Presidential Pork


1 3- to 4-pound boneless center-cut pork roast
4 tablespoons lingonberry jam or preserves (or other tart jam or preserves)
1 avocado
1 tablespoon salted butter
4 garlic cloves, chopped
2/3 cup Chardonnay wine
1 cup heavy cream
1 tablespoon Wondra flour (or other instant flour)
2 teaspoons herbes de Provence


Heat oven to 350 degrees. Slice pork roast down its center lengthwise; cut to within 1 inch of the bottom without cutting through. On each side of the center cut, slice two ½-inch-wide “pages” lengthwise; cut to within 1 inch of the bottom without cutting through. Rub lingonberry jam on pages and center cut. Pit and slice avocado into ½-inch pieces and place between pages. Roll meat, and tie gently but firmly with butcher’s twine. In a large heavy skillet over high heat, melt butter and saute garlic about 1 minute. Add pork roast and sear to golden brown on all sides. Remove to a roasting pan, reserving the pan with drippings. Roast 45 minutes or until a meat thermometer reads 150*. Cover with foil and let rest. Return pan with drippings to high heat, add wine, and scrape up any stuck-on bits. Whisk in cream, then flour, then herbes de Provence. Slice pork into ⅛-inch-thick pieces. When you lay slices on a plate, they should look like a tree with green and red leaves. Ladle sauce over slices.


6 servings

Preparation Time

30 Minutes

Total Time

75 Minutes


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