"Vermont" Butterflied Roast Pork Loin 2 Ways

October 10, 2011
4 Ratings
Photo by Bevi
  • Makes 4 portions
Author Notes

This roast pork loin is a frequent main course in our house, but nice enough for company. It evolved as I combined two Vermont commodities - maple syrup and apple cider - to create the flavor base. This recipe is extremely simple - use brandied or boozed fruit and its syrup to make a nice filling that you roll up in the butterflied loin.. Baste a few times with the liquids in the roasting pan to create caramelization on the pork. The preparation is very simple, and if you like a pork roast with a sweet profile, this is perfect.
Sometimes, I do not even tie the stuffed, rolled up loin with butcher's string - I simply place the seam of the roll face down on the roasting pan. —Bevi

What You'll Need
  • For a Simple Pork Poast
  • 3 to 3.5 pounds pork loin, no bone
  • 1 teaspoon good salt and ground pepper, each
  • 1 cup white wine
  • 1 cup apple cider
  • about 1 cups country mustard, or your own homemade version
  • about 1/3 cups Grade B maple syrup
  • For a Brandied Fruit Pork Roast
  • 3 to 3.5 pounds butterflied pork loin
  • All of the ingredients above, EXCEPT the maple syrup, plus:
  • 1 or 2 large brandied peaches, and their syrup, about 1 cup (you can also substitute about 4 brandied apricots
  1. Note: For a stuffed roast, butterfly the pork loin, sprinkle liberally with salt and pepper, spread about 2 TBS. of country mustard on the butterflied loin, and lay the flattened brandied fruit on the butterflied pork. Roll up and tie.
  2. Preheat oven to 375 degrees. Place the pork loin in a small roasting pan. Salt and pepper liberally, and then pour the wine and apple cider into the pan. Mix the remaining country mustard with the brandied fruit nectar, or a combination of nectar and maple syrup. Then, use a spatula to spread the slightly thinned mustard all over the top and sides of the loin. ( As a safety precaution, do not repeatedly stick the spatula into the mustard jar after it has made contact with the loin. Instead, pour the mustard into a small mixing bowl.) Then, place the prepared loin in the middle of your oven.
  3. After about 20 minutes, when you see that the mustard has crusted, spoon the pan liquid over the pork loin. Repeat this step occasionally. If you need to add more liquid to the pan, do so. The goal is to have a reduced sauce to serve with the pork loin.
  4. It should take between 80 and 90 minutes for the roast to reach an internal temperature of 160 degrees. Use a meat thermometer to check for doneness, according to your preference. Take the roast out of the oven, cover with foil, and let rest for about 10-15 minutes. Slice the meat and pour a little sauce over each serving.

See what other Food52ers are saying.

  • lapadia
  • Bevi
  • sl(i)m

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

3 Reviews

sl(i)m January 12, 2017
Made this for my family, riffing off the recipe using ingredients on hand. Turned out pretty well, and would like to make it according to the recipe soon. BUT I disagree cooking it to 160; pork is raised to be lean and the dangers from trichinosis have all but disappeared. Cooking to 160 left the meat dry; I think cooking to 140 will be better and will try that next time.
lapadia January 12, 2013
Love this recipe, made the first version, bought a center cut loin-no bone and a dark country mustard; we will be very happy using up the leftovers!
Bevi October 13, 2011
Thanks, Suzanne. The seasonal addiction to apple cider and maple syrup begins about this time of year!