Cherry Marmalade Glaze: Mix all glaze ingredients in a small saucepan on medium-high heat until marmalade is melted and starts to simmer. Turn off heat and set aside. Preheat oven to 400° F. Sauté all ingredients in canola oil except for chicken stock for 2–3 minutes in large sauté pan on medium-high heat. Slowly add chicken stock until moist, but not too wet. (You may not need it all, depending on how much juice is released from the apples during cooking.) Remove from heat and chill to room temperature. Meanwhile, cut five slits about 1 inch apart along the length of the loin, forming several pockets. Stuff each pocket with about 2 tablespoons of stuffing (there should be a little left over). Tie one long piece of twine around the length of the loin and tie additional twine across the shorter length as needed to keep the stuffing in place. Place remaining stuffing on a baking sheet tray, place tied stuffed pork on top and bake for 45 minutes at 400° F or until you reach an internal temperature of 160° F. Spoon on the dried cherry marmalade glaze, shut oven heat off and let rest in oven for 10–15 minutes. Remove pork loin, slice into portions then serve.