Apricot Stuffed, Pork Loin Roast
Apricot Stuffed, Pork Loin Roast
By Cap'n RonPrep time: Cook time: Total time: Yield: 6 - 8 servings
- 5 Pounds, Pork Loin Roast
- 1/2 Pound, Genoa Salami
- 3 Tablespoons, Butt Kickin' Blacken, Jamaican Jerk, to taste
- 40 Large, Dried Apricots, as needed
- Butcher's Twine
- 1/4 Cup, Butt Kickin' Blacken, Jamaican Jerk
- 2 Tablespoons, Coarse Kosher Salt
1. Begin by Butterflying the Pork Loin. I used my carving knife, because it's razor sharp, long, and has a straight blade. This made Butterflying the Pork Loin much easier than using a fillet knife or a chef's knife.
I began on the top, cutting the meat 1/2" thick, then continued cutting as I rolled it around.
2. Lay out the butterflied meat on a large table, then place a layer of the Genoa Salami on it. Dust it liberally with the Blacken and add a double row of dried apricots.
Roll about a 1/ turn, and place another double row of apricots in a way that they would be directly opposite the first row. Optionally, you could roll a little more and add another double row of apricots.
3. Ron's Note:
When working with Butcher's Twine, placing it in a bowl will keep it in place, and keep the spool from rolling all over your countertop, or falling on the floor.
4. Cut enough strings to tie on the roast every 1 1/2 or so. To tie, begin in the middle and work towards both sides. When you're finished, place th roast, fat side up, on a rack in a pan. Pour some of the blacken, then the Kosher salt on top, and rub it in real well.
5. To Cook:
Preheat the oven to 500 degrees, and place the roast in. Let it cook for 15 - 20 minutes, and turn the temperature down to 300 degrees.
Cook the roast until an Instant Read meat thermometer reads 135 - 140 degrees in the center of the roast. The internal temperature will rise to 140 - 145 degrees while the meat is resting. Total Cooking Time is about 1 1/2 hours.
6. Place the meat on a rimmed platter, and cover with aluminum foil. Let it rest at least 15 minutes for the juices to redistribute within the meat.
The high cooking temperature of the oven draws any moisture in the meat to the outside. Letting it rest for the 15 - 20 minutes will give the juices time to travel back to the center of the meat.
I like slicing a Pork Roast into 1/2 thick slices. And try to use a long, sharp knife, so you can cut it in one pass of the knife. If you use a short knife, and have to saw the cut, you'll end up with a funny looking slice of pork that will show all of those small cuts you made.
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I began on the top, cutting the meat 1/2" thick, then continued cutting as I rolled it around.
2. Lay out the butterflied meat on a large table, then place a layer of the Genoa Salami on it. Dust it liberally with the Blacken and add a double row of dried apricots.
Roll about a 1/ turn, and place another double row of apricots in a way that they would be directly opposite the first row. Optionally, you could roll a little more and add another double row of apricots.
3. Ron's Note:
When working with Butcher's Twine, placing it in a bowl will keep it in place, and keep the spool from rolling all over your countertop, or falling on the floor.
4. Cut enough strings to tie on the roast every 1 1/2 or so. To tie, begin in the middle and work towards both sides. When you're finished, place th roast, fat side up, on a rack in a pan. Pour some of the blacken, then the Kosher salt on top, and rub it in real well.
5. To Cook:
Preheat the oven to 500 degrees, and place the roast in. Let it cook for 15 - 20 minutes, and turn the temperature down to 300 degrees.
Cook the roast until an Instant Read meat thermometer reads 135 - 140 degrees in the center of the roast. The internal temperature will rise to 140 - 145 degrees while the meat is resting. Total Cooking Time is about 1 1/2 hours.
6. Place the meat on a rimmed platter, and cover with aluminum foil. Let it rest at least 15 minutes for the juices to redistribute within the meat.
The high cooking temperature of the oven draws any moisture in the meat to the outside. Letting it rest for the 15 - 20 minutes will give the juices time to travel back to the center of the meat.
I like slicing a Pork Roast into 1/2 thick slices. And try to use a long, sharp knife, so you can cut it in one pass of the knife. If you use a short knife, and have to saw the cut, you'll end up with a funny looking slice of pork that will show all of those small cuts you made.