly a pork loin for you, or go to bonappetit.com/go/porkloin for step-by-step photographs to learn how to butterfly and roll this beauty yourself.

• 1 ounce (1 cup) dried whole porcini mushrooms
• 2 ounces (3/4 cup) dried apples
• 1 pound kale, bottom stems trimmed
• 2 teaspoons kosher salt plus more
• 2 tablespoons (1/4 stick) unsalted butter
• 1 cup minced onion
• 1 tablespoon finely minced garlic
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried rosemary
• 2 tablespoons brandy or Calvados
• 1/2 teaspoon freshly ground black pepper
• 1 pound ground pork
• 1 (trimmed) 2 1/2-3 pound pork loin
• 1 teaspoon kosher salt plus more for seasoning
• 1/2 teaspoon freshly ground black pepper plus more for seasoning
• 3 ounces thinly sliced prosciutto
• 5 sprigs rosemary
• 4 medium apples (such as Granny Smith or Fuji), quartered, or 8 small apples, halved
• 3 tablespoons unsalted butter, divided
• 2 tablespoons extra-virgin olive oil
• 1 cup dry hard cider
• 1/2 cup low-salt chicken stock
• Ingredient info: Dried porcini are available at better supermarkets and at specialty foods stores and Italian markets.

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