Pork Loin Stuffed with Bacon Orange Cherry Jam (AIP, Paleo, GAPS, SCD)

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Last Updated on March 30, 2023


I’ve been at it in the kitchen working on another recipe using the Bacon Orange Cherry Jam which is one of six recipes I contributed to  The Paleo AIP Instant Pot Cookbook.  

Have you ever made a pork loin? My mother used to make them occasionally (usually from a package swimming in “lemon pepper” marinade) but they always came out dry. Pork loin is a cheaper cut (unlike it’s pork tenderloin counterpart) and very lean, and when you pair that with the fact that many people tend to overcook pork, it’s a recipe for disaster. Using a probe thermometer is really important not only to be sure the meat is fully cooked, but also that it’s not OVERcooked.

This recipe is a very easy one and got great reviews from my family. Don’t let the term “butterfly” scare you. It’s a simple procedure that allows you to open the pork up (like a butterfly’s wings) and pound it out until it’s thin. Then you can spread the jam on top (or any stuffing of choice) and roll it up. THIS tutorial is demonstrated using a pork tenderloin – but keep in mind a pork loin is what we are using in this recipe. Basically, you will slice into the pork loin lengthwise with a sharp knife, leaving about an inch-and-a-half intact. Then, open up the pork like a butterfly. Next, you will place saran wrap on top of the meat and pound it to flatten.

The roast in this picture was only 1 1/2 pounds. I would probably make two of these for my family of five and expect to have some leftovers. (UPDATE: I made another one for dinner recently and a roast between 1 1/2 – 2 lbs. fed four adults and a 4-year-old with a big appetite plus gave us leftovers.)

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Shared on the AIP Recipe Roundtable and Allergy Free Thursday.




Pork Loin Stuffed with Bacon Orange Cherry Jam (AIP, Paleo, GAPS, SCD)

  • Author: Jen/ My BIG FAT Grain Free Life


Units Scale
  • 3 lb. pork loin roast (or two 1 1/2 lb. roasts)
  • 1 1/2 to 2 cups bacon orange cherry jam, prepared ahead and refrigerated
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried thyme


  1. Preheat oven to 450F. Combine the garlic powder, onion powder, rosemary, salt and thyme in a small bowl and set aside.
  2. Butterfly the pork loin by slicing into it horizontally with a sharp knife. Leave about 1 1/2 inches intact so as not to cut all the way through.
  3. Open up the roast and place plastic wrap on top. Pound the roast to make it thin.
  4. Spread the bacon jam on top of the roast.
  5. Carefully roll up the roast starting at one of the long sides. Secure with toothpicks or kitchen twine.
  6. Rub the outside of the roast with olive oil and sprinkle all sides generously with spice mixture.
  7. Place roast in a parchment-lined rimmed baking sheet or glass or ceramic shallow baking dish.
  8. Insert a probe thermometer at an angle into the center of the roast.
  9. Bake at 450F for 10 minutes.
  10. Turn down the oven to 275F and continue to cook until the internal temperature reaches 145F.
  11. If the top isn’t sufficiently browned, turn on the broiler for just a few minutes, watching carefully so it doesn’t burn.
  12. Allow the meat to rest a full 10 minutes before slicing crosswise.




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