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Holiday Pork Roast with Apricots and Roasted Apples Wrapped in Crisp Bacon and served with Pan Gravy

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Life is about balance and this recipe provides a harmonious delectable holiday main course. The antibiotic-free Berkshire pork provides lean protein. The uncured, nitrate-free Heritage bacon provides exceptional zest to this holiday dish.  The apples, apricots, garlic, and onions provide much more than just great flavor; these nutritional powerhouses add tons of vitamins, dietary fiber, antioxidants, and phytonutrients to create a perfect dish that balances abundant nutrition that is rich in taste!

Ingredients

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  • 2# Berkshire Boneless Pork Loin (antibiotic-free)
  • 8 Slices Heritage Bacon (uncured & nitrate-free)
  • 1 Tablespoon Montreal Steak Seasoning
  • ½ Jumbo Yellow Onion (sliced thin)
  • 2 Bulbs Garlic (separate cloves and leave them whole)
  • 2 Organic Fuji Apples (cut into large chunks)
  • 1 Cup Dried Organic Apricots (sliced thin)
  • 2 Cup’s Water
  • 2 OZ Olive Oil

Preparation

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  1. Season the boneless pork loin liberally with the Montreal steak seasoning.
  2. Heat oil in cast-iron skillet and sear the roast until it is golden brown on all sides.
  3. Remove the roast from the cast iron and set aside.
  4. Preheat oven to 425 degrees.
  5. Wrap the roast with the bacon slices and then place back in skillet.
  6. Add the onions, garlic, apricots, and apples to the skillet and place in oven.
  7. Roast for 15 minutes, then add the 2 cups of water to the skillet.
  8. Roast for another 15 minutes (the loin should reach an internal temperature of 145 degrees).
  9. Remove the skillet from the oven, and place the roast on a cutting board.
  10. Place the skillet on a medium heat burner and stir the ingredients well, adding salt and pepper if needed.
  11. Scrape the bottom of the skillet to release all the flavorful drippings. Once the seasoning is adjusted, this is your delicious pan gravy.

Note:  When you are ready to serve, slice the roast in 1/2 inch slices and lay them out on a platter, or individual plate. If on a platter, pour all the skillet ingredients over the sliced roast. If portioning on a single plate, spoon enough pan gravy / skillet ingredients as you prefer for each serving.

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Nutrition Facts Per Serving

Calories 470
Total Fat 26g
Carbohydrates 23g
Protein 36g

Photographer: Carmen Troesser

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