Pasture-Raised, Sage-Rubbed Stuffed Pork Loin

Pasture-Raised , Sage-Rubbed Stuffed Pork Loin
Author: 
Recipe type: Entree
Cuisine: Food
Serves: 6 -8
 
Tired of turkey? Go with the 'other white meat'. By serving a lovely, humanely-raised pork loin as the main course, you'll not only provide a decadent alternative to a traditional classic, you'll be far more satiated, thanks to the lovely, cripsy fat cap! Enjoy it on Christmas, or any time you'd like a special, savory meal!
Ingredients
  • 3 tablespoons rendered duck fat
  • 1 large onion, chopped
  • 2 Granny Smith apples, peeled, cored and chopped
  • 2 cups spinach
  • 8 fresh sage leaves, plus more for garnish
  • Salt and pepper
  • 1 cup strained bone broth
  • 1 (3 pound) pasture-raised pork loin roast, butterflied
Instructions
  1. Preheat oven to 375 degrees F.
  2. Heat the fat over medium-high heat.
  3. Add the onion, apples, spinach and sage.
  4. Saute until softened.
  5. Season to taste with pepper.
  6. Add broth gradually until moist.
  7. Let mixture cool completely before putting it in the pork loin.
  8. Open pork loin like a book
  9. Spoon the stuffing down the pork, horizontally, in a line.
  10. Roll the pork over the stuffing, like a burrito.
  11. Score the fat with a sharp knife.
  12. Tightly tie the pork roast up with butcher's twine.
  13. Season it with Kosher salt and pepper, and transfer to a roasting pan.
  14. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F.
  15. Remove from the oven and let rest for 15 minutes before slicing.
  16. Garnish with extra fresh herbs and offer an array of your favorite veggies