A delightful twist on a very traditional pork roast that is sure to put a smile on the face of that someone special in your life.
- 2.5 lb. Pork Roast (use a center cut boneless roast and try to get one that is short and wide for best results)
- 1.5 C. Dried Apples
- 1 C. Apple Cider
- 3/4 C. Brown Sugar
- 1/2 C. Dried Cranberries
- 1/2 C. Cider Vinegar
- 1 T. Yellow Mustard Seeds
- 1 T. Fresh Ginger, Grated
- 1 Large peeled and thinly sliced shallot
- 1/2 Tsp. Ground Allspice
- 1/8 to 1/4 Tsp. Cayenne Pepper
- Salt and Pepper to Taste
While you should try and use a fresh pork roast, you will find it easier to cut if you place it in your freezer for approximately half an hour before you try to cut it. This is a good time to go ahead and put together the filling.
Place all of the filling ingredients in a medium saucepan and bring them to a simmer, allow to simmer covered for approximately 20 minutes or until the apples are soft. Strain this mixture through a fine sieve and set the liquid aside as you will need it later. Press the mixture into the sieve in order to remove as much of the liquid as you can using a rubber spatula.
Return the liquid to the saucepan and simmer until it is reduced to about 1/2 cup in volume, this should take about five minutes. Remove the liquid from the heat and set it aside for use as a glaze. Place the apple mixture in a blender and pulse in one second bursts for a count of fifteen pulses and set aside.
Preheat your oven to 350 degrees Fahrenheit and prepare to cut the pork roast. The cutting method you will using is called the “Butterfly Method” and involves making a cut about 1/2 inch above the bottom of the roast that goes almost all the way through the roast. Stop when there is about 1/2 inch of uncut roast. Lay the roast open and continue cutting until you have a long layer of roast that is approximately 1/2 inch thick.
Season the inside surface of the roast with salt and pepper and then cover it with a thin layer of the apple mixture you set aside. Try to leave a half inch border all the way around the roast so that the filing does not squeeze out as you roll it up. Roll the roast tightly and hold in place using butcher’s twine at one inch intervals. Season the roast with more salt and pepper and then place on a rack in a roasting pan before sliding in the oven on the middle rack.
Roast for approximately 45 to 60 minutes or until the internal temperature reaches 130 to 135 degrees Fahrenheit. Brush with the glaze you set aside earlier and let it cook for a further five minutes, remove from oven and place on a cutting board covered with a foil tent. Let the roast rest for 15 minutes before slicing and serving it with your favorite starch and vegetables.