Ingredients
- 1/2 cup raisins
- 1/4 cup bourbon or apple juice
- 1 1/2 teaspoons dried thyme
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 1/2 cups diced peeled Granny Smith apple
- 1/4 teaspoon grated orange rind
- 1 (2-pound) boneless pork loin roast
- Cooking spray
- Maple-Mustard Sauce
- Maple-Mustard Sauce
Nutrition Information
- calories 253
- fat 6.6 g
- satfat 2.2 g
- protein 25.5 g
- carbohydrate 22.1 g
- cholesterol 74 mg
- iron 1.9 mg
- sodium 532 mg
- caloriesfromfat 23 %
- fiber 1.9 g
- calcium 50 mg
How to Make It
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Combine raisins and bourbon in a small microwave-safe bowl. Microwave at HIGH 45 seconds or until hot. Remove from microwave; cover and let stand 20 minutes.
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Combine thyme and next 3 ingredients in a small bowl, stirring well.
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Melt butter in a large nonstick skillet. Add onion and celery; sauté 5 minutes. Stir in apple and half of spice mixture. Sauté 3 minutes or until apple is crisp-tender. Stir in orange rind and raisins with liquid; cook 30 seconds. Set aside.
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Trim fat from pork. Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butter-flied portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to 1/2-inch thickness using a meat mallet or rolling pin.
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Preheat oven to 325°.
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Spread apple mixture over pork to within 1/2 inch of edges. Roll up pork, jelly roll fashion, starting with long side. Secure pork at 2-inch intervals with twine.
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Rub pork with remaining spice mixture. Place on a broiler pan coated with cooking spray. Bake at 325° for 1 hour and 10 minutes or until a thermometer registers 160° (slightly pink). Let stand 10 minutes before slicing. Serve with Maple-Mustard Sauce.
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