Perfect for a special occasion, I made this thinking about a new dish for Christmas dinner. I used pork loin, which is larger and cheaper than pork tenderloin so easily serves more people without breaking the budget. However, bear in mind it is usually pretty lean so if you can get a pork loin with a fat cap on top, that really helps. I picked one up from a local farm, or discuss with your local butcher to see if they can cut you one and keep the fat cap on. Alternatively I would suggest wrapping some bacon slices over the top of the roast while it cooks to help add moisture and protect from dryness – plus, YUM!

Holiday Butternut & Apple Stuffed Pork

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

A paleo and Whole30 friendly roast perfect for a special occasion like CHristmas. Who needs ham when you can make this!

Author: Grace Brinton

Serves: 5-6

Ingredients

• 1 lb butternut squash
• 1 apple (about 5 oz)
• 2 ¼ lb pork loin (with fat cap)
• ½ tsp dry sage
• 1 tsp dry thyme (divided)
• 2 Tbl avocado oil (divided)
• ¾ tsp salt
• ½ tsp black pepper
• 1 tsp fresh chopped sage

Instructions

1. Preheat oven to 375.
2. Special equipment: kitchen twine and kitchen thermometer.
3. Dice butternut and apples into 1-inch pieces, then spread on separate sheet pans. Toss squash with 1 tsp oil, ¼ tsp salt and the dry sage.
4. Toss apple with ½ tsp oil, pinch salt and ¼ tsp dry thyme.
5. Roast until both are fork tender but not overly soft.
6. While those roast, prepare the pork:
7. Butterfly the pork loin by making a horizontal cut mid-way through the pork so it opens like a book. You want to make the cut width-wise, not length-wise (again, so it opens like a book). Be careful not to cut all the way through – stop about 1 inch before cutting all the way through.
8. Open the loin up like a book, then rub it all over with the remaining salt, dry thyme, black pepper and remaining oil (rub all sides). It should feel generously seasoned.
9. For the filling: layer the butternut, apple and fresh chopped sage on the bottom part of the loin, then close it up. Use the kitchen twine to tie the pork closed in 4 places – a simple loop and a knot will do.
10. Place pork in a roasting dish – if any filling slips out, just stuff it back in around the edges.
11. This is the best point to let the roast marinate for about 30 minutes or place in fridge overnight and roast the next day.
12. When ready to roast:
13. Roast 20 minutes then baste with any juices that have collected in the pan. Rotate dish, roast for another 20 minutes, baste again. Roast until internal temperature reads 140, about 45 minutes.
14. Allow to rest for 10 minutes before slicing.

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