Slice a pocket in boneless pork roast. Set
aside. Making enough stuffing to fill the pocket in the pork roast,
mix the stuffing mix according to directions on package, using apple
cider in place of water, and add one peeled and diced apple. Stuff the
roast with stuffing mixture. Bread the stuffed roast by carefully
rolling in flour, then the beaten egg, then in breadcrumbs. Melt
butter in large saucepan or Dutch oven; brown roast on all sides. Add
apple cider to pan, bringing it about halfway up the side of the
roast. Reduce heat to simmer, cover, and simmer for about 30 minutes.
Pork roast will be tender and should register about 155° to 160° on a
meat thermometer. Remove roast from pan, and let it rest while you
reduce the juices to about 1/3. Mix in sour cream to taste. Serve
sauce on the side
