- Prep time:
- 30 minutes
- Cook time:
- 45 minutes
- 6-8 servings
3 out of 5
- Share this recipe:
You'll be on a roll with this scrumptious showstopper! Try serving it with our Fuji Apple Slaw for an extra elegant meal.
- 2 cups fresh apple cider
- 1 cup beef broth
- 1 tablespoon butter
- 1 red onion, julienned
- 2 Granny Smith apples, small diced
- 1 cup dried cherries
- 1 cup rum
- ¼ cup Panko bread crumbs
- 4 large fresh sage leaves, chiffonade
- 1 pork loin roast, 2 pounds
- 2 tablespoons canola oil
In a small saucepan over high heat, reduce apple cider until it has a syrupy consistency and there is about ¼ cup of liquid left. Turn off heat and whisk in beef broth, then set aside to cool.
While apple cider is reducing, caramelize onions with butter in a large pan for about 30 minutes, stirring frequently. Add apples and dried cherries, turn off heat and add the rum. Place back on the heat and cook until almost all the rum has boiled off. Add bread crumbs and sage, stir and allow to cool.
Butterfly the pork loin, then stuff by spreading cooled apple mixture flat on the entire surface of the pork. Make sure to leave about a ½-inch border without stuffing. Roll the roast into a jelly-roll shape, then tie it with butcher's twine.
Preheat the oven to 350°F.
Heat a large fry pan to medium-high heat. Brown the roast in canola oil on three sides for 3-5 minutes each, or until the roast is a nice golden brown.
Place roast onto a pan with the unseared side down, and slide the whole pan into the oven. Roast 35-40 minutes or until the internal temperature reaches 140-145°F. Remove roast from the pan and allow to rest.
To make the jus, place the same fry pan back on medium-heat and deglaze with the apple cider mixture, making sure to scrape all the brown bits off the bottom of the pan.
Slice the roast and serve with a hearty portion of jus.
Techniques used in this recipe:
roastroast: a dry heat cooking method in which items are cooked in an oven or on a spit over a fire. juliennejulienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square. deglazedeglaze: to use a liquid, such as wine, water, or stock, to dissolve food particles and/or caramelized drippings left in a pan after roasting or sauteing. chiffonade chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish. caramelization: the process of browning sugar in the presence of heat. The temperature range in which sugar caramelizes is approximately 320 to 360F. This method is also applied to fruits and vegetables in which the natural sugars present "caramelize" during a slow period of cooking over low heat. butterfly: to cut an item (usually meat or seafood) and open out the edges like a book or the wings of a butterfly.
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.caramelization
caramelization: the process of browning sugar in the presence of heat. The temperature range in which sugar caramelizes is approximately 320 to 360F. This method is also applied to fruits and vegetables in which the natural sugars present "caramelize" during a slow period of cooking over low heat.butterfly
butterfly: to cut an item (usually meat or seafood) and open out the edges like a book or the wings of a butterfly.
Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.
Pinot Noir is known for its remarkably lithe, silky textures and earthy aromas. The best Pinots exude warm baked cherries, cedar, cigar and chocolate. Pinots are typically high in alcohol and lighter in body, color and tannins than Cabernet Sauvignon, Merlot or Zinfandel.
This fruity varietal is the most extensively grown of the three Champagne grapes.
One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.