Oxmoor House JANUARY 2005
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.
Combine thyme and next 3 ingredients in a small bowl, stirring well.
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.
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.
Preheat oven to 325°.
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.
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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