Preparation

To prepare the stuffing:

• In a mixing bowl, combine the sausage, breadcrumbs, jalapeño, ­scallions, and apple. Mix well and transfer to a pastry bag ­without a tip or to a heavy-duty zip-top bag with a ­corner snipped off; refrigerate.

To prepare the pork:

• Heat the oven to 425°F. Stuff, sew, and truss the pork loin as shown in my article, Tender Roasts, Savory Fillings. Rub the pork with the olive oil, season it with salt and pepper, and transfer it to a small flameproof roasting pan (you won’t need a rack). Roast ­until an ­instant-read thermometer registers just over 140°F, 45 to 50 minutes. When testing for doneness, be sure to insert the ­thermometer as far into the loin and as close to the stuffing as possible. Remove the floss and twine, tent the roast with oil, and let it rest for 5 to 10 minutes. The roast will continue to cook as it rests.

To prepare the salsa:

• While the roast is cooking, combine the apples, cilantro, onion, lime juice, honey, and olive oil in a non­reactive mixing bowl. Toss well and season with salt and pepper. Set aside at room temperature.

To make the sauce and serve:

• Spoon off any visible fat from the roasting pan but keep all the juices in the pan. Heat the pan, add the water and white wine, and bring to a boil, scraping up any browned bits that have stuck to the pan with a wooden spoon. Continue cooking until reduced to 1/3 cup (the juices should have a saucy consistency) and whisk in the butter. Season with salt and pepper. Carve the roast into even slices and serve with the salsa and sauce.

To play up the sweet, tart apples in the salsa and to balance the spice in the chorizo, seek out a fruity, slightly sweet white such as Riesling (Kiona from Washington; Wagner Vineyards of New York’s ­Finger Lakes region), Gewurztraminer (Mark West of Sonoma; Thomas Fogarty of Monterey), or Chenin Blanc (Husch from Mendo­cino; Llano Estacado from Texas).