2 Honey crisp apples (cut into 1-2-inch pieces)
6 carrots (if desired, optional)
6 new potatoes (cut into 1-inch pieces, if desired)olive oil salt freshly ground pepper
1 boneless pork loin (2-2 1/2 pounds)
1 Honeycrisp apple (finely diced)
1 teaspoon fresh rosemary (chopped)
1 teaspoon fennel seed (crushed)
2 tablespoons brown sugar
1/3 cup bourbon
1/3 cup honey
1/3 cup brown sugar
2 tablespoons soy sauce
1 tablespoon dijon (or to taste)
- Preheat the oven to 350°F. Place the apple pieces in an oven-proof casserole dish. Add the carrots and new potatoes (if using), toss with a bit of oil and season generously with salt and freshly ground pepper. Set aside.
- Butterfly the tenderloin. Lay the tenderloin down on the cutting board and make a cut down the length of the tenderloin with your knife parallel to the cutting board; do not cut all the way through. Open the loin like a book (or think of it like unrolling a carpet). Continue to cut through the thicker part of the roast, keeping 1/2 an inch from the bottom of the meat, cutting and unrolling to lay flat. If uneven, use a meat pounder to pound to an even thickness.
- Sprinkle the loin with the rosemary, fennel and apple. Season with salt and freshly ground pepper. Tightly roll and tie with twine at 1-2-inch intervals until the entire tenderloin is tied up.
- Season the outside of the loin with salt and freshly ground pepper. Rub with brown sugar. Place in the roasting pan on top of the vegetables (if using).
- Roast the loin for 45-60 minutes, or until the internal temperature is 135°F.
- While the loin is roasting, make the glaze by combining the bourbon, soy sauce, honey, brown sugar and dijon in a small pot. Mix well and bring to a simmer, stirring, over medium heat until thick and syrupy, set aside.
- When the internal temperature of the loin reaches 135°F, brush with the glaze and let roast for 5 more minutes. Remove from the oven, tent with foil and let the pork rest for 10-15 minutes before slicing. The internal temperature should reach 140°F after resting.
- Remove the twine, slice the pork into 1/2 inch rounds and serve with the remaining glaze and vegetables.