Rolled Pork Loin with California Raisins and Herbs
- 2 C. California raisins
- 4 lb. boneless pork loin, trimmed
- 2 Tbs. olive oil
- 1 1/2 C. thinly sliced onions
- 1/2 C. sun-dried tomatoes with Italian herbs, drained and chopped
- 1 Tbs. jalapeno chilies, diced
- 2 Tbs. fresh rosemary, chopped
- 1 C. California raisins
- 1 Tbs. balsamic vinegar
- 1/4 C. white wine
- Salt and pepper, to taste
- 1/3 C. Dijon mustard
- 2 large cloves garlic, minced
- 3 Tbs. olive oil
Blend 2 C. raisins in food processor or blender until smooth. Using long slicing knife, with pork loin facing away lengthwise at 12 o'clock, make 3/4-inch deep cut along right edge for the entire length of roast. Roll the roast to the left. Then, starting inside that cut, holding knife at an angle, cut another 3/4-inch-deep cut along previous cut. Keep turning roast, repeating these 3/4-inch-deep cuts until you have one large square sheet of pork. In heavy-bottomed sauté pan, sauté onions in olive oil until caramelized and tender. Add remaining ingredients and simmer on low 15-20 minutes until flavors blend.
Mix Dijon mustard, minced garlic cloves and 2-3 Tbs. olive oil. Set aside. Preheat oven to 325 degrees. Season pork on both sides with salt and pepper. Spread filling evenly over flattened loin to 3/4 inch around all edges. Roll loin jelly roll style and tie with string. Spread rub on outside of rolled loin.
Bake, basting occasionally, 45-60 minutes, to internal temperature of at least 140 degrees for medium, 150 degrees for juicy medium-well. Let rest 10-15 minutes before slicing. Slice and serve.
Yield: 12 servings