Pork Loin Stuffed with Bacon Orange Cherry Jam (AIP, Paleo, GAPS, SCD)
  • 3 lb. pork loin roast (or two 1½ lb. roasts)
  • 1½ 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
  • ½ 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 1½ 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.
Recipe by my BIG FAT grain free life at https://mybigfatgrainfreelife.com/2016/10/pork-loin-stuffed-with-bacon-orange-cherry-jam-aip-paleo-gaps-scd.html