Rôti de longe de porc roulé, mariné au beurre de pomme et au cidre

Ingrédients

• 4+/- lb. pork loin (rolled & tied)
• 6 oz. G.H.A. Apple Butter & Cider Vinaigrette
• salt & pepper (to taste)

Préparation

1. 1

   Trim and cut one nicely marbled boneless pork loin into two equal lengths.

2. 2

   Place one on top of the other with fat side on the outside.

3. 3

   Using butcher twine tie two sides together every 1 1/2 in. to form a beautiful round tight loin roast. After rolled and tied cut in half and trim ends to create two pork roasts approx 4+/- lbs. each.

4. 4

   Place in a zip lock bag , add 6 oz. G.H.A. Apple & Butter Cider Vinaigrette, seal and place in refrigerator for 72 hrs. occasionally turning and massaging in the process.

5. 5

   When marinade process is complete, remove from zip lock bag and place roast into dutch oven along with excess marinade.

6. 6

   Place dutch oven in a preheated 425F oven for 20 min. to seal in the delicious juices and flavor. When outside is browned, reduce oven temp. to 325F and cover to internal temp. of roast to 175F.

7. 7

   Remove and allow to rest for 15-20 min. before serving.