Dutch Oven Cinnamon Whiskey Apple Stuffed Pork Loin

Recipe

4 1/2 Lb Pork Loin
Salt & Pepper to taste
1/2 cup Flour
3 TBS Olive Oil
Butcher’s twine

STUFFING
1 tsp ground cloves
1 TBS Dried Rosemary
Brown Sugar
1 1/2 Granny Smith apples diced
2 to 3 TBS Cinnamon Whiskey

BASTING SAUCE/GLAZE
3 1/2 Granny Smith apples diced
1 12 Oz bottle hard apple cider
1/2 Cup Cinnamon Whiskey
1/2 Cup Brown Sugar

Butterfly the pork loin. Leave the fat cap on. Season both sides liberally with salt and pepper. Rub dried rosemary and ground cloves into the inside of the pork loin. Spread brown sugar on top. Arrange diced apple over the brown sugar. Sprinkle cinnamon whiskey over the apples and brown sugar.

Roll up the pork roast and tie it up with the butcher’s twine. Heat up the olive oil in your Dutch oven with bottom heat only. Coat the roast in flower and sear in the hot oil, about 3 minutes on each side. Remove the roast, drain the oil and wipe out the Dutch oven with paper towels.

Place diced apples in the bottom of the 12 inch Dutch Oven. Place roast on top of the apples with the fat cup facing up. Mix together hard cider, cinnamon whiskey and brown sugar, Pour over top of roast. Bake at 350 Degrees with 9 coals on the bottom and 16 on top. Use a turkey baster to baste the roast every 15 to 20 minutes

Remove roast from Dutch oven when the internal temperature of roast reaches 160 degrees. Set the roast aside, cover with foil and let it rest. Simmer the sauce un-covered using bottom heat until thickened. Slice the roast and and serve covered with the sauce.