good morning youtube all right today i'm going to show you how to stuff a pork loin
with the most incredible stuff we're talking dried fruit a little bit of onion super good
even the dog likes it all right let's cook y'all we got a family to let's do a good feed
all right we're going to start a stuffing for our pork roast
and this is pretty adaptable this is a mixed fruit so it's like golden raisins and dried apples you
can do dried apricots you can do craisins those dried cranberries whatever you like it all works
okay so we're gonna throw that in here cooper i'm gonna throw that in here we're gonna put
over medium heat because we're just gonna bring this up to a boil and to this we're gonna add
some apple juice
and some apple cider vinegar in equal parts watch the vinegar okay
because when the vinegar comes to a boil
it's like mustard gas so be careful all right so we're just bringing that up to
a boil and we're also going to add last thing is a big handful of fresh thyme
mmm that's so good okay up to a boil that's it all right so we came up to a boil okay
we're gonna turn it off we're gonna let it sit here for a little bit now if you can see let me
get that where you can see there we go if you can see there's a lot of liquid left in there
so we're just gonna let this sit for i don't know 15 20 minutes half hour depends on how distracted
i get we're gonna let it sit there because that dried fruit will absorb that liquid and
that's exactly what we want okay so while this is happening i'm gonna get our pork loin ready
all right so our stuffing is sitting here just you know doing whatever okay it is absorbing all right
so i took our pork loin and i butterflied it okay what does that mean you can in a lot of places
have your butcher do this all right so this is what the pork loin looks like when you start out
and this one is not going to roll as pretty as i might otherwise wish because uh it's too big
this one is uh that's almost five pounds it's right at five pounds a smaller pork loin would
be easier to do because the pieces you'll see in a second the pieces would be easier to deal with all
right so this is what it looks like when it's hole okay and you cut right down the middle like this
and you leave a piece here you don't cut all the way through right and then
once you've done this cut you cut this way perpendicular so that you can open it up like that
all right and then you cut this way again so you can open it up this way and if this
were a smaller roast this would not be as thick but because i ordered it for the pickup thing
you know you specify i want a roast that's this big and it's just kind of rolling the dice whether
or not you're going to get what you specify i'm not entirely sure they ever read those special
instructions i put it on there anyway anyway that's what we've got okay so this is ready
blade's buddies are here all right our stuffing is ready this is this is not quite
is there's still some liquid left we're gonna let that go for a little bit longer and to our loin
we're just doing salt and pepper on the inside
while we're waiting on our fruit to finish doing its thing i'm actually
going to throw this in the refrigerator while i run over to the melbourne house
and see i'm actually i'm gonna take a cat to ricky that sounds like a bad joke set up i gotta go see
a kid about a cat all right so i'm gonna throw out the fridge for a few minutes i'm gonna let this
finish doing its thing and i'll be back all right here we go there's still a little bit of liquid
but not a whole lot that's really cooled down too all right so the first thing we're going to do
is preheat our oven we're going to go to 425 one two three four five all right now while that gets
going we're gonna attend our roast so i salted and peppered this um the first thing i'm gonna do
i think we're gonna roll that way so let's do our time cause we brought that up to a boil but it was
really just to kind of jump start the absorption of the juice and the vinegar by the fruit
which worked beautifully look at how nice and fat that is now
there's a little bit left but almost not enough to worry about
and what little there is we can just drizzle all right so this just goes in here
all right
now this ah i spilled don't worry about it this will as we roll this will scooch
filling that direction which is fine that's what we wanted to do so we just roll it up
and ideally if your pork loin is thinner than mine boy i just did make a mess didn't i if your pork
loin is thinner than mine you will have more of a spiral than i'm gonna have i have a little spiral
there we go and that part i will say is perfect we want that fat cap right on top of there and then
we're going to tie this shut this is just butcher string
and you don't have to worry about any kind of fancy knot anything that just kind of holds
it in place while it cooks is perfectly fine i've had some people i knew get real offended
that i don't tie typical butcher's knots or surgeon or surgical whatever that's typos
i just never took the time to learn how to tie all the foofoo nuts you're going to cut
it off anyway it's not like anybody's going to give you a grate on it and if they do try to
give you a grade on it they're not allowed to eat that's my kind of response to that
and i've got my baking pan my roasting pan over here y'all know i love these
sheet pans i use them all the time i get three packs of them at the big box store
i think the last that i had i probably literally had for about 12 years it got to the point where
they were just kind of so coated in the stuff that you just could no longer scrub off i bought
new ones okay let me wash my hands and clean this up because this is going to make me insane
and i'll be right back and then we'll get him ready for the oven all righty you've noticed that
we just haven't worked very hard it's my favorite kind of recipe
all right so i've got about a tablespoon of butter that i just threw in the microwave and melted
and i added about a tablespoon of olive oil this is just to help the outside get nice and brown
get a little ends on there
here we go and
i will say it smells amazing already another something that you can do well i'm thinking
about it if you have not yet started your roast and you want to um give it a brine put a half a
cup of salt half a cup of sugar in a saucepan with just enough liquid to dissolve it add five or six
cups of ice soak that roast for a couple hours and if it's real easy to do after you brine it
don't go longer than that though because you'll get your roast too salty but that will
help you make sure that your roast is absolutely delectably juicy okay all right so 425 degree oven
this is going to go in for half hour and then we're going to cut it down to 325 degrees
and let it keep going really not a whole lot to look at at that point and almost all of our
work is done which i think is win-win all right so we had 30 minutes at 3 25 and nope at 4 25
and then we had turned it down to 325 and it's had another 30 minutes and over here i just have
some raspberry jam okay if you've got homemade grape if not you're fine all right and to this
we're going to add that's about i don't know third of a cup half a cup about a tablespoon
of apple cider vinegar and a pinch of salt we're just going to stir that together and
we're going to use this to glaze our roast it's getting done it's not quite done
now the sugars in that jam will scorch on the bottom of your pan don't freak out
if you're smarter than i am you would line your pan your roasting pan with foil
and then you don't have to scrub it this is also why i replace and replace my roasting pans every
so often because i don't have enough sense to line them and after a while i don't want
to scrub anymore there we go admissions all right back in the oven for 45 minutes
all right this is awesome i uh had to run pick up kids from school so boom brought this out of
the oven for me and it's been sitting here resting for about 20 minutes oh you can hear boom singing
boone is the lead for bass in chorus how about that that's pretty cool he's got an
amazing voice he's got my dad's voice okay so move this puppy over to the cutting board and
somebody stole my scissors of course so i was gonna just clip off his
his strings boy that came out country strings
sorry my appalachian was showing all right so we just get rid of these guys
oh that raspberry jam on the outside has gotten nice and sticky perfect all right
now i like this with baked apples and a bunch of greens the bitter and the
greens is just really nice against the sweet so just to neaten it up
i'm i'm gonna take this slice right here
yes i think so wow all right guys
holy crap that's perfect
make that make it fast and it won't last long