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!
- 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
- Season the boneless pork loin liberally with the Montreal steak seasoning.
- Heat oil in cast-iron skillet and sear the roast until it is golden brown on all sides.
- Remove the roast from the cast iron and set aside.
- Preheat oven to 425 degrees.
- Wrap the roast with the bacon slices and then place back in skillet.
- Add the onions, garlic, apricots, and apples to the skillet and place in oven.
- Roast for 15 minutes, then add the 2 cups of water to the skillet.
- Roast for another 15 minutes (the loin should reach an internal temperature of 145 degrees).
- Remove the skillet from the oven, and place the roast on a cutting board.
- Place the skillet on a medium heat burner and stir the ingredients well, adding salt and pepper if needed.
- 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.
Nutrition Facts Per Serving
Photographer: Carmen Troesser