• Paleo Stuffed Pork Loin Roast Recipe

    Paleo Stuffed Pork Loin Roast | stupideasypaleo.comThis recipe for Paleo Stuffed Pork Loin Roast is easy enough to do on a weeknight, but special enough for a special holiday table.

    Paleo Stuffed Pork Loin Roast | stupideasypaleo.com

    Traditionally, pork loin is stuffed with bread stuffing, but I’ve kept this Paleo Stuffed Pork Loin Roast super flavorful with a mixture of dried tart cherries, sweet dried apricots, tender walnuts, and earthy sage. With a basic technique, you’ll butterfly the pork loin to flatten the meat and make it perfect for stuffing and rolling. Pounding the meat so it’s uniformly flat after you’ve cut it will make rolling the meat easier.

    Paleo Stuffed Pork Loin Roast | stupideasypaleo.comPaleo Stuffed Pork Loin Roast | stupideasypaleo.comPaleo Stuffed Pork Loin Roast | stupideasypaleo.comPaleo Stuffed Pork Loin Roast | stupideasypaleo.comPaleo Stuffed Pork Loin Roast | stupideasypaleo.com

    Since pork loin is a very lean cut of meat, I recommend cooking it with the fat side up to help keep it moist. You could even serve it with a simple Paleo herb gravy (like this one from Nom Nom Paleo) for extra credit points. Remember to ask your butcher for some twine when you buy your roast—most will be happy to give you a small amount on the house.

    When I got my four pound roast home, I discovered it was actually two smaller pieces tied together by the butcher (oops!). I just rolled with it and did two roasts that were smaller.

    Paleo Stuffed Pork Loin Roast | stupideasypaleo.comPaleo Stuffed Pork Loin Roast | stupideasypaleo.com

    Here’s how to make your Paleo Stuffed Pork Loin Roast…

    Paleo Stuffed Pork Loin Roast Recipe

    Preparation 20 mins 2017-03-29T00:20:00+00:00
    Cook Time 45 mins 2017-03-29T00:45:00+00:00
    Serves 1     adjust servings

    Ingredients

    • 4 lb (1814 g) pork loin roast
    • 1 c (100 g) chopped walnuts
    • 1/2 c (100 g) dried apricots*, chopped
    • 1/2 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

    Instructions

    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.

    by

    Paleo Stuffed Pork Loin Roast | stupideasypaleo.com
    Paleo Stuffed Pork Loin Roast Recipe
    Prep time:
    Cook time:
    Total time:
    Ingredients
    • 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 [url href=”http://amzn.to/GKtEnV” target=”_blank”]sea salt[/url]
    • 1 tsp (5 g) ground black pepper
    Instructions
    1. Preheat the oven to 375F (191C). Line a baking sheet with foil or [url href=”http://amzn.to/15KMkcT” target=”_blank”]parchment paper[/url].
    2. Prepare the pork loin roast by butterflying or cutting it in a roll fashion.<a href=”http://allrecipes.com/video/3082/how-to-stuff-a-pork-loin/detail.aspx” target=”_blank” data-mce-href=”http://allrecipes.com/video/3082/how-to-stuff-a-pork-loin/detail.aspx”> Here’s how to cut it in a roll</a> 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.
    Notes
    *Look for dried fruit that in unsweetened when possible.[br][br]Equipment needed:[br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br][url href=”http://amzn.to/1aeNr7r” target=”_blank”]Baking sheet[/url][br][url href=”http://amzn.to/15KMkcT” target=”_blank”]Parchment paper[/url][br][url href=”http://amzn.to/1dIdadH” target=”_blank”]Small bowl[/url]

     

    Paleo Stuffed Pork Loin Roast | stupideasypaleo.com

    What’s your favorite meat for your holiday table? Tell me in the comments below!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    10 thoughts on “Paleo Stuffed Pork Loin Roast Recipe

    1. That is so funny! I decided to make pork tenderloin (a bit different I know) for Christmas dinner. Not sure I can stuff it but I will ponder that possibility. Any suggestions would be greatly appreciated as this is my first paleo Christmas.

      1. Hi Beth! You can totally do this with pork tenderloin, though it may be more effective to just butterfly it instead of cutting it in a roll fashion.

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