ook at this great picture – Dan you look awesome, but who’s that mug in the back and what IS he doing?  First person to comment gets a free t-shirt!

Pucks Pork

I’m typing this up while eating two fried eggs on a couple slices of roast beef wrapped in lettuce leaves. It’s messy but good. Yolk may or may not be on the keyboard.  Have you ever picked something up that you were confident was food you just dropped, and tossed it in your mouth only to find it was not food at all?

I’m typing this up while eating two fried eggs on a couple slices of roast beef wrapped in lettuce leaves, with a side of large fuzz ball that resembles roast beef when you’re not paying attention because you’re trying to multitask.

Anyway…This is an adaptation of a recipe Wolfgang Puck made. He rocks the kitchen. Also his name is super cool, imagine if the shortened version of your name was “wolf”. I want to be named Wolfgang. I’m not a huge pork fan but even I went back for seconds with this baby.

Pork loin roast…think mine weighed in at a hefty 4lbs
1 C Dried fruit (no sugar added) chopped. Dates, apricots, prunes, cranberries, your choice. Go crazy with it.
Rosemary (with the herbs you’ll need a couple tablespoons if you use fresh, if you use dried you’ll need much less)
1/4 cup Coconut oil give or take
Cinnamon stick
1 C apple cider vinegar
1 Onion chopped
2 tablespoons Ginger chopped
Wolf used star anise also…I didn’t have any.
Original recipe called for 1/2 cup maple syrup. I didn’t add it but you certainly could if you want.
Cooking twine

1) Preheat your oven to 350
2) Dust your pork roast all over with salt, pepper, and half of your rosemary, and sage.
3) Butterfly your roast. See note for an explanation of this.
4) Dust the inside of your pork loin with the other half of your seasonings.
5) Put your fruit of choice in your wide open pork loin and wrap it up.                                          6) Now truss that loin shut! I had to Google the proper way to do this…if you’re not an experienced “meat trusser” I suggest you do the same.
7) Heat enough coconut oil to cover the bottom of a heavy pan or Dutch oven when oil is hot but not smoking brown your pork on all sides. About 3 min per side did it for me.
Remove roast and set aside.
8) Turn the heat down a little and add your chopped onions and two more tbls coconut oil to your pan, stir to prevent burning. Add your ginger, cinnamon, star anise. Cook until onions and ginger are fragrant and soft. Add your vinegar and deglaze the pan. Simmer until liquid is reduced by half.                                                                                                                                                9) Put your roast in whatever you’re roasting it in and spoon your onion liquid mixture over it. Cook until internal temp is 150. Then Let it rest covered for ten minutes…the temp should climb another 10 degrees during this time bringing it to a perfect 160. For my 4lb roast it took 1hour 15min to reach 150. Don’t be hasty now, let your roast rest 10min before you cut it….it’s been through a lot….plus you want it to reach 160 for safe consumption and you want the meat to stay moist. Ugh. I hate that word “moist”.

Slice it up, pour the heavenly juices from the pan over it and chow down.
1. Stop imagining your roast doing butterfly pull-ups. That’s not what this means.

2. Begin at one end of the roast. About an inch from the cutting board, cut a horizontal incision, about an inch deep. As you cut from one end of the loin to the other, pull back the meat. Roll meat back as you go…cutting a little at a time until your roast is open but not cut completely in two.