Stuffed Pork Loin

1 quart apple juice
3 1/2 -lb. boneless pork loin roast, butterflied
9 tsp. Knorr® Chicken flavor Bouillon, divided
2 cups pitted prunes, finely chopped
6 cloves garlic, divided
2 Tbsp. chopped chipotle chilies in adobo sauce *
2 tsp. apple cider vinegar or distilled white vinegar
1/4 tsp. ground cinnamon
2 large apples, (such as <BR>Lady Pink or Gala), peeled, cored and cut into 1-inch chunks
1 medium white onion, cut into 3/4-inch chunks
1 cup water

1 Bring apple juice to a boil in large skillet over medium-high heat. Boil until reduced to about 3/4 cup, about 15 minutes. Set aside to cool. Preheat oven to 350°.
2 Place roast fat-side-down on work surface. Sprinkle and rub with 4 teaspoons Knorr® Chicken flavor Bouillon. Arrange prunes in even layer over roast, leaving 1-inch border on 3 sides. Roll up roast, starting from end that does not have a border; tie roast with string.
3 Pierce roast all over with knife. Slice 2 garlic cloves and cut into slivers. Insert garlic slivers into slits.
4 Combine remaining 4 garlic cloves, chipotles, vinegar, cinnamon and 3 teaspoons Bouillon in blender. Gradually add cooled apple juice and process until smooth.
5 Scatter apple and onion in large roasting pan. Place roast, seam side down, on top. Combine water with remaining 2 teaspoons Bouillon and pour into pan. Brush roast all over with half of apple juice mixture.
6 Roast 30 minutes; brush with remaining apple juice mixture. Continue roasting, stirring apples and onions occasionally, 1 hour 15 minutes, or until meat thermometer reaches 145°. Remove roast to cutting board and let stand 10 minutes before removing twine and slicing.
7 Arrange sliced roast on platter. Lift apples and onions from pan and arrange on platter with roast. Strain pan juices; skim off fat and serve on the side.