Pork loin is typically a lean cut of meat with very little marbling and therefore can become dry when cooked. By brining the pork, butterflying it, stuffing it with onions, garlic, and apples, rolling it up, and cooking it on a rotisserie, the result is a juicy flavorful roast. In addition, basting the roast toward the end adds even more delicious flavor. Here’s how it’s done:
Start with a 3 lb. pork loin roast. Cut the roast to open it up like a book.
Pound the roast between plastic wrap until it is an even 1/2 inch thick all around. Mix together the brine: 1 qt. water, 1/4 cup sea salt, and 1/4 cup packed brown sugar. Place the pork in a large sealable bag, mix the brine and pour it in the bag, seal it, and let it sit in the refrigerator for 3-8 hours.
When pork is done brining, remove from the bag and discard the brine. Pat the pork dry with paper towels and set aside. Sauté the onions, garlic, and apples in a nonstick pan in til tender. Start with the onions and when tender (3-5 minutes), add the apples, and then the garlic because the apples and garlic do not take as long to cook. Season with salt and pepper and cook until fragrant and tender. Allow cooling enough to handle.
When onions, apple, and garlic are tender, lay the pork roast fat side down, with sort end toward you on a piece of aluminum foil. Sprinkle the roast with black pepper and spread the onion mixture onto the open roast, roll it up, and secure with cooking string at 2-inch intervals. If needed, tie a string lengthwise as well to hold in the filling. Sprinkle the outside of the roast with black pepper. Since there was salt in the brine it is not necessary to salt the outside.
Place the roast on the rotisserie attachment and roast for 20 min. per pound or until meat thermometer reaches an internal temperature of 160 degrees. Note * If you do not have a rotisserie, the meat can be roasted on a rack in a shallow pan at 375 degrees for 20 min. per pound or until it reaches an internal temperature of 160 degrees.
About 30 minutes before roast is done, start basting a few times with a mixture of 1/4 cup brown sugar, 2 Tbl. water, and 1 tsp. apple cider vinegar. Be sure not to overcook the roast or it will be dry.
Allow to rest for 10 minutes tented with foil before carving.
This roast is nice enough for company and I like to serve roasted pork with unsweetened applesauce. If desired a gravy can be made with the drippings in the rotisserie to serve with the roast. Enjoy and happy cooking!
Prep Time: 3-8 hours to brine and prepare the roast
Cooking Time: About 1 hr. 15 min. total
Servings: 4-6
Ingredients:
3 lb. pork loin roast butterflied and pound to 1/2 inch
2 large onions thinly sliced
2 cloves garlic minced
2 tart apples peeled and chopped
Salt & pepper to taste
Brine:
1 qt. water
1/4 cup sea salt
1/4 cup packed brown sugar
Glaze for basting:
1/4 cup packed brown sugar
2 Tbl. water
1 tsp. apple cider vinegar (Baste during last 30 min. of cooking)