"Vermont" Butterflied Roast Pork Loin 2 Ways

Name: "Vermont" Butterflied Roast Pork Loin 2 Ways
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For a Simple Pork Poast; 3 to 3.5 pounds pork loin, no bone; 1 teaspoon good salt and ground pepper, each; 1 cup white wine; 1 cup apple cider; about 1 cups country mustard, or your own homemade version; about 1/3 cups Grade B maple syrup; For a Brandied Fruit Pork Roast; 3 to 3.5 pounds butterflied pork loin; All of the ingredients above, EXCEPT the maple syrup, plus:; 1 or 2 large brandied peaches, and their syrup, about 1 cup (you can also substitute about 4 brandied apricots

Servings: persons

For a Simple Pork Poast
3 to 3.5 pounds pork loin, no bone
1 teaspoon good salt and ground pepper, each
1 cup white wine
1 cup apple cider
about 1 cups country mustard, or your own homemade version
about 1/3 cups Grade B maple syrup
For a Brandied Fruit Pork Roast
3 to 3.5 pounds butterflied pork loin
All of the ingredients above, EXCEPT the maple syrup, plus:
1 or 2 large brandied peaches, and their syrup, about 1 cup (you can also substitute about 4 brandied apricots

1
Note: For a stuffed roast, butterfly the pork loin, sprinkle liberally with salt and pepper, spread about 2 TBS. of country mustard on the butterflied loin, and lay the flattened brandied fruit on the butterflied pork. Roll up and tie.
2
Preheat oven to 375 degrees. Place the pork loin in a small roasting pan. Salt and pepper liberally, and then pour the wine and apple cider into the pan. Mix the remaining country mustard with the brandied fruit nectar, or a combination of nectar and maple syrup. Then, use a spatula to spread the slightly thinned mustard all over the top and sides of the loin. ( As a safety precaution, do not repeatedly stick the spatula into the mustard jar after it has made contact with the loin. Instead, pour the mustard into a small mixing bowl.) Then, place the prepared loin in the middle of your oven.
3
After about 20 minutes, when you see that the mustard has crusted, spoon the pan liquid over the pork loin. Repeat this step occasionally. If you need to add more liquid to the pan, do so. The goal is to have a reduced sauce to serve with the pork loin.
4
It should take between 80 and 90 minutes for the roast to reach an internal temperature of 160 degrees. Use a meat thermometer to check for doneness, according to your preference. Take the roast out of the oven, cover with foil, and let rest for about 10-15 minutes. Slice the meat and pour a little sauce over each serving.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: For a Simple Pork Poast, 3 to 3.5 pounds pork loin, no bone, 1 teaspoon good salt and ground pepper, each, 1 cup white wine, and more.

Yes, "Vermont" Butterflied Roast Pork Loin 2 Ways falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!