Cannabis Infused Apple/ Rosemary Pork Roulade

Peel and chop the onion and set aside. Peel, core and chop the apples, set aside. Mince the garlic, chop the rosemary and set both aside.

Lay the pork, fat side down, and slice to but not through on the deepest side. Lay it open and cut down the flanks at the thickest portion at an angle to lay it open. Cover with plastic wrap and pound with a meat hammer to flatten and spread the meat out evenly. Leave covered and refrigerate until ready to use.

In oven/ stove top safe pan, over medium-high heat, add 1 tsp of the olive oil. Then add chopped onion and apples and cook 2 - 3 minutes until starting to soften. Add in garlic and continue cooking until starting to caramelize. Add in rosemary and cider vinegar, cook for another couple minutes.

Now stir in remaining infused olive oil, and remove from heat. Transfer to heat safe dish to cool and wipe pan clean, set aside.

Remove meat from refrigeration and uncover. Salt and pepper the pork. With the fat side down, spread the pork evenly with the filling mixture. Now roll the meat like a cinnamon roll, stuff in any fill the falls out and place seam side down.

In the same pan over medium-high heat add the roulade, seam side down with a little olive oil to prevent sticking. Brown the roulade on all side being careful and re-rolling if needed.

Once browned put pan and pork in oven pre-heated to 425° F until internal temp reaches 145° F (about 15 minutes). Remove from oven and set aside to cool at least 5 minutes before slicing.

Take the pan with the pan juice and dripping and place over medium heat. Add the apple cider, vinegar, mustard and additional infused olive oil if desired. Cook, stirring with a whisk for 3 - 4 minutes until it starts to darken and thicken, remove from heat and let cool while you slice the roulade.

Slice the cooled roulade into 1 inch slices and arrange on a platter.