December 23, 2016
Pasture-Raised, Sage-Rubbed Stuffed Pork Loin
Pasture-Raised , Sage-Rubbed Stuffed Pork Loin
Author: Nell Stephenson
Recipe type: Entree
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!
- 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
- Preheat oven to 375 degrees F.
- Heat the fat over medium-high heat.
- Add the onion, apples, spinach and sage.
- Saute until softened.
- Season to taste with pepper.
- Add broth gradually until moist.
- Let mixture cool completely before putting it in the pork loin.
- Open pork loin like a book
- Spoon the stuffing down the pork, horizontally, in a line.
- Roll the pork over the stuffing, like a burrito.
- Score the fat with a sharp knife.
- Tightly tie the pork roast up with butcher's twine.
- Season it with Kosher salt and pepper, and transfer to a roasting pan.
- Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F.
- Remove from the oven and let rest for 15 minutes before slicing.
- Garnish with extra fresh herbs and offer an array of your favorite veggies