GORDON DOTSON’S FRUIT STUFFED PORK LOIN

Prep Time: 2½–5 Hours
Yields: 6–8 Servings

Comment:
This Champion Tailgating Recipe was submitted by Gordon Dotson of Zachary, La. The juiciness of the pork loin is brought out with the sweetness of brown sugar and dried fruits. It is no surprise that local Harvest Ale is the secret ingredient to the amazing sauce.

Ingredients for Roast:
1 whole pork loin, divided in half
4 ounces dried apples
4 ounces dried apricots
½ cup golden raisins
salt and black pepper to taste
granulated garlic to taste
¾ cup brown sugar

Ingredients for Sauce:
2 tbsps butter
½ cup diced onions
½ cup brown sugar
½ cup orange juice
½ cup applesauce
¾ cup Abita® Harvest Ale
salt and black pepper to taste

Method:
Preheat oven to 325°F or prepare a smoker for smoking at 250°F. Butterfly pork loin and spread open. Season lightly with salt, pepper and granulated garlic. Spread ¾ cup brown sugar over inside of pork and layer with dried fruits. NOTE: You can use whole dried fruits or you may wish to chop them in a food processor for even distribution. Roll pork tightly and secure with butcher’s twine. Season outside well with salt, pepper and granulated garlic. Place loin in a large roasting pan and bake for 2–2½ hours or until internal temperature reaches 170°F. If using a smoker, smoke 4–5 hours or until internal temperature reaches 170°F. Remove from oven and allow to rest 20 minutes before carving. While loin is resting, make sauce. In a medium saucepan, melt butter over medium heat. Add onions and sauté until caramelized. Add brown sugar, orange juice and applesauce and stir until blended. Bring to a simmer then add beer. Return to simmer and reduce until a thick, honey-like consistency is achieved. To serve, carve pork loin into ¼-inch thick slices. Arrange on a serving platter, drizzle with sauce and serve hot.