Ingredients:

- 1/4 cup Olive Oil

- 1/2 cup Butter 

- 3/4 cup Brown Sugar

- 1 Tbsp Sugar

- 3 Apples peeledand choppped

- 1/2 cup Brandy

- 1/2 cup Apple Cider 

- 1 Pork Loin +-4kg 

- 2-3 Tbsp Sea Salt 

- Freshly Ground Black Pepper

- 3 Tbsp Avocado Oil

...

Method

1. Preheat the oven to 190°c.

2. In a large skillet, heat olive oil and butter. Once melted, add brown sugar, dipper and apples. Sauté the apples until slightly caramelized, about 8-10 minutes. Add the Brandy and apple cider. Remove from the heat and cool.

3. Butterfly the pork by starting on the right side of the pork loin. With a sharp knife, cut down lengthwise until you get about 1.5 cm away from the bottom side.  

4. Place the butterflied loin between two pieces of plastic wrap. With a mallet or rolling pin, gently pound to ¼” thick.

5. Season both sides of the pork liberally with sea salt and pepper. Spoon the apples out of the sauce and place lengthwise along the center of the pork. Wrap the meat around the apples, almost rolling it back up. Using butcher string, tie around the roll, each string tied an inch apart.

6. Heat a large dutch oven over medium high heat with the avocado oil. Once hot, sear the pork loin, turning to brown all sides. Pour the remaining liquid from the apples over the pork. Transfer to the preheated oven and roast uncovered for about 1 hour 

7. Remove from the oven and allow to rest, tented with foil, for 15-20 minutes. Slice into 2cm thick slices. Enjoy!