Bourbon Caramel Apple Pork Loin
1/4 cup Blood Orange Olive Oil
1/2 cup Butter (1 stick)
3/4 cup Brown Sugar
1 Tbsp Sugar & Spice Dipper
3 Pink Lady Apples peeled, cored and diced
1/2 cup Bourbon
1/2 cup Apple Cider
1 Pork Loin (4-5 lbs)
Freshly Ground Black Pepper
3 Tbsp Avocado Oil
Preheat the oven to 375°F.
In a large skillet, heat olive oil and butter. Once melted, add brown sugar, dipper, and apples. Sauté the apples until slightly caramelized, about 8-10 minutes. Add the bourbon and apple cider. Remove from the heat and cool.
Butterfly the pork by starting on the right third of the pork loin, with a sharp knife, cut down lengthwise until you get about ½ inch away from the bottom side. Turn your knife and cut to the left as you roll the meat away from the knife until you have created an even, flat piece of meat.
Place the butterflied loin between two pieces of plastic wrap. With a mallet or rolling pin, gently pound to ¼” thick.
Season both sides of the pork liberally with sriracha sea salt and pepper. Spoon the apples out of the sauce and place lengthwise along the center of the pork. Wrap the meat around the apples. Using butcher string, tie around the roll, each string tied an inch apart.
Heat a large dutch oven over medium high heat with the avocado oil. Once hot, sear the pork loin, turning to brown all sides. Pour the remaining liquid from the apples over the pork. Transfer to the preheated oven and roast uncovered for about 1 hour or until the meat thermometer reaches 155°F (make sure to get the temperature of the meat and not the apple filling.)
Remove from the oven and allow to rest, tented with foil, for 15-20 minutes. Slice into ½” thick slices. Enjoy!