Dried Fig and Apple-Stuffed Pork Loin with Cider Sauce | California Olive Ranch

Ingredients

• 12 ounces large dried Calimyrna figs (12 to 14 figs), left whole with stems attached
• 3 cups apple cider
• 3 tablespoons California Olive Ranch extra virgin olive oil
• 2 cups cubed (1/2-inch) onions
• 2 cups cubed (1/2-inch) unpeeled firm cooking apples, such as Jonathan, Gravenstein, or Granny Smith (about 12 ounces)
• 1 tablespoon coarsely chopped garlic
• 12 tablespoon coarsely chopped fresh sage, plus more for garnish
• Kosher salt and freshly ground black pepper
• 1 boneless pork loin roast (3 to 4 pounds)*, untied
• 1 cup fruity white wine, such as Pino Gris or Riesling
• 1 tablespoon fresh lemon juice, optional