INSTRUCTIONS
1
Preheat oven to 350°F. First, butterfly the pork roast. To do so, place roast fat-side up with short end toward you on a sheet pan. Next, position knife 3/4” from bottom of roast and cut 1” at a time while unrolling pork loin as you go. Try to keep your knife parallel to cutting board in order to achieve even thickness. Set aside.
2
In a large sauté pan, cook bacon. Drain all but 1 tablespoon fat. Add apples and onion to pan and cook until softened, 4 to 5 minutes. Add garlic and herbs and cook briefly until fragrant. Season with salt and pepper. Set aside.
3
Spread about half of the mustard in a thin layer over the butterflied pork, seasoning with salt and pepper to taste. Top evenly with bacon-apple mixture. Roll up pork loin and tightly secure in three intervals with kitchen twine.
4
Spread remaining mustard on top of roast, seasoning again
with additional salt and pepper. Place in a roasting pan on
a rack with fresh rosemary sprigs and bake until internal
temperature registers 145°F, about 60 to 75 minutes. Pull out
of oven and let rest for at least 15 minutes, basting with the
pan juices. Untie and slice to serve.
Reviews
Overall, not too difficult to prepare. Next time, I will cut the onions to 1/4 cup, reduce the garlic, and rethink the herbs. Bacon seemed superfluous (js)
- Anne
The head butcher at DLM in Oakwood beautifully butterflied the pork for us. The recipe is fun to make, giving my wife and I an enjoyable experience of cooking together. Delicious dish! Thanks DLM!
- Larry Welborn
