Stuffed Pork Loin with Apple Butter Glaze (Serves 8 to 10)
Make sure you have heavy-duty twine on hand to tie the stuffed roast.
2 Tablespoons olive oil
10 Whole garlic cloves, plus 2 tablespoons minced cloves
1 Boneless pork loin, about 4 pounds, preferably from the rib end, patted dry
Salt and ground black pepper
1 ½ Tablespoons minced fresh rosemary
4 White House Spiced Apple Rings
2/3 Cup White House Apple Butter
2 Tablespoons White House Apple Cider Vinegar
¾ Cup chicken broth
Adjust oven rack to upper-middle position and heat oven to 250 degrees.
HEAT oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
TURN pork loin, fat side down. Leaving a ½-inch border at each end, slit pork lengthwise, almost but not all the way through, to form a long pocket. Brush cavity with some of the reserved oil and sprinkle generously with salt and pepper and 1 ½ teaspoons of the rosemary. Line cavity with apple rings and garlic cloves. Tie loin together at 1 1/2-inch intervals.
MIX minced garlic and remaining rosemary with 1/3 cup apple butter and 1 tablespoon vinegar. Starting cut-side up, brush roast with some of the remaining oil, sprinkle generously with salt and pepper, and brush with apple butter mixture. Set pork loin cut-side down on a large lipped cookie sheet or jellyroll pan and repeat seasoning and glazing.
ROAST loin until a meat thermometer stuck into the roast’s center registers 125 to 130 degrees, about 1 hour to 1 hour and 15 minutes.
REMOVE roast from oven and increase temperature to 400 degrees. While oven heats, brush loin with pan drippings.
PLACE roast back in oven, continue to roast until a meat thermometer stuck into the roast’s center reads 155 to 160, about 15 minutes longer.
TRANSFER roast to cutting board; let rest for 15 to 20 minutes.
CUT pork into slices; spoon sauce over pork.
To make pan sauce: pour drippings into a small saucepan, scraping around roasting pan to loosen brown bits. Add remaining apple butter and apple cider vinegar; bring to a simmer. Spoon sauce over pork and serve. |
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