"vermont" butterflied roast pork loin 2 ways
Roast
This roast pork loin is a frequent main course in our house, but nice enough for company. It evolved as I combined two Vermont commodities - maple syrup and apple cider - to create the flavor base. This recipe is extremely simple - use brandied or boozed fruit and its syrup to make a nice filling that you roll up in the butterflied loin.. Baste a few times with the liquids in the roasting pan to create caramelization on the pork. The preparation is very simple, and if you like a pork roast with a sweet profile, this is perfect. <br />Sometimes, I do not even tie the stuffed, rolled up loin with butcher's string - I simply place the seam of the roll face down on the roasting pan.
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