Holiday Roast

This has become one of our favorite holiday meats. It runs a close second to honey-glazed ham at Christmas; and has all but replaced the turkey on our Thanksgiving table.

We begin by asking the butcher to "butterfly" a pork loin roast.

Our favorite filling is dried cranberries, chopped dried apricots, chopped dried plums(prunes) or raisins, slivered almonds, rosemary & a good Merlot soaking.

Open the meat out flat.

Season with kosher salt & fresh ground pepper.

Spread filling as evenly as possible across meat.

Roll tightly (you'll probably have to keep cramming the fruit back in on the edges...) & tie with butcher's twine.

Place fat-side up on rack in roaster. Season with salt & pepper.

Preheat oven to 350° and roast to desired brown-goodness.

Remove and let set for about 15 minutes before slicing. (Be sure to remove ties!)

(Please forgive blurry pics -- the steam was fogging my lens...)

This is the way we eat our rolled roast; but you could deglaze the drippings to make a savory sauce.