Mr. Hawthorne Prepares Pork Roulade.

Ever since I told Mr. Hawthorne about

Guy Fieri: The Next White Meat

(which, to me, sounds like Guy himself

is the viande)

and the pork contest,

he's actually been considering entering.

He did a test run the other day

and I must say the pork was some of the best I've had.

Unfortunately, the contest is a grilling contest

(He forgot about that small detail.),

but his recipe is certainly adaptable to grilling.

Mr. Hawthorne came up with a Pork Roulade,

which I served with steamed brocolli and carrots

and homemade applesauce.

Mr. Hawthorne cut a pork loin in half. We saved the other half for another pork recipe.

Then he sliced to about 1/2 - 3/4 inch thick as he rolled the pork out.

Like so.

First, he slathered the pork with butter.

Then added thinly sliced garlic.

A sliced apple got added.

And some brown sugar.

Rosemary and sage went on.

Then Mr. Hawthorne carefully rolled up the pork.

He secured the roulade with kitchen string.

And seared it all over before putting it in a 350 degree oven.

When the temperature reached 165 degrees, he took it out and let it sit for about 10 minutes, covered.

Perfectly cooked. Most people have a tendency to over-cook pork which makes it dry and tough. We like it on the slightly pink side.

Pork roulade slice with pan juices, steamed broccoli and carrot with buttah, homemade applesauce.

This was so tender, you could cut it with a fork. The pork, the garlic, the apple, the rosemary, the sage - just a wonderful marriage of flavors. Now if Mr. Hawthorne would do this again on the grill, the grill flavor would just add another layer of deliciousness.