Braised Apple Stuffed Pork Loin

Source: www.tgipaleo.com
Course: Dinner
Preperation time: 40min
Cooking Time: 3h
Serves: 8

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 cup Chicken Stock 1 1 1 1 0 0 11 11
2 Tablespoon(s) Rosemary 0 0 1 1 0 0 3 3
2 cup(s) Brussel Sprouts 1 1 2 2 0 0 9 9
1 Large Pork Chops, Bone In 4 4 0 0 2 2 39 39
1 Tablespoon Dried Sage 0 0 0 0 0 0 1 1
1 Large Granny Smith Apple 0 0 4 4 0 0 15 15
2 Large(s) Parsnip(s), Sliced 0 0 7 7 0 0 30 30
1 Large Onion, Sliced 2 2 15 15 0 0 64 64
2 Large(s) Carrot(s), Sliced 0 0 2 2 0 0 7 7
1 Tablespoon Sea Salt 0 0 0 0 0 0 0 0
1/4 cup Extra Virgin Olive Oil 0 0 0 0 7 7 60 60
Total: Approximate Nutrition Info, Per Serving: 8 31 10 239
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Instructions

  1. With a sharp knife, cut thumb-length incisions into the top and sides of your pork loin. Slice the apple and shove the slices into the cavities…try to fit as many as possible.
  2. Rub the olive oil all over the pork, then rub the seasonings all over. Let the pork loin sit at room temperature for 30 minutes.
  3. In a dutch oven, heat some more oil over medium high heat. CAREFULLY, sear the pork loin on each side. Then set it down, fat side up, in the pot and add the veggies and stock right on top. Reduce the heat to medium-low and cover.
  4. Braise for 2 ½ to 3 hours, basting with the juices occasionally.
Visit www.tgipaleo.com for the full instructions.

Notes


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