Adding the apples and onions
Securing the bacon with skewers
Ready to slice
3 lbs. pork loin
4 apples - 2 red and 2 green, cored and sliced thin
1 large sweet onion slice thinly and cut into half
4 Tbsp. maple syrup
2 Tbsp. cinnamon or pumpkin pie spice
12-16 strips bacon
6 cups vegetable stock or water
1 1/2 cups white grits
11/2 Tbsp. salt
2 tsp fresh cracked black pepper
3/4 tsp cinnamon
1/3 cup heavy cream
1/2 cup fresh shaved parmesan cheese
½ tsp fresh cracked black pepper
1 1/2 cups pumpkin puree
3 Tbsp. shaved parmesan cheese
1/3 cup Mascarpone cheese
2 Tbsp. chopped sage
1 Season meat with salt and pepper.
2 Make slits 3/4 the way through the pork loin in 3/4 inch intervals.
3 Season with salt and pepper between the slits. Drizzle some maple syrup into the slits. Place 1/2 slice onion and 1 apple slice between each slit.
4 Lay bacon strips on pork and wrap around so that they are overlapping. Secure with bamboo or wooden skewers.
5 Place any leftover apples and onions in the bottom of a roasting pan to make a vegetable rack. Sprinkle with cinnamon. Place pork roast on top. Roast at 350 degrees for 25 minutes or until an internal temperature reads 135 degrees on a probe thermometer.
6 Remove from oven and let rest 10 minutes before slicing.
7 Serve with Pumpkin Grits.
1 In heavy bottom rondo style pan bring stock or water to a simmer and add grits in a slow stream (known as raining in), whisking until completely incorporated. Add salt, cinnamon and pepper.
2 Continue to stir with wooden spoon occasionally until all the liquid is absorbed and the polenta is thick and soft about 25-30 minutes.
3 Add pumpkin puree and continue to cook another few minutes.
4 Add cream and Parmesan cheese, simmer for an additional minute until combine.
5 Mound grits onto platter in big spoonful’s and arrange pork next to grits; sprinkle with sage.