PALEO STUFFED PORK LOIN

PALEO STUFFED PORK LOIN image

Yield 8

Number Of Ingredients 7

4 lb (1814 g) pork loin roast
1 c (100 g) chopped walnuts
½ c (100 g) dried apricots*, chopped
½ c (75 g) tart dried cherries*
15 fresh sage leaves, roughly chopped
2 tsp (14 g) fine sea salt
1 tsp (5 g) ground black pepper

Steps:

1. Preheat the oven to 375F (191C). Line a baking sheet with foil or parchment paper. 2. Prepare the pork loin roast by butterflying or cutting it in a roll fashion. Here's how to cut it in a roll so the meat looks beautiful and spiraled when you cut into it. You may want to pound the meat so it's uniformly flat. Set it aside and prepare the filling. 3. In a small bowl, mix the walnuts, dried apricots, dried cherries and sage. 4. With the meat lying open, sprinkle about half the salt and pepper on the inside. Now, place the filling on the meat in one layer. You'll want to stay away from the edges so the filling won't fall out when you roll it. 5. Starting with the thinnest end toward you, roll the meat up carefully. Place the rolled edge down and the fat up. Wrap butcher's twine around the roast every few inches so it doesn't open up during roasting. 6. Roast the pork for approximately 40-50 minutes or until a thermometer inserted into the meat reads 145F (63C). Allow the roast to cool for about 10 minutes, then slice it into rounds with a sharp knife. *Look for dried fruit that in unsweetened when possible.