Rolled Pork Loin with Raisins
Recipe courtesy of California Raisin Marketing Board.
4 pounds boneless pork loin, trimmed
Salt and ground black pepper, to taste
1 1/2 cups thinly sliced onions
2 tablespoons olive oil
1/2 cup sun-dried tomatoes with Italian herbs, drained and chopped
1 tablespoon jalapeño chilies, diced
1 or 2 tablespoons fresh rosemary, chopped
1 cup California raisin paste (blend 2 cups raisins in food processor or blender until smooth)
1 cup California raisins
1 tablespoon balsamic vinegar
1/4 cup white wine
1/3 cup Dijon mustard
2 large garlic cloves, minced
2 to 3 tablespoons olive oil
- Ask the butcher to cut the pork loin in one large square "sheet" ready to stuff or using long slicing knife, with pork loin facing away lengthwise at 12 o'clock, make 3/4-inch deep cut along right edge for the entire length of roast. Roll the roast to the left. Then, starting inside that cut, holding knife at an angle, cut another 3/4-inch deep cut along previous cut. Keep turning roast, repeating these 3/4-inch deep cuts until you have one large square "sheet" of pork.
- For Filling: In heavy-bottomed sauté pan, sauté onions in olive oil until caramelized and tender. Add remaining ingredients and simmer on low 15 to 20 minutes until flavors blend.
- For Rub: Mix Dijon mustard, minced garlic cloves and 2 to 3 tablespoon olive oil. Set aside.
- To Assemble and Roast: Preheat oven to 325°F (160°C).
- Season pork on both sides with salt and pepper.
- Spread filling evenly over flattened loin to 3/4-inch around all edges. Roll loin jelly roll-style and tie with string. Spread rub on outside of rolled loin.
- Bake, basting occasionally, 45 to 60 minutes, to an internal temperature of at least 140°F (60°C) for medium, 150°F (68.3°C) for juicy medium-well.
- Let rest 10 to 15 minutes before slicing. Slice and serve.
Makes 6 servings.
Recipe and photograph courtesy of California Raisin Marketing Board.