Earlier this week I posted a recipe for Cranberry Orange Pound Cake with Pecans. I had some leftover cranberries and Alex mentioned that we hadn’t had pork in awhile. This is the end result! I think all of the flavors blend into a beautiful, fall-inspired roast. I served it with a baked sweet potato – delicious!
Pork Loin Roast with Apples and Cranberries
- a 2-2 1/2 pound pork loin roast, butterflied (see instructions below)
- 1/2 sweet yellow onion, sliced
- 1 medium apple, large dice (I left the peel on)
- 1 cup cranberries
- 1 Tablespoon fresh thyme or 1 teaspoon dried thyme
- 2 Tablespoons ghee or raw milk butter
- Sea salt
- Freshly ground pepper
What to do:
Pre-heat the oven to 400 degrees.
Melt one Tablespoon of ghee in a large skillet. Over medium-low heat, saute the onion until it is lightly caramelized. Add the apple and cranberries to the skillet. Saute until the cranberries start to pop and release their juice. Add in the thyme and season with salt and pepper. Remove the skillet from the heat.
With the butterflied pork roast laying flat on a cutting board, cut 3-4 pieces of kitchen twine to be a few inches longer then the roast. Slide the twine under the roast and evenly space them from edge to edge. Season the face up side of the roast with salt and pepper. Spread the apple/cranberry mixture evenly over the roast. Starting with one short edge, roll up the meat, tucking in any pieces of filling that fall out. Once completely rolled, tightly tie the twine to hold the roast together. An extra set of hands is recommended for this task if you can grab someone! Season the outside of the roast with salt and pepper.
Melt another Tablespoon of ghee in the skillet. Brown the pork roast on all sides, 3-4 minutes per side. Place the roast in baking dish and place in the oven. Our roast was ready in about 20 minutes. I recommend a meat thermometer to check your roast for desired degree of doneness!
Yield 4-6 servings.