Country Pork LoinFrom mountainmama 8 years ago
- 1 tablespoon butter or margarine shopping list
- 1/4 cup chopped shallots or green onions shopping list
- 2 cloves garlic, minced shopping list
- 3/4 teaspoon dried thyme, crumbled shopping list
- 1/2 teaspoon salt, divided shopping list
- 1/2 teaspoon black pepper, divided shopping list
- 1 1/2 cups apple cider or juice, divided shopping list
- 1 1/2 cups mixed dried fruit shopping list
- 1 boneless center-cut pork loin (about 3 pounds), butterflied shopping list
- 1/2 cup chicken broth shopping list
How to make it
- In a saucepan, melt butter over medium heat. Add the shallots, garlic, thyme and 1/8 teaspoon each salt and pepper; cook for 5 minutes. Add 1/2 cup cider and the dried fruit. Bring to a boil. Cover; remove from heat. Let stand for 20 minutes. Chill until cool.
- Preheat oven to 350°F. Place pork, fat side down, on a work surface; open flat. Spread fruit mixture over pork, leaving a 1 1/2-inch border all around. Roll pork from a short side, tying with kitchen string at 1-inch intervals. Place, fat side up, on a rack in a flameproof roasting pan. Sprinkle pork with remaining salt and pepper.
- Roast pork until an instant-read thermometer registers 160°F, about 1 hour and 15 minutes. Place roast on a platter. Cover loosely with foil; let stand for 15 minutes.
- Add broth and remaining cider to pan. Bring to boil, scraping up browned bits. Boil until syrupy, about 5 minutes. Remove string from roast and carve. Serve with the gravy.