Description
A recipe for Rolled Pork Loin With California Raisins and Herbs

Ingredients

• 4 pounds boneless pork loin, trimmed
  
• Salt and pepper, to taste
  
• Filling
  
• 1 1/2 cups onions, thinly sliced
  
• 2 tablespoons olive oil
  
• 1/2 cup sun-dried tomatoes with
  
• Italian herbs, chopped, drained
  
• 1 tablespoon jalapeno chilies, diced
  
• 1 or 2 tablespoons fresh rosemary, chopped
  
• 1 cup California raisin paste
  
• (blend 2 cups raisins in food processor or blender until
  
• finely chopped/smooth)
  
• 1 cup California raisins
  
• 1 tablespoon balsamic vinegar
  
• 4 tablespoons white wine
  
• Rub
  
• 1/3 cup Dijon mustard
  
• 2 large garlic cloves, minced
  
• 2 to 3 tablespoons olive oil

Preparation
To prepare pork for stuffing: Using long slicing knife, with pork loin facing away (lengthwise at 12 o'clock), make 3/4- inch-deep cut along right edge for entire length of roast. 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.

Filling: In heavy-bottomed sauté pan, sauté onions in olive oil until caramelized and tender. Add remaining ingredients and simmer on low 15 to 20 minutes until flavors blend.

Rub: Mix Dijon mustard, minced garlic cloves and 2 to 3 tablespoons olive oil. Set aside.

Assemble/serve: Preheat oven to 325°F. 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 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.

Nutrition
no information available

Serves
Serves 6

Variations
no information available