Oven-Baked Stuffed Pork Roast
Living a healthy, balanced life means you aren't on a weight loss plan, but you aren't consistently injuring your metabolisms either. Keep your metabolism burning with the healthy habits you have learned form my nutrition plans, and incredible, family-loved recipes like this incredible stuffed roast! Your metabolism will thank you for it!
Cleanse Days 8-10, Maintenance | Serves 8
Prep time: 15 minutes | Total time: 1 hour, 45 minutes
Ingredients
2 tablespoons olive oil
1 large sweet onion, halved: half finely chopped, the other half sliced
1 large apple, cored and cut into small cubes
1 cup cooked or thawed frozen butternut squash cubes
1 cup cooked wild rice
1 cup fresh or thawed frozen cranberries: half chopped and half left whole
1 tablespoon fresh rosemary leaves, plus 2 sprigs
2 teaspoons sea salt
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1 (2-pound) pork loin roast
1/2 teaspoon freshly ground black pepper
2 cups chicken broth
Green salad, for serving
Directions
- Preheat the oven to 350 degrees F. Line a roasting pan with parchment paper.
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and sauce until soft, about 8 minutes. Stir in the apple, squash, rice, chopped cranberries, rosemary leaves, 1 teaspoon of salt, they thyme, 1/2 teaspoon of the pepper, and the cloves. Cook, stirring frequently, for 5 minutes, then remove from the heat.
- Cut the pork loin into 1-inch slices but not all the way through (cut down to about 1 or 2 inches from the bottom of the roast). Put the pork in the prepared pan. Stuff the apple-squash mixture in between the slices of the roast. Season with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Arrange the sliced onion, whole cranberries, and rosemary sprigs around the roast. Drizzle the broth around the roast (not on top of it). cover the pan with aluminum foil. Roast for 45 minutes, or until the internal temperature is 150 degrees F, removing the foil for the last 15 minutes to brown the roast. When the roast is done, remove it from the oven, cover it with foil or a tea towel, and let it rest for 10 minutes before slicing.
- Serve with a green salad.
Living a healthy, balanced life means you aren't on a weight loss plan, but you aren't consistently injuring your metabolisms either. Keep your metabolism burning with the healthy habits you have learned form my nutrition plans, and incredible, family-loved recipes like this incredible stuffed roast! Your metabolism will thank you for it!
Cleanse Days 8-10, Maintenance | Serves 8
Prep time: 15 minutes | Total time: 1 hour, 45 minutes
Ingredients
2 tablespoons olive oil
1 large sweet onion, halved: half finely chopped, the other half sliced
1 large apple, cored and cut into small cubes
1 cup cooked or thawed frozen butternut squash cubes
1 cup cooked wild rice
1 cup fresh or thawed frozen cranberries: half chopped and half left whole
1 tablespoon fresh rosemary leaves, plus 2 sprigs
2 teaspoons sea salt
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1 (2-pound) pork loin roast
1/2 teaspoon freshly ground black pepper
2 cups chicken broth
Green salad, for serving
Directions
- Preheat the oven to 350 degrees F. Line a roasting pan with parchment paper.
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and sauce until soft, about 8 minutes. Stir in the apple, squash, rice, chopped cranberries, rosemary leaves, 1 teaspoon of salt, they thyme, 1/2 teaspoon of the pepper, and the cloves. Cook, stirring frequently, for 5 minutes, then remove from the heat.
- Cut the pork loin into 1-inch slices but not all the way through (cut down to about 1 or 2 inches from the bottom of the roast). Put the pork in the prepared pan. Stuff the apple-squash mixture in between the slices of the roast. Season with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Arrange the sliced onion, whole cranberries, and rosemary sprigs around the roast. Drizzle the broth around the roast (not on top of it). cover the pan with aluminum foil. Roast for 45 minutes, or until the internal temperature is 150 degrees F, removing the foil for the last 15 minutes to brown the roast. When the roast is done, remove it from the oven, cover it with foil or a tea towel, and let it rest for 10 minutes before slicing.
- Serve with a green salad.
