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Prep 30 mins
Cook 1 hr
Have your butcher butterfly the roast. Got this from "Better Homes and Gardens 2002 Annual Recipes" collection.
- 4 1⁄2-5 lbs boneless center cut pork loin roast (single loin)
- 1 cup roasted garlic and sweet onion jam (Roasted Garlic and Sweet Onion Jam)
- 3⁄4 cup dried cranberries
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 3⁄4 cup dry white wine or 3⁄4 cup apple juice
- 1 -1 1⁄2 cup chicken broth
- 3 tablespoons all-purpose flour
- Preheat the oven to 325°F
- To butterfly the roast, turn the roast fat side down. Make a single lengthwise cut down the center of the loin, cutting to within 1/2 inch of the other side. Spread open like a book. Place knife in the "V" of the first cut. Make another cut-knife should be parallel to the table-to the right of the "V" to within 1/2 inch of the end (do not cut all the way thru the roast). Repeat the parallel cut to the left of the "V". Spread open the sections. Cover with plastic wrap. Working from center to edges, pound with flat side of meat mallet to 3/4 to 1 inch thickness. Remove plastic wrap.
- Sprinkle meat with salt and pepper; spread 2/3 cup Roasted Garlic and Sweet Onion Jam.
- Sprinkle cranberries onto jam.
- Starting at a long side, roll meat up.
- Tie snugly at 3 inch intervals with 100% cotton string.
- Place the rolled pork loin roast on a rack in a shallow roasting pan.
- Sprinkle with garlic salt and pepper.
- Insert a meat thermometer into center of roast (the thickest part).
- Roast, uncovered, for 1 1/4 to 1 1/2 hours or until thermometer registers 155 degrees F, spreading with the remaining jam the last 15 minutes of roasting.
- Remove the roast from the pan.
- Cover with foil; let stand for 15 minutes before carving.
- Meanwhile, for gravy, carefully pour wine into roasting pan, stirring to scrape up browned bits from bottom of pan.
- Strain and measure pan juices.
- Add chicken broth, if necessary, to equal 1 1/2 cups total.
- In a saucepan stir 3/4 cup chicken broth into flour until smooth; stir in the wine mixture.
- Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
- To carve, cut string. Using a carving knife, cut roast into 1 inch thick slices.
- Serve with gravy.
I only had a 2 lb. loin but made as written, except I couldn't roll mine so just folded in half and tied. Loved this one with the sauce. Used apple cider and gave it a wonderful flavor. We will make this one many times again. Served with scalloped potatoes.
I clipped this out of Better Homes and Gardens in 2002 and have enjoyed it ever since. I am glad it is posted here but I am surprised that no one has reviewed it. I really love the full spectrum of flavors, sour, tart, sweet, savory. It looks so attractive after you slice it and serve it on a pretty platter. I made this for a small dinner party I had tonight and it was a big hit. There were even a few finicky eaters and they like it as well. Don't be afraid of butterflying the meat, it really is easy. Even if it isn't perfect, you just roll it all up anyway and any imperfections are hidden.