We love meat. We love bacon. It’s just so salty and sweet and oh, so delicious (even when it isn’t perfectly crispy and even when it’s a smidgen burnt). You just can’t go wrong with bacon in my book. 🙂
Last week while Brent’s parents were in town visiting, we made a pork fried “rice” dish (using cauliflower), Health-Bent’s Orange Chicken, our Slow Cooker Chili, PaleOMG’s Honey Ginger Apple Pulled Pork, etc. One of the items that remained was a pound of pork loin roast (we had bought a 3 lb roast but only needed 2 lbs for the recipe). So, two nights ago, I set out to cook it before it went bad in our fridge.
Anyways, I was rummaging through the fridge and pantry for inspiration. I came across bacon and apples. Bingo! Ultimately, this recipe needs some tinkering. The overall flavor was good, but next time I’ll sauté the onions and use a few more spices. I’ll be sure to post the improved recipe once I’ve done it. 🙂
- 1 1-lb pork loin roast
- 2 small granny smith apples, cored and chopped
- 1/2 white onion, chopped
- 6-8 slices of bacon, uncooked
- 4-6 cloves of garlic, crushed (just press down with the flat of a knife to crack them open)
- salt to taste
- pepper to taste
- coconut oil, bacon fat, or whatever you prefer to grease the roasting pan/baking dish
- Preheat the oven to 350 degrees F.
- Season the roast with a sprinkling of salt and pepper.
- Cut a pocket into the center of the roast.
- Stuff the pocket with about half of the chopped apples, chopped onion, and crushed garlic cloves.
- Wrap the roast with the slices of bacon. (I wrapped four across the bottom and up the sides, and then four across the top and down the sides.)
- Grease the roasting pan or baking dish.
- Bake the roast for 30 minutes.
- Add the remaining apples, onion and garlic to the dish, distributing them as evenly as possible around the roast.
- Bake for another 30 minutes, or until the pork is cooked through.
- Slice, serve and enjoy!
Full disclosure: the 1 lb roast smelled a little funny and there were a few greenish spots on the fat. A lot of people I know would have just tossed the whole thing. I hate wasting food, so I salvaged it. How? Check out my post of safety tips on dealing with these kinds of things.