BRINE & PORK
1/4 cup organic coconut sugar
1/4 cup kosher salt
1 tablespoon ground cumin
2 cups boiling water
12 ice cubes
1 3-pound pork loin, trimmed
STUFFING
2 tablespoons extra-virgin olive oil
1/2 cup Salsa
1 small sweet potato, peeled and finely diced
1 medium apple, finely diced
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1 drop Black Pepper Essential Oil
1/8 teaspoon chile powder
RUB
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 drops Cilantro Essential Oil
1 drop Black Pepper Essential Oil
1/2 teaspoon chile powder
To prepare brine: Place sugar, salt and cumin in a heatproof bowl. Pour in boiling water and stir to dissolve. Stir in ice cubes until melted.
To butterfly & brine pork: Place pork loin on a cutting board. Holding the knife blade flat so it’s parallel to the board, make a lengthwise cut into the side of the roast 1/3 of the way down from the toop, stopping short of the opposite edge so that the flap remains attached. Rotate the tenderloin 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, 1/3 of the way up from the bottom, taking care not to cut all the way through. Open up the two cuts so you have a large rectangle of meat. Cover with plastic wrap and pound to an even thickness of about 1/2 - 3/4 inch. Place in a resealable gallon plastic bag and pour in the brine; turn to coat. Place in a dish and refrigerate for 2 -4 hours.
To prepare stuffing: About 1 hour before you stuff the pork, heat 2 tablespoons oil in a large skillet over medium heat. Add salsa, sweet potato, apple, garlic, cumin, salt, Black Pepper Oil, and chile powder and cook, stirring until the potato is just tender, 12 to 15 minutes. (Add water by the tablespoon to prevent sticking, as needed.) Remove from the heat and let cool for about 15 minutes. Spoon the stuffing mixture over the pork, leaving a 1-inch border all around. Roll up from long side to long side and secure in several spots with kitchen string.
To rub & roast pork: Line a large baking pan with foil and coat with cooking spray. Remove the pork from the brine and thoroughly pat dry. Combine oil, garlic, Cilantro Oil, Black Pepper oil, and chile powder in a small bowl. Mix thoroughly, then rub the mixture all over the pork. Transfer to the prepared pan seam-side down and let stand at room temperature while the oven preheats, 15 to 20 minutes.
Preheat oven to 375°F.
Roast the stuffed pork until an instant-read thermometer inserted into the meat (not the stuffing) registers 145°F, 45 minutes to 1 hour. Let rest on a cutting board for 15 minutes. Remove the string and slice the pork into thick rounds.
Make Ahead Tip: Butterfly and brine pork (Steps 1-2) up to 4 hours ahead. Stuff the pork (Steps 3-4), cover and refrigerate for up to 1 day. Let sit at room temperature for 30 minutes before roasting.
1/4 cup organic coconut sugar
1/4 cup kosher salt
1 tablespoon ground cumin
2 cups boiling water
12 ice cubes
1 3-pound pork loin, trimmed
STUFFING
2 tablespoons extra-virgin olive oil
1/2 cup Salsa
1 small sweet potato, peeled and finely diced
1 medium apple, finely diced
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1 drop Black Pepper Essential Oil
1/8 teaspoon chile powder
RUB
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 drops Cilantro Essential Oil
1 drop Black Pepper Essential Oil
1/2 teaspoon chile powder
To prepare brine: Place sugar, salt and cumin in a heatproof bowl. Pour in boiling water and stir to dissolve. Stir in ice cubes until melted.
To butterfly & brine pork: Place pork loin on a cutting board. Holding the knife blade flat so it’s parallel to the board, make a lengthwise cut into the side of the roast 1/3 of the way down from the toop, stopping short of the opposite edge so that the flap remains attached. Rotate the tenderloin 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, 1/3 of the way up from the bottom, taking care not to cut all the way through. Open up the two cuts so you have a large rectangle of meat. Cover with plastic wrap and pound to an even thickness of about 1/2 - 3/4 inch. Place in a resealable gallon plastic bag and pour in the brine; turn to coat. Place in a dish and refrigerate for 2 -4 hours.
To prepare stuffing: About 1 hour before you stuff the pork, heat 2 tablespoons oil in a large skillet over medium heat. Add salsa, sweet potato, apple, garlic, cumin, salt, Black Pepper Oil, and chile powder and cook, stirring until the potato is just tender, 12 to 15 minutes. (Add water by the tablespoon to prevent sticking, as needed.) Remove from the heat and let cool for about 15 minutes. Spoon the stuffing mixture over the pork, leaving a 1-inch border all around. Roll up from long side to long side and secure in several spots with kitchen string.
To rub & roast pork: Line a large baking pan with foil and coat with cooking spray. Remove the pork from the brine and thoroughly pat dry. Combine oil, garlic, Cilantro Oil, Black Pepper oil, and chile powder in a small bowl. Mix thoroughly, then rub the mixture all over the pork. Transfer to the prepared pan seam-side down and let stand at room temperature while the oven preheats, 15 to 20 minutes.
Preheat oven to 375°F.
Roast the stuffed pork until an instant-read thermometer inserted into the meat (not the stuffing) registers 145°F, 45 minutes to 1 hour. Let rest on a cutting board for 15 minutes. Remove the string and slice the pork into thick rounds.
Make Ahead Tip: Butterfly and brine pork (Steps 1-2) up to 4 hours ahead. Stuff the pork (Steps 3-4), cover and refrigerate for up to 1 day. Let sit at room temperature for 30 minutes before roasting.
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