1 1/2 lb organic/grass fed pork loin
1 red apple – small dice (If chopping ahead, keep in water with a squeeze of lemon juice)
1 celery stalk – small dice
1 garlic cloves – minced
1 lemon – zested
1/4 cup parsley – chopped
1/4 cup sage – chopped
1/2 cup Calvados (apple brandy) (Optional if Paleo)
4 tbsp olive oil
Preheat skillet on medium for 1 minute. Add olive oil and saute celery and apple for 3-4 minutes stirring. After 1 minute add garlic and a pinch of salt. Stir.
Meanwhile butterfly the pork loin by simply slicing down one side as if you were going to cut it in half lengthwise. DON’T cut all the way through. Cut 2/3 of the way through and fold over as if opening a book. Lay a piece of plastic wrap over and using either a mallet or a heavy saucepan give it a couple of belts to flatten.
Discard the plastic.
Once the celery and apple are softened , Very Carefully add the calvados and again very carefully tilt the pan slightly towards the flame and ignite. The alcohol will burn off but the apple brandy flavour will be infused into the vegetables. Remove to a mixing bowl, let cool and add fresh herbs and lemon zest. Mix thoroughly.
Lay 5 pieces of equal length kitchen twine, approx 10″, on your cutting board (or clean work surface) 1″ apart and place the butterflied pork on top (as per photo below). Season the inside of the pork with 1/4 tsp S&P.
Spoon herb filling in an even layer and pat down. Fold over the loin (like closing a book). Try a keep as much of the filling in there as possible.
Begin to tie the pieces of twine.
All this can be done ahead of time and refrigerated until needed.
NOTE: If you have an extra pair of hands around use them here. It’ll be easier.
NOTE: When tying the twine I like to tie the top and bottom first as it tends to keep more of the filling in the center.
Preheat oven to 375°F.
Preheat large skillet on high for 1 minute. Add 2 tbsp olive oil. Season pork with S&P on all sides and sear for 2-3 minutes each side until nice ‘n’ golden. Place on a foiled oven tray and add 1 cup chicken or vegetable broth. Since this is a very lean cut of pork it can overcook and dry out so by adding the broth you’re ensuring the pork stays lovely and moist.
Cook for 45 mins – 1 hour or until internal temp 150°F.
Remove and let rest for 10 minutes before carving. This enables the juices to redistribute back into the meat.
Perfect for a Sunday Roast.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.