Try this dish with Better Than Bouillon Reduced Sodium, Organic or Roasted Chicken Base. SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.
Recipe tags: chicken base, moderate difficulty, main, pork, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 lbs | pork loin, butterflied and pounded 3/4-inch thick |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 Tbsp | ground mustard |
| 2 tsp | cracked black pepper |
| 1 lb | ground sausage |
| 1 Tbsp | freshly chopped rosemary |
| 2 Tbsp | freshly chopped sage |
| 2 Tbsp | freshly chopped thyme |
| 1 Tbsp | minced garlic |
| 2 tsp | Better Than Bouillon® Roasted Garlic Base |
| 1 cup | small peeled and diced Fuji apples |
| ¼ cup | olive oil |
| 6 oz | thinly sliced prosciutto |
| 1 cup | apple cider |
Directions
Preheat the Big Green Egg® to 400°F and set up for indirect cooking with the place setter and the porcelain grid.
Lay the pork loin cut side up onto a cutting board. Mix the Roasted Chicken Base, mustard, and black pepper together in a small bowl. Rub the cut side of the pork loin evenly with the mixture.
Add the sausage to a large sauté pan over medium-high heat. Using a spoon break the sausage while it is cooking. Cook until no longer pink, 5-6 minutes. Add the rosemary, sage, thyme, garlic, Roasted Garlic Base, and apples to the pan, stir and cook for 1-2 minutes more.
Spread the dressing mixture onto the pork loin leaving 1-inch border on all sides. Carefully roll the pork loin lengthwise into a cylinder. Rub the outside of the pork with the olive oil. Place slices of the prosciutto onto the outside of the pork loin overlapping slightly. Using butchers twine, tie the roast every 1-2 inches. Transfer the pork loin to a 2-3 inch deep grill-proof pan.
Pour the apple cider into the bottom of the pan. Place the pan directly onto the porcelain grid and roast for 1 hour and 40 minutes or until the internal temperature reads 145°F when checked with an instant read thermometer.
Carefully remove the pork loin from the grill and baste with the juices in the bottom of the pan. Let the pork loin rest for 10 minutes before slicing.