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Post date: Nov 29, 2009 12:55:30 AM
INGREDIENTS
1 boneless pork loin (about 3 pounds)
Sea salt and freshly ground pepper
1 cup seasoned Gluten Free croutons
1/2 cup chicken stock
1 cup chopped granny smith apple (1 large apple)
1 cup chopped fresh cranberries
1/2 cup chopped walnuts
1/4 cup chopped onion
1/2 cup brown sugar
1 tablespoon minced rosemary
10 ft. of butcher's string (your grocerer will likely give you this when you buy the loin if you ask).
METHOD
1 Preheat oven to 325°F.
2 Rinse the pork and pat it dry. Butterfly the roast by first cutting lengthwise about halfway through the roast. Then angle the knife and cut horizontally almost all of the way through, on both sides. Unfold the pork and cut tiny slits in the surface of the meat. Cover with 2 layers of of plastic wrap. Pound with a meat mallet to flatten as much as possible. Remove plastic wrap. Sprinkle pork with salt and pepper and set aside.
3 Place croutons and stock in a small bowl and let sit for 5 minutes, until the croutons have absorbed the stock and have softened. Mash up the croutons a bit with a fork. Stir in the apples, walnuts, cranberries, onion, brown sugar and rosemary. Spread mixture over surface of the pork. Starting with the longest side of the meat (which should be in the shape of a rectangle), roll up tightly and secure with kitchen string.
Smoke for 2 hours using charcoal and the smoking chips / logs of your choice.
After cooking, let cool for about 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices.
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