Ingredients
1pork loin,(about 3 to 4 pounds), boneless
sea salt and freshly ground pepper
½cuppanko,or homemade breadcrumbs
½cupchicken stock
1cuptart green apples,peeled, chopped
⅓cupdried cranberries
⅓cupwalnuts,chopped, toasted
¼cupshallots,minced
2tbsppure maple syrup
1tsprosemary,minced
Preparation
Preheat oven to 450 degrees F.
Place the pork loin roast fat side down on a cutting board.
Using a sharp knife, make a long cut an inch or so from the edge from the thinner long side of the roast at about a 45-degree angle, stopping a half inch from reaching the bottom of the roast.
Then angle the knife so that it is flat, parallel to the cutting board, and make slow, shallow cuts into the roast, along the same line. As you cut, you can open up the top part of the roast like a book.
With the pork roast unfolded, cover with 2 layers of plastic wrap. Pound with a meat mallet to flatten to a somewhat even thickness. Remove plastic wrap. Sprinkle the pork with salt and pepper and set aside.
Place the panko and stock in a small bowl and stir to combine. Stir in the apples, walnuts, cranberries, shallots, maple syrup, and rosemary.
Spread the filling over the surface of the pork, leaving an inch margin around all sides except for the fat layer side. Starting with the end of the roast rectangle that does not have the fat layer on the bottom, roll up the roast.
Secure with kitchen string. Tie the roast in 1 to 2-inch intervals with cotton kitchen string. At this point, you can wrap in plastic wrap and refrigerate if you are making ahead.
Spray the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 450 degrees F for 15 minutes to brown the top, then reduce the oven temperature to 325 degrees F.
Cook uncovered, for about 30 to 40 minutes, or until the pork reaches an internal temperature of 140 degrees F.
Tent the roast with foil and let it rest for 10 minutes. Remove the kitchen string and slice into ½-inch thick slices to serve.
