Tangine Pork Braciola

ingredients

• 2 – 2 ½ lb pork loin roast
• 3/4 cup Stonewall Kitchen Tangerine Marmalade
• 4 tablespoons Stonewall Kitchen Roasted Garlic Mustard
• 4 tablespoons fresh sage, chiffonade
• 1/2 cup dried cherries, chopped
• 1 teaspoon Stonewall Kitchen Maine Sea Salt
• 1 teaspoon Stonewall Kitchen Mixed Peppercorns

directions

1. Rinse pork loin and pat dry, slice pork in half lengthwise, slicing to outside edge but not all the way through. Open slice pork loin so halves are resting side by side.
2. Using a meat tenderizer, pound meat to 1 inch thickness across
3. Combine marmalade, mustard, salt and pepper in a bowl
4. Spread a layer of marmalade mixture (about 4 tbsp.) onto prepared pork loin with a pastry brush
5. Sprinkle over the marmalade layer, the crumbled goat cheese followed by the sage and finally the cherries
6. Beginning with one long side, roll the pork jelly-roll style, tie securely with heavy string at 2 inch intervals or use bamboo skewers to secure the roll and place the roast in a heavy baking dish.
7. Brush the outside of the pork with the marmalade mixture, reserving 1/3 cup of the mixture
8. Refrigerate at least 2 hours, up to overnight to allow the flavors to marry, remove from refrigerator 30 minutes before baking, place an aluminum foil tent over the roast
9. Bake at 325 degrees F for 1 1/2 hours, cooking to an internal temperature of 155 degrees F, remove the foil for the last 30 minutes of baking and baste with remaining marmalade mixture every 10 minutes
10. Remove from oven and let stand 5 – 10 minutes, remove string or bamboo skewers and slice pork into 1 inch thick rounds, spoon pan drippings over the meat
11. Garnish with fresh sage leaves and tangerine slices

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Tangerine Marmalade Item: 101300 $7.95

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Roasted Garlic Mustard Item: 120801 $6.50

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Maine Sea Salt Item: 551920 $10.95