Let’t talk about the perfect Fall dinner. This is IT!
Right here. And guys, it’s super easy. The filling…which takes about 2 minutes to make can be made ahead of time (yes, we all like that) and when added to a small pork loin…the cooking time is less than 20 minutes.
Put some rice on the stove or a side salad and you have a meal, Folks!
I like stuffing pork for two reasons.
- It cuts the cooking time in half.
- The meat stays moist and full of flavor from the stuffing.
What’s not in these pictures? Well, the pan sauce and it’s pretty great, so make sure you pour a few spoonfuls on top…cause you wouldn’t want anything to go to waste!
I’m all about sweet and salty flavors. The sweetness from the apples and the salty pork…well they just go SO well together. You must try it!
Apple & Thyme Stuffed Pork Loin
- 1 heaping tablespoon bacon grease, coconut oil, butter or fat of your choosing
- 1/2 cup chopped white onion
- 1 small apple, diced
- 1 tablespoon dried thyme
- 1/4 teaspoon each salt and pepper
- 1/2 cup chicken stock
- 1 small/medium pork loin (organic pork tenderloins are fabulous)
- *leave out your dried thyme, salt and pepper…to coat the outside of the pork loin
- In a small/medium sauce pan, heat your fat up over medium heat. Once melted and heated, add the chopped onions, apples, thyme and salt and pepper. Saute for 2-3 minutes. DON’T OVER COOK (sorry didn’t mean to yell, but you want the apples to still have a crunch). Let the mixture cool.
- Preheat oven to 415 degrees. To your baking/roasting pan, add chicken stock.
- Cut your pork loin in half, without cutting it all the way through. You are cutting a pocket for the apple onion mixture.
- With a spoon or your hands, add the mixture into the pork pocket. Yes, some will fall out but don’t worry. Roll the pork up and place on baking pan with the cut side facing down. Add any of the remaining apple onion mixture to the ends of the pork. Sprinkle more salt, pepper and dried thyme to the outside of the pork loin.
- Place on the center oven rack. Cook for 16-18 minutes. Remove and let cool for 3-5 minutes for cutting into.
All you need are some carrots, salt and pepper and fat (I use coconut oil, ghee, bacon grease, butter or avocado oil)
Cut up carrots, into uniform sizes. Add fat to bottom of pan…use the same pan at the pork loin. Then add carrots and sprinkle with salt and pepper. Roast at the same time and same temperature as the pork loin! You can mix them once (half way through) if you’d like or just char them on one side.
They are like candy. Honest!