- Servings: 4
- Prep Time: 10 Minutes
- Cook Time: 1 Hour
- Passive Time: 30 Minutes
Ingredients:
Serves 4
Char Crust Roto Roast
2 Pound Pork Loin Roast Butterflied - ask your butcher to butterfly it
Cooking twine
1 cup of chopped apples
½ cup of chopped onions
½ cup of chopped fresh fennel
½ cup dried cherries
1 tsp of fresh thyme
1 tsp of fresh sage
Olive oil
¾ cup of apple cider divided ¼ and ½ cup
Products Used in this Recipe
Directions:
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Preheat oven to 400 degrees and place the rack in the middle of the oven.
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Add 1 Tablespoon of olive oil to a saute pan that is oven safe. Turn heat up to med/high.
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Add the apples, onions, fennel, fresh thyme/sage and dried cherries. Saute for about 8 minutes and then add ¼ cup of the apple cider. Cook until it is absorbed into the apple mixture. Put it in a bowl and let cool for a little.
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Take your butterflied pork tenderloin and lay it out flat. Season it with Char Crust Roto Roast. Add apple mixture and roll like a jelly roll and tie with kitchen string to secure it. Coat Char Crust Roto Roast all over the outside of it.
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Add more olive oil to the pan and heat to medium high. Sear all sides of the roast, add ½ cup of apple juice to the pan and then place the entire pan in the oven.
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Cook roast for 30 minutes basting with pan juices. Cook until instant read thermometer reads 150 degrees in the thickest part.
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Remove from oven, loosely cover with foil and let sit for 15 minutes. Remove kitchen twine and serve with pan juices.
The perfect holiday roast. Serve on a platter with fresh sage and thyme. Your guests will love it!