Caramelized Chili Pork Loin
Author: Mel Hollis
Prep time: 30 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 45 mins
Ingredients
  • 1 pork loin, about 3 lbs
  • 1 stick butter
  • ¼ cup packed brown sugar
  • ½ tsp cinnamon
  • 3 Granny Smith apples, cored, peeled
  • and diced to 1" pieces
  • ⅔ cup medium hot or hot Hatch green chiles, diced
  • salt and pepper
  • 2 tbsp olive oil
  • ½ cup apple cider
Instructions
  1. Melt the butter in a large skillet over medium high heat. Add brown sugar, cinnamon, diced apples, and diced chiles, toss to coat. Sauté 3 minutes, without stirring to let caramelize on one side.
  2. Toss and sauté another 3 minutes. Remove from heat and let cool completely.
  3. Butterfly the pork loin by cutting lengthwise down the center to within ½ inch of the other side. Flatten with a meat mallet.
  4. Salt and pepper the inside of the loin to taste. Spread the cooled mixture down the center of the meat. Bring the 2 sides of the loin up around the mixture and tie with butcher's twine and 1 inch intervals, to make a nice roll.
  5. Season the exterior of the stuffed loin with salt and pepper. Sear the loin in the Olive oil on all 4 sides in a large Dutch oven over medium high heat. Pour the apple cider over the loin.
  6. Roast uncovered for 1 hour and 20 minutes or until an instant read thermometer inserted into the center reads 155 degrees F.
  7. Remove from oven and let rest for about 15 minutes before slicing. Serve with pan juices.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/pork/caramelized-chili-pork-loin/