Roto Roast Apple Cherry & Fennel Stuffed Pork Loin Roast

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

Directions:

1. Preheat oven to 400 degrees and place the rack in the middle of the oven.

2. Add 1 Tablespoon of olive oil to a saute pan that is oven safe. Turn heat up to med/high.

3. 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. 

4. 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. 

5. 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. 

6. Cook roast for 30 minutes basting with pan juices. Cook until instant read thermometer reads 150 degrees in the thickest part.

7. 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!