Originally prepared for Easter 2019, we brought in a number of half and whole loins as a special holiday offering. This recipe features the entire primal cut loin section of a smaller pig.
We’ve brined the loin, then cut the loin in half, seasoned with a sea salt/black pepper/brown sugar/garam masala rub, and stuffed with apples, shallots, garlic, rosemary. The two loin sections are tied with cotton twine, rubbed with olive oil and pierced with cloves, and roasted at 325F for 20 minutes per pound.
The result? Perfection! This is a true statement centerpiece dish for any holiday meal or special occasion. This recipe was inspired by a half wrap roast prepared byLonedove KuneKunes.