All the flavors of Normandy sealed in a roast, yummy! This recipe involves some advanced techniques, thus it's not a bad idea to ask your butcher to butterfly the loin for you! Difficulty level: Normal Servings: 8 Total Time : 5 Hours Preparation Time: Cooking Time : 5 Hours Rest Time :

For pork:
3 ½ pound boneless pork loin roast from the center cut, trimmed
3 tablespoons extra-virgin olive oil
Kitchen string
For the stuffing:
½ tablespoon of dry oregano
2 green onions, finely chopped
2 green apples, peeled, cored, diced and sautéed
3 tablespoons mustard
5 garlic cloves, chopped
¼ cup of dry raisins soaked into ¾ cup of Calvados
¾ pound of pork sausage, removed from casing
Salt and freshly ground pepper
For the sauce:
¾ cup chicken stock
¼ cup water
1 tablespoon cornstarch
1 cup of cream

Stuffing: Preheat oven to 450°F. Prepare all ingredients and mix them all in a large bowl. Season well with salt and pepper; keep in refrigerator.

Prepare pork: Put loin, fat side down, on a cutting board lined with plastic wrap. Butterfly pork in a spiral cut. Find beginning of a flap on 1 long side of loin starting at inside edge of flap, make a long cut lengthwise down side of loin with a very sharp boning or paring knife, stopping at 1 inch from bottom; this is beginning of spiral. Turn knife parallel to bottom of loin and begin to cut your way inward, keeping thickness of meat as even as possible, using your other hand to gently lift and pull top portion of meat away from knife, until loin becomes 1 long flat piece of meat.

Roll and cook the roast: Cover pork with a sheet of plastic wrap and pound to ½ inch thick with a smooth meat pounder. Remove plastic wrap and spread the stuffing evenly over pork. Beginning with the end, which was interior of loin, roll up loin tightly and arrange fat side up, on the cutting board.

Tie with kitchen string at 1 inch intervals. Brush the roast with oil and season all over with salt and pepper. Place pork, fat side up, on oiled rack in roasting pan and roast in middle of oven for 30 minutes. Then turn down the heat to 375°F, baste frequently and cook until done. Using a food temperature thermometer will help you to check when the pork rack is ready. The internal temperature of a whole pork rack must reach 170°F at the center of the meat.

Make sauce: Discard as much fat as possible from pan juices. Remove the roasting pan from the heat; add stock and deglaze pan by boiling over high heat, stirring and scraping the bottom of the pan. Stir together water and cornstarch, then add to broth mixture and boil, whisking for 1 minute. Add cream and cook until sauce thickens enough, to coat the back of a spoon. Discard string, then slice pork and serve with sauce.

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