Ingredients

• For the Candied Ginger and Butternut Squash Chutney
• 1 onion, finely chopped
• 500g butternut squash (4 cups) diced very finely
• 95g fresh ginger (3/4 cup) diced very finely
• 1/2 cup walnuts, chopped
• 1/2 cup raisins
• 1 cup sweet apple cider (or unsweetened apple juice)
• 1/2 cup water
• 1/2 cup pure maple syrup (Canadian Medium or Grade B)
• 2 tbsp white wine vinegar
• 1 tsp Himalayan or fine sea salt
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp ground cardamom
• 1/2 tsp ground cinnamon
• pinch ground clove
• For the roast
• 13/4 kg (4lb) pork loin
• Salt pepper to taste
• 1/4 cup sweet apple cider (or unsweetened apple juice)
• 1/4 cup water
• 1 tbsp pure maple syrup (Canadian Medium or Grade B)

Directions

1. In a heavy skillet set over medium high heat melt a little bit of cooking fat (lard, ghee or coconut oil preferred). When fat is nice and hot, add onions, ginger, butternut squash and salt; cook over medium heat for 4-5 minutes

2. Add the rest of the ingredients and simmer over low heat, stirring from time to time, until liquid is completely gone and chutney has a candied look, about 30 – 35 minutes.

3. Let the mixture cool while you prepare your pork loin for stuffing.

4. First, make a horizontal incision through the entire length of the top third of the loin, from right to left, but without allowing the blade to go all the way through. The roast needs to stay in one piece. Then, flip the roast around and repeat the exact same process, so that your roast ends up being sliced in each third, once from left to right and once from right to left, as shown below.

5. You should now be able to unfold your roast into a flat slab of meat, although you might have to pound it lightly and cut a little bit more here and there to get it to lay real flat.

6. Lay your roast fat side down on a cutting board and spread the reserved chutney over the entire surface of the meat, except for a few inches on the side where the layer of fat is located. This is where your roulade will close up. Roll tightly and tie with butcher’s twine.

7. Carefully place the roast in a Dutch oven, sprinkle with more salt and pepper and drizzle with maple syrup

8. Add sweet apple cider and water at bottom of the pan. Cover and roast in a 350F oven for 2½ hours, basting 2 or 3 times. If necessary, you might want to uncover the roast for the last 10 to 15 minutes of cooking time to ensure that the top gets nice and golden.

9. Remove from oven and allow the roast to rest for about 15-20 minutes before carving.

10. Serve with remaining chutney.

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