Cinco de Mayo




1 boneless centre-cut pork loin roast
Kosher salt and freshly-ground black pepper to taste
1/2tsp ground pimento
1tsp cayenne pepper
2tbsp apple cider vinegar
3/4 cup packed light brown sugar
1/2 onion finely chopped
1 clove garlic
2 apples washed, peeled and thinly sliced
1/2 cup dried cranberries
1tbsp grated fresh ginger



Make the filling: Heat 1tbsp oil in a medium skillet over medium heat. Add onion, ginger, and garlic. Cook, stirring until translucent ­ about three minutes. Stir in cranberries, apples, vinegar, and brown sugar. Refrigerate until ready to use.




1. Preheat oven to 350ºF. Butterfly the pork 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, and unfold. If necessary, pound the roast to an even thickness with a meat pounder

2. Season the inside of the roast well with salt and pepper. Spread the filling on the roast and roll up tightly ­ leaving a half-inch border from the edges.

3. Starting with the short side of the roast, roll it up very tightly. Secure with kitchen twine at one-inch intervals. Season the outside of the roast generously with pimento powder, salt and pepper.

4. Place roast on a rack in a roasting pan, and place in oven, on the middle rack. Cook for 20 to 30 minutes, until the internal temperature of the roast is 130 to 135ºF.

5. Remove the roast from the oven or grill. Place it on a cutting board. Tent it with foil to rest and keep warm for 15 minutes before slicing. Slice into half-inch-wide pieces, removing the twine as you cut the roast. Serve with sauce and enjoy.

Roushelle Reign