March 14, 2012

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.

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