Serves: 6 Prep & Cook Time: 3.5 hrs

Roast:
5 # Pork Loin Roast, loin end preferred
1 ea, Northern Spy Apple, or similar baking apples, cored, cut into 3/8” slices
1 ½ oz, Apple Brandy
¾ cup, Golden Raisins, soaked in Apple Brandy above
1 ea, Red Onion, thinly sliced
4 Tbls, Italian Leaf Parsley, coarsely chopped
2 Tbls, B & M Five Peppercorn Garlic Sea Salt, finely ground

Sauce:
1 Tbls, Sweet Cream Butter
2 ea, Bulb Onions: Bulb part, 3/8” chopped Tops: ¼” sliced
1 cup, Celery, 3/8” chopped
1 can, Chicken Broth
¾ cup,  Apple Juice, frozen, undiluted, thawed
¾ cup, Apple Brandy
1# Baking Apples, cored, peeled, 3/8” diced
¼ tsp, Cloves, ground
3 ½ Tbls, Cornstarch, mixed with Apple Brandy above
¼ tsp, Sea Salt

Roast Preparations:
Place roast on cutting board fat side up. Lightly score top of roast on fat, length of roast. From that mark in the fat, move knife over 2” to right and make another score on fat, do same on left side, keeping equal distances from each score length of roast. Taking sharp paring knife to eye of roast, slice roast from the center of the eye, to the scores just made, making a “V” in the roast. Lift out this “V” section, save for later. Sprinkle 1 ½ Tbls B & M Five Peppercorn Garlic Sea Salt on to this area. Lay sliced apples into “V” on sides, then onions, then raisins and 2 Tbls parsley. Drizzle any left over apple brandy over onions and apples. Place meat back into “V”. Using butchers twine, tie up roast tightly. Sprinkle balance of B & M Five Peppercorn Garlic Sea Salt on top, place in baking dish. Cover with greased brown paper bag, cut to fit the pan. Place into 325 degree oven for 2 ½ hours. Check temperature, when at 150 degrees, remove from oven. Cover with aluminum foil and a clean dish towel. Roast must sit for 15 minutes, before serving…

In the mean time:

Sauce Preparations:
Melt butter, sauté white part of bulb onion, celery, until onions are just becoming transparent. Add broth, apple juice, cloves, apple brandy, salt, juices from the pork roast, bring to simmer to thicken. If sauce should be thin, mix 1 Tbls water with 1 Tbls cornstarch to thicken as needed, heating again to cook out the cornstarch. Add apples and tops of onions, bring to simmer as not to over cook. Season to taste with additional clove or salt. Sauce should have a very robust flavor of apple with a background flavor of clove.

Platter Presentation:
Place roast on a large platter. Cut twine from roast, taking care not to break apart. Slice portions as required with a sharp serrated knife. Portions should be sliced at app. 1” thick. Take the first slice of roast, lay on down on platter, shingling the rest of the slices so guests can see what you have done with the roast. Drizzle some of the sauce over the roast, using the balance for the sauce dish. Garnish with chopped parsley and with roasted potatoes or a vegetable medley on sides of platter for an elegant presentation.

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