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1
Preheat the oven to 350u00b0F. 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.
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2
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.
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3
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.
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4
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).
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5
Roast the loin for 45-60 minutes, or until the internal temperature is 135u00b0F.
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6
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.
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7
When the internal temperature of the loin reaches 135u00b0F, 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 140u00b0F after resting.
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8
Remove the twine, slice the pork into 1/2 inch rounds and serve with the remaining glaze and vegetables.
