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bourbon dried apricot cooking apple honey lemon rind orange rind pork loin salt pepper garlic butter flour thyme apple cider
Viewed: 23 - Published at: 5 years agoIngredients
- 1 cup Bourbon
- 1 cup prune, pitted and halved
- 12 cup dried apricot, halved
- 34 cup cooking apple, peeled and cubed
- 1 tablespoon honey
- 1 teaspoon lemon rind, grated
- 1 teaspoon orange rind, grated
- 5 -6 lbs boneless pork loin roast, rolled
- salt
- pepper
- 1 garlic clove, sliced
- 14 cup butter, softened
- 2 tablespoons all-purpose flour
- 1 tablespoon dried whole thyme
- 1 cup apple cider
Method
- Combine bourbon, prunes, and apricots in a small bowl; let stand 2 to 3 hours to soften.
- Stir in apple and next 3 ingredients; drain fruit, reserving the bourbon mixture.
- Set fruit and bourbon mixture aside.
- Remove strings from roast; slice roast in half lengthwise, if not purchased sliced.
- Slice pork pieces lengthwise in half again, cutting to but not through one side.
- Open cut pieces to enlarge the roast.
- Lay pieces sided by side, and sprinkle with salt and pepper.
- Spoon reserved fruit mixture evenly over pork pieces.
- Roll roast in a jellyroll fashion, beginning at a long side; tie securely with heavy string at 2 inch intervals.
- Place roast in a lightly greased shallow roasting pan.
- Make several small slits in roast, 1/4 inch deep, and insert garlic slices.
- Rub butter over entire surface of roast.
- Sprinkle with flour and thyme.
- Pour reserved bourbon mixture and cider over roast.
- Insert meat thermometer into the thickest part of roast, making sure it does not touch fat.
- Place aluminum foil tent over the roast.
- Bake at 325 degrees for 1 hour.
- Remove foil, and bake an additional 2 1/2 hours or until meat thermometer registers 160 degrees, basting frequently with pan drippings.
- Let roast stand 10 minutes before serving.
