Unfortunately, I always do this recipe by "feel" so don't have acutal measurements to relay. But it. is. awesome.

 

PREP:

Start with 1 pork loin large enough to feed whoever you're feeding.

Cut the tenderloin like you are unrolling a jellyroll. You want to get it into a flat, open sheet of meat about 1/2 - 3/4 inch thick

 

RUB:

mix:
3 parts sage

1 part thyme

1 part salt

just enough apple cider vinegar to moisten the herbs

Rub into the outside of the already-unrolled meat and set aside.

 

FILLING:

chop into tiny chunks no bigger than a pinky nail and combine:

3 parts yellow apples

1 part sweet onions

1 part golden raisins

Sprinkle mixture with:

cinnamon

about 1/3 as much thyme and sage as you used cinnamon

Put this all into a skillet with:

1 part butter

1 part brown sugar

2 parts apple cider vinegar

Simmer until butter and sugar melt and onions begin to turn clear

 

FINISH:

Use a slotted spoon, lift the solid parts of the filling (leave the liquid behind) onto one "far" edge of the meat, and spread it across about 2/3 of the meat.  Roll from the filled side, inward, like a jelly roll.  Close up with twine, toothpicks, or skewers. Put it in the pan, then pour the liquid sugar/butter over the top.

Cook at 350 F at roughly 20 minutes per pound, or until it reads 160-170 inside with a meat thermometer.

Log in or registerto write something here or to contact authors.