This recipe is usually made with Marsala sweet wine; however, I recently made it using non alcoholic apple cider and chopped apple for the filling. It added a whole new swing to the pork roast that was delightful. —nonchefnick
Pork Loin Roast, boneless
1 1/2 cups
Apple cider (non alcoholic)
Tart green apple, peeled and chopped
Bread crumbs finely processed
Calvados or apple brandy
Garlic cloves, minced
Medium Shallots, finely chopped
Finely chopped parsley
Olive oil + 3 tablespoons
Cotton cooking twine
In This Recipe
Start by preparing your filling. Chop all your ingredients as suggested. In a frying pan, heat the oil over medium high heat.
Saute the shallots and garlic for a couple of minutes, stirring so as not to burn. Add the apples and continue to saute for another 2 minutes reducing heat to medium.
Stir in the bread crumbs so all ingredients are well mixed. Add 1 cup of the cider and mix well. Add the pepper and 1/2 of the salt, mix well.
Transfer mixture to a mixing bowl, add the parsley and a couple tablespoons of the remaining cider. Mix well and allow to cool. Preheat oven to 400.
Next, we will get our roast ready. With the fat side down, begin to slice down the center of the roast lengthwise. Slice down until about 1/2 inch from the bottom. Do not slice all the way through! Now spread the roast open and on each half, make two slits evenly apart, slicing down to within 1/2 inch of the bottom. Do this for the left and right sides. You should now be able to flatten your roast open.
Take your ball of filling and slice into 5 equal parts. Proceed to to fill each cavity of the roast, careful to not fill completely to the edge, that way, when you close it up, it won't squeeze out of each end.
Once you have filled the cavities, gently put your roast back together again. Realize that since you've added "stuffing", the roast will be fatter around. Take kitchen twine (cotton) and cut 5 or 6 even length pieces long enough to go around the roast. At this point, there is a professional way of twining a roast with one single string; however, I always have problems with that, so I find it easier to just cut separate pieces. Begin by tying the ends about an inch in from each end. Be careful to not tie it too tight around so as not to squeeze the filling out. But be sure it will securely keep the roast closed up. Now that you 've done each end, tie the remaining strings around the roast, evenly apart, like the illustration. Once your roast is all tied up, cut any excess string and turn your roast over, cut side down.
In a frying pan, heat the remaining olive oil over medium high heat. Sear your roast, turning 1/4 turn every 2 minutes or until roast is nice and golden brown. Transfer roast to a baking dish.
Add the butter to the frying pan, reducing heat to medium. Once butter is melted, carefully add the apple brandy or Calvados and deglaze your pan. Add the remaining cider, and reduce heat to low.
Once the liquid has reduced by half, pour it over the roast and sprinkle remainder of salt over the top. Transfer to middle rack of oven, reduce heat to 350 and bake uncovered for 1 hour (for a 2 lb roast).
Once finished baking, remove and set aside for 10 minutes to allow juices to set into the meat. Serve, making 1 inch thick slices. Pour any pan juices over the meat for added flavor. Enjoy.