The warm smells of roasting pork, apple, cinnamon, ginger and oranges waft through the house in this special dish, bringing with them the scents of autumn and the promise of good company and celebrations to come. While easy to make, this dish is incredibly impressive and sure to please your guests.
2-4 lb boneless pork loin, butterflied (see note in recipe) to a 1/2 inch depth.
1 recipe Gingerbread People (made without decorating!), crushed OR 3 c breadcrumbs, made with gf bread (use one of our recipes or commercial bread) plus 1 tsp ginger and cinnamon, and 1/4 tsp cloves
2-3 apples, peeled, cored, and diced, about 1 c, chop coarsely
1/2 c celery, minced
1/2 c onion, minced
1/2-1 c butter or margarine, suet, or lard
1 small jar (about 8-10oz) marmalade (we used homemade, but you may use commercial)
Preheat oven to 425 degrees.
Butterfly your pork loin, if it is not already done – to do so, turn your pork loin so that the short end faces you. Take a very sharp knife and make a slight cut about 1/2 inch above the bottom edge of the roast furthest from you and gently, making small slices, extend this cut until it reaches the end closest to you. Working inward, continue to slice, always leaving a 1/2 inch thickness under the knife and gently ‘rolling’ back the loin as you filet it. As you do this, the loin should “roll out” until you have a ‘sheet’ of loin about 1/2 inch thick.
In a bowl combine gingerbread (or bread crumbs and spices), chopped apples, celery, and onion, and enough butter or other fat to make a chunky paste. Evenly smear the paste over the butterflied pork loin.
Roll the pork loin firmly from one long side to the other, until you have a roll that resembles a pinwheel spiral. tie securely with twine, dental floss, or other string, and place in roasting pan.
Brush with half of marmalade and cook in a preheated oven for about 30 minutes. Remove from oven and rest, covered, for 10 minutes, to finish cooking.
Heat remaining marmalade in a small saucepan. Brush roast with warm marmalade, if you wish, just before slicing and serving.