Rhonda's Pork Loin Roast

Rhonda is one great cook and if you are fortunate enough to have a recipe from her kitchen, well consider yourself lucky! Her recipe was for a 5-lb roast; so I used about 1/2 the stuffing. With the leftover stuffing; I filled mushrooms to serve along side the roast.  I changed up the sauce to accompany the roast; simply because the roast I bought did not create alot of juice. Thus, the addition of the apple cider sauce I had from a cooking class at Sur la table. This recipe is my step outside my box; as I am not experienced with big cuts of meat. My hope is with the leftovers; a great soup, street tacos or whatever. Wish me luck! Pic does look delicious! Thank you to my daughter-in-law, Valerie, for the loan of the roasting rack!

Ingredients:

• 3 pound pork loin roast

Ingredients for marinade:

• 1/2 cup olive oil
• 3 tablespoon fresh lemon juice
• 2 tablespoon fresh thyme
• 2 tablespoon fresh rosemary
• 2 teaspoons fresh garlic, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Ingredients for Stuffing:

• 1/2 cup mushrooms, chopped fine
• 1/3 cup roasted pine nuts
• 1 teaspooon fresh garlic, chopped
• 1/2 cup or so fresh spinach
• 1/3 cup soft goat cheese
• 1/3 cup bacon, cooked and chopped

Ingredients for Apple Cider Sauce

• 1 1/2 cup apple cider
• 1/2 cup cider vinegar
• 1/4 cup maple syrup
• 1 tablespoon unsalted butter

Instructions for Roast:

Combine the ingredients for the stuffing on a cutting board; chopping and incorporating the ingredients all together. Butterfly the roast and place the stuffing in the center of the roast. Fold over the stuffing and secure with oven-safe string in several places. Place the marinade in a medium size zip lock. Add the pork loin; turning to coat the roast. Place in the refrigerator overnight.

Remove the marinaded roast and place on a roasting rack. Convection roast at 450-degrees for 15 minutes. Lowest rack setting on my oven.

Reduce heat to 350-degrees and continue roasting for 40 minutes or until instant read temperator reads145-degrees. Allow to rest before slicing. If I plan to reheat; undercook somewhat.

Instructions for Apple Cider Sauce:

Combine the apple cider and apple cider vinegar in a medium sauce pan. Cook until mixture is reduced by 2/3. Add maple syrup and butter. YUM!