This is a very nice pork recipe simple and the flavours all work really well. I have listed some changes to the original to make it easy to understand but if you would like to view the original recipe please click here. I am the first person to make this one so there are no other reviews or photos of this one.I know it is Halloween so I hope all you kids and big kids have a wonderful safe evening. I wanted to post some great treat ideas for the kids but I have been so busy I did not get round to it, BOO HOO. Hopefully next year. Anyway have a good one to all my regular readers.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Green apples, cored and diced
2 Leeks, white and tender green parts, thinly sliced
3 Tablespoons olive oil
1/4 cup Apple cider vinegar
1 Tablespoon honey
1/2 Teaspoon ground cumin
1/2 Teaspoon ground coriander
Salt and pepper
1 (4 lb) pork loin roast, butterflied, debonded
12 slices pancetta, thinly sliced

Method

1. Saute the apples and leeks into in the oil over high heat until softened, about 3 minutes.

2. Add the vinegar, honey, cumin and corianger and simmer until the vinegar has evaporated.

3. Season to taste with the salt and pepper.

4. Allow the mixture to cool slightly.

5. Preheat oven to 450°F.

6. Spread the mixture in the center of the pork loin, roll to close and tie with kitchen string.

7. Liberally season the outside of the pork loin, Place pancetta slices around the outside of the pork, slightly overlapping them.

8. Roast in a baking pan for 10 minutes and then lower the heat to 325°F.

9. Cook for about 25 minutes per pound.

Note: I made a light gravy to go with this dish and I think it goes really well with it.

All photos taken by me unless otherwise stated.