Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!
Processing closes at 5 PM on weekdays, is open 9:00 AM – 3:00 PM Saturday, and is closed on Sundays.
Watch Nick and Uncle Mark show you this delicious recipe that combines all of your favorite fall flavors into one bite. Ask us to cut a Tri-Fold Boneless Pork Loin Roast for you and then stuff it with a Cranberry Apple mix for an easy to make dinner that tastes like a gourmet chef made it! Try this recipe as a supplemental dish at Thanksgiving dinner – your guests will love it!
Prepare stuffing by mixing together apples, prepared stuffing mix, craisins and onion in a medium bowl. Add water and stir until thoroughly combined.
Open up the flaps of the pork loin roast and lay flat on a cutting board. Lightly season inside with rosemary, salt and pepper.
Spread stuffing mix evenly on top of the open pork loin roast, leaving about 1/2″ of room around the edges of the roast.
Roll pork loin roast up by first closing the fold of the roast that does not have a fat cap on it and then closing the flap with the fat cap over the top of the roast. This will let the fat cook on the top of the roast and baste the roast as it cooks.
Tie rolled roast together with butcher string so that is securely held together for roasting. Season all sides with rosemary, salt, and pepper to taste.
Place on a roasting pan with fat side up and roast in an oven preheated to 350ºF for 20 minutes per pound or until roast reaches an internal temperature of 145ºF.
Once roast has reached 145ºF, remove from oven, let sit for 10 minutes, slice and serve. Enjoy!