Thursday, January 14, 2010
Paleo Apple Stuffed Pork Roast
This took a little bit of prep time... (not too bad)... but it was well worth it! It was a HEARTY and tasty meal! I bought what I thought was one pork loin... but it turned out to be two small ones. So... I did both! Now we have plenty of leftovers! I guess lunches are taken care of for the next couple days! :-)
1 small apple, diced (I left the skin on)
2 small celery stalks, chopped
2 T dried cherries, chopped
2 T chopped pecans
2 T fresh chives, chopped
1 T fresh Italian parsley, chopped
2 T apple juice or apple cider
Some ground nutmeg
1 lb. pork tenderloin, trimmed of fat
1/4- 1/2 cup apple juice or cider (organic 100% juice)
1 tsp arrowroot (thickener, and paleo!)
Stir together apple, celery, pecans, chives, parsley and nutmeg. Add a splash (1-2 T apple juice).
Butterfly pork loin: make a single lengthwise cut down the center of the roast, cutting within 1/2 inch of the other side. Spread the meat open. Cover meat with plastic wrap and pound to about 1/2 inch thickness. Spread stuffing over meat. Roll up from on the the short sides and tie with string to secure.
Brush pork with a little remaining apple juice from the mixture. Place meat on a baking dish and, and bake, uncovered for about 1 hour (or until internal temperature reaches 175 degrees).
In a sauce pan, stir together apple juice and arrowroot powder. Cook and stir until thick and bubbly (it doesn't take long). Pour over sliced pork roast.
Makes about 8 servings. Zone blocks: 2F, 3P, 2C
I served this with steamed broccoli and baked sliced sweet potatoes! Enjoy!