Heat oven to 350. Open pork flat ( use a mwat mallet to pound to same thickness throughout),and rub with salt and pepper, rub in thyme, cinnamon and sage.. Combine scallions, fruit, bread crumbs and 1/4 wine or chicken broth). spread over pork. Roll and tie to secure.
Rub oil and a little thyme, salt and pepper on outside of roast.Sear pork in large fry pan(use a little bit of broth to deglaze pan, and then place on rack set in roasting pan ( including deglazed juices) to roasting pan.
Roast for about 1 1/2 hours ( internal temp 160).Bring , panjuices and broth to boil, cooking down to glaze. Brush roast with glaze and continue to roast until done. Thermometer should read 160. Let roast cool for 10 minutes then slice and remaining glaze for presentation.
***** see notes
Make sure to let roast rest before cutting! Use a well sharpened knife to cut. Roast slices will look like pinwheel. Instead of just using glaze, I have made a pork gravy using bits off bottom
Of roasting pan and made mashed potatoes and asparagus.
Each time I've made this, family and friends love it!
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 177 (35%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 145.1mg||45 %|
|Sodium 187.1mg||6 %|
|Potassium 1017.1mg||27 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 27g|
|Protein 50g||71 %|
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Calories per serving: 502
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