1 ½ tsp salt
1 tsp rubbed sage
1 tsp dried rosemary, crumbled
½ tsp freshly ground black pepper
2 tsp extra-virgin olive oil
1 medium onion, finely chopped
1 apple, peeled and coarsely chopped
3 clove garlic, minced
2 ½ cup crumbled orange gingerbread
1 large egg
Open the pork like a book. Season the pork with 1 teaspoon of the salt, and the sage, rosemary, and pepper, rubbing it all over, on the inside and the outside.
Preheat the oven to 425°F.
In a small skillet, heat the oil over medium heat. Add the onion, apple, and garlic and cook, stirring frequently, until the onion is tender, about 7 minutes. Transfer to a bowl and add the gingerbread, tossing to combine. Add the egg and remaining 1/2 teaspoon salt and mix again.
Pack the stuffing onto the open pork. Roll the pork up toward the bone side, enclosing the stuffing. Tie the roast in several spots to keep it closed. Place in a roasting pan and roast for 30 minutes.
Reduce the oven temperature to 350°F and roast for 30 to 35 minutes longer or until an instant-read thermometer registers 145°F (the temperature will rise as the pork sits). Tent with foil and let stand for 10 minutes before slicing.
VARIATION: Make this with Corn Bread instead of gingerbread. You’ll need 21/2 cups crumbled.
Recipe courtesy of The Beekman 1802 Heirloom Cookbook by Dr. Brent Ridge and Josh Kilmer-Purcell with Sandy Gluck/Sterling Epicure, 2011.