Have you ever made a pork loin? My mother used to make them occasionally (usually from a package swimming in “lemon pepper” marinade) but they always came out dry. Pork loin is a cheaper cut (unlike it’s pork tenderloin counterpart) and very lean, and when you pair that with the fact that many people tend to overcook pork, it’s a recipe for disaster. Using a probe thermometer is really important not only to be sure the meat is fully cooked, but also that it’s not OVERcooked.
This recipe is a very easy one and got great reviews from my family. Don’t let the term “butterfly” scare you. It’s a simple procedure that allows you to open the pork up (like a butterfly’s wings) and pound it out until it’s thin. Then you can spread the jam on top (or any stuffing of choice) and roll it up. THIS tutorial is demonstrated using a pork tenderloin – but keep in mind a pork loin is what we are using in this recipe. Basically, you will slice into the pork loin lengthwise with a sharp knife, leaving about an inch-and-a-half intact. Then, open up the pork like a butterfly. Next, you will place saran wrap on top of the meat and pound it to flatten.
The roast in this picture was only 1 1/2 pounds. I would probably make two of these for my family of five and expect to have some leftovers. (UPDATE: I made another one for dinner recently and a roast between 1 1/2 – 2 lbs. fed four adults and a 4-year-old with a big appetite plus gave us leftovers.)
TO CELEBRATE THE LAUNCH OF THE PALEO AIP INSTANT POT COOKBOOK, WE ARE GIVING AWAY AN INSTANT POT!! SCROLL DOWN TO ENTER!
- 3 lb. pork loin roast (or two 1½ lb. roasts)
- 1½ to 2 cups bacon orange cherry jam, prepared ahead and refrigerated
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- Preheat oven to 450F. Combine the garlic powder, onion powder, rosemary, salt and thyme in a small bowl and set aside.
- Butterfly the pork loin by slicing into it horizontally with a sharp knife. Leave about 1½ inches intact so as not to cut all the way through.
- Open up the roast and place plastic wrap on top. Pound the roast to make it thin.
- Spread the bacon jam on top of the roast.
- Carefully roll up the roast starting at one of the long sides. Secure with toothpicks or kitchen twine.
- Rub the outside of the roast with olive oil and sprinkle all sides generously with spice mixture.
- Place roast in a parchment-lined rimmed baking sheet or glass or ceramic shallow baking dish.
- Insert a probe thermometer at an angle into the center of the roast.
- Bake at 450F for 10 minutes.
- Turn down the oven to 275F and continue to cook until the internal temperature reaches 145F.
- If the top isn't sufficiently browned, turn on the broiler for just a few minutes, watching carefully so it doesn't burn.
- Allow the meat to rest a full 10 minutes before slicing crosswise.