Ingredients
- 4 Pounds boneless pork loin, trimmed
- Salt and pepper; to taste
Procedure
Pork
Using long slicing knife, make 3/4-inch deep cut along long edge for entire length of roast. Roll roast to the left. Then, starting inside that cut, holding knife at an angle, cut another 3/4-inch cut along previous cut. Keep turning roast, repeating these 3/4-inch cuts until you have one large square sheet of pork. Cover both sides with plastic wrap and pound with mallet until about 1/4-inck thick all over.
Filling
- 11/2 Cups thinly sliced onions
- 2 Tablespoons olive oil
- 1/2 Cup sun-dried tomatoes with Italian herbs, drained and chopped
- 1 Tablespoon jalapeno chiles, diced
- 2 Tablespoons fresh rosemary, chopped
- 1 Cup California raisin paste*
- 1 Cup California raisins
- 1 Tablespoon balsamic vinegar
- 1/4 Cup white wine
Filling
In heavy-bottomed sautépan, sauté onions in olive oil until caramelized and tender. Add remaining ingredients and simmer on low 15 to 20 minutes until flavors blend.
Rub
- 1/3 Cup Dijon mustard
- 2 large garlic cloves, minced
- 3 Tablespoons olive oil
Rub
Mix Dijon mustard, minced garlic cloves and 2 to 3 tablespoons olive oil. Set aside.
To Assemble
Preheat oven to 325°F. Remove plastic wrap and season pork on both sides with salt and pepper. Spread filling evenly over flattened loin to 3/4 inch around all edges. Roll up jelly roll style and tie with string. Spread with rub. Bake, basting with rub, occasionally, 45 to 60 minutes, to internal temperature of at least 140°F for medium, 150°F for juicy medium-well. Let rest 10 to 15 minutes before slicing. Slice and serve.
Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (2 cups natural raisins) until very finely chopped and smooth.