3 cups California raisins
4 lb pork loin, boneless, trimmed
5 tbsp olive oil
1 ½ cup onions, thinly sliced
½ cup sun-dried tomatoes with Italian herbs, drained and chopped
1 tbsp jalapeno chilies, diced
2 tbsp fresh rosemary, chopped
1 tbsp balsamic vinegar
¼ cup white wine
salt and pepper, to taste
⅓ cup Dijon mustard
2 cloves garlic , large, minced
Blend 2 cups of the raisins in a food processor or blender until smooth.
Position the pork loin away from you with the long end facing 12 o’clock. Using a long slicing knife, make a ¾-inch deep cut along the right edge for the entire length of the roast.
Roll the roast to the left.
Then, starting inside that cut, hold the knife at an angle and cut another ¾-inch-deep cut along the previous cut.
Keep turning roast, repeating these ¾-inch-deep cuts until you have one large square sheet of pork.
In heavy-bottomed sauté pan, sauté onions in two tablespoons of olive oil until caramelized and tender.
Add remaining ingredients and simmer on low for 15 to 20 minutes until flavors blend.
Mix Dijon mustard, minced garlic cloves, and 2 to 3 tablespoons of olive oil.
Set aside.
Preheat oven to 325 degrees F.
Season pork on both sides with salt and pepper.
Spread filling evenly over flattened loin to ¾ inch around all edges.
Roll the loin jelly-roll style and tie with string.
Spread rub on outside of rolled loin.
Bake for 45 to 60 minutes, basting occasionally, to internal temperature of at least 140 degrees F for medium-rare or 150 degrees F for juicy medium-well.
Let rest for 10 to 15 minutes before slicing.
Slice and serve.
Sugar: 3g
:
Calcium: 40mg
Calories: 395kcal
Carbohydrates: 34g
Cholesterol: 95mg
Fat: 13g
Fiber: 4g
Iron: 3mg
Potassium: 1083mg
Protein: 36g
Saturated Fat: 3g
Sodium: 176mg
Vitamin A: 130IU
Vitamin C: 7mg
