Cinnamon Pork Loin Roll with Carrots and Apples

Prep: 10 hrs / Cook: 1 hr / Total: 11 hrs / Servings: 12

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
6 lbs (2724g)  pork loin, boneless and center cut50643005520000
16 cups (3758g)  cold maple brine from pork chop recipe (recipe)0000000
1 tbsp (6g)  cinnamon, ground14.
1 cup (99g)  coarsely chopped pecan halves, divided684719141004
3 medium (498g)  apples (like Granny Smith or Braeburn), rustic chop23100636057
1 medium (110g)  red onion, rustic chop440110208
1.5 lbs (681g)  carrots, scrubbed and rustic chop276.6605.3363.8421.29042.55
1/4 cup (56g)  melted butter, lard or bacon fat, divided4004400000
salt and fresh cracked black pepper, to taste0000000
Per Serving:559.5434.59g47.3g12.98g3.54g0g9.44g *


  1. Butterfly the pork loin, so that you have a large rectangular sheet of pork loin. Submerge this in your brine for between 6 and 18 hours and refrigerate.
  2. 6 to 18 hours later, pre-heat an oven to 450 F (232 C).
  3. Remove the pork from the brine and wash well in the sink. Discard the brine. After washing the pork, completely dry it with a towel and place on a cutting board, with the fat side down.
  4. If your pork is unevenly cut, you can cover the pork with a sheet or two of plastic wrap, then pound it more evenly with a mallet (or the bottom of a heavy pan).
  5. Evenly season the pork with the cinnamon, but also a little salt and pepper.
  6. Sprinkle half of the chopped pecans inside the pork.
  7. Roll the pork tightly, like a jelly roll, or cinnamon rolls. Start at the end opposite the end with the exposed pork. Roll towards that end, keeping the roll as tight and even, as possible, while rolling it.
  8. Tie the pork loin roast with butchers’ twine, using the method shown in the video, above. The roast should be even, and tight, so that it forms a nice round cylinder of pork.
  9. In a large bowl, toss together the carrots, apples and onion. Season with salt and pepper, then add half of the melted fat. Toss, so that the ingredients are coated evenly.
  10. Evenly distribute the seasoned vegetables along the bottom of a large casserole dish or baking pan (make sure it has a rim, to catch any liquids that may pool).
  11. Rub the pork roast with the remaining melted fat, then season with a bit of salt and pepper.
  12. Place the remaining chopped pecan on a piece of parchment paper, or even just a big plate or cookie tray.
  13. Roll the roast in the pecans, pressing them into the outer layer of the pork roast.
  14. Place the pork on top of the vegetables and place the tray in the oven.
  15. Bake in the oven for 10 minutes, then turn the heat down to 325 F (163 C).
  16. Roast the pork for about 45 minutes, or until the internal temperature is about 140 F (60 C).
  17. Remove the pork from the oven and cover with foil. Set in a warm place for about 15 minutes to relax.
  18. After 15 minutes, you may remove the twine, slice and serve. If any juices accumulate at the bottom of the pan, while the dish rests, drizzle it over the top. Don’t underestimate a dollop of sour cream!