Welcome to my new site everybody!!! This has been in the works for a long time, and I am so happy to be able to share it with you! Please take time to have a look around and I hope that you find this site a wonderful resource for you. Please have patience this week as everything gets finished and tweaked! Also- stay tuned for more great news tomorrow!

In celebration of this awesome event, I have teamed up with WOLF GOURMET to bring you this gorgeous Bourbon Apple Cider Glazed Stuffed Roasted Pork Loin and Sweet Potatoes. Also, a HUGE over the top awesome giveaway!!!! I cooked this dish in one of their brand new Countertop Convection Ovens and I couldn’t believe it. It cooked so easily, so evenly, so efficiently, and without mess. And it produced a perfectly cooked, juicy and delicious roast pork loin that was restaurant quality. And now, I get to give one to one of you!! ($500 value!) Gahhhh! That makes me so happy.

To enter, all you have to do is leave a comment (one per person please) below, telling me what you would like to see here on the site moving forward. More cocktails? More desserts? More gluten free desserts? More salads, or soups or Vegan dishes or quinoa salads or anything with bacon? Just let me know what kind of recipes you would like to see here, because this is all about you! The winner will be chosen at random. Please make sure that you use your correct current email address (that you actually check every day!) with your comment so that I can reach you. You need to respond within 24 hours or I will pick a new winner. This contest will be over on Wednesday November 18th, 2015 at 9am PT, and I will announce the winner here immediately and then email the winner. I am afraid this is open to US residents only.     THIS CONTEST IS NOW CLOSED! THE WINNER IS COMMENT #6: Christine 24.97.241.242 Submitted on 2015/11/16 at 5:11 am I’m not so sure I want you to change anything, thou the new site is classy! …but don’t change your system, I love that you give me such a variety, meat dishes, desserts, cocktails, salads, even your tablescapes!!! I still make recipes you posted years ago, adding each year to my favorites…And todays stuffed pork loin is another one I am going to make and maybe it too will end up as another of my families favorites…Thank you! Congratulations Christine- email me!!! Now, onto the food!! As we get into the chilly autumn and winter months, this is the perfect recipe. This dish is a celebration of the best flavors and ingredients of the season all rolled into one gorgeous plate. The stuffing in the pork is an incredibly festive and complimentary blend of sauteed onion, apple, walnut, cranberries and sage which pairs magically with the roast pork. The glaze, a heady and fragrant blend of spiced apple cider and bourbon which makes a luscious sauce great for basting and then for simmering into a thickened silky glaze for drizzling over the pork and roasted sweet potatoes when you serve the dish.

Besides the amazing flavors and ingredients is the versatility of this dish. It takes about 30 minutes to prepare everything and then you are really pretty hands off for the cooking time which makes this recipe great for a decadent weeknight meal or an easy special occasion meal. In our house we loved this so much that I am going to make it for Christmas Dinner!

*An added perk is that this dish happens to be gluten, dairy, egg and soy free so if you have any friends or family with food allergies you are hosting this Holiday season this dish is a perfect fit!

Here is how I made this:

Preheat the countertop oven to 375F on the Roast setting.
In a heavy skillet over high heat add the olive oil. Add the onion and sprinkle with kosher salt. Sauté for 3 minutes. Add the apple and sauté for 2 to 3 minutes more and then add the walnuts and cook another minute. Transfer the stuffing to a bowl and add the cranberries and sage. Mix well, season to taste with kosher salt and set aside.

Lay out the pork loin on a cutting board and slice ¾ of the way through horizontally. Pull the pork loin apart so it is flat and cover it with a large sheet of plastic wrap. Use a meat tenderizer to pound the pork into a larger flatter rectangle. Discard the plastic wrap and sprinkle the pork loin liberally with kosher salt.

Cover the pork loin in an even layer of the stuffing.

Gently roll up the pork loin and add a few wooden skewers to keep it closed while you tie up the loin. Use butchers twine to wrap around the pork loin, pulling it into a tighter cylinder. When you have tied off the twine you can remove the skewers

Use the same skillet you used for the stuffing, add the olive oil over high heat. Rub the pork loin generously with kosher salt. When the skillet is smoking add the pork loin and sear on every side until browned. Leave the skillet on the stove and transfer the pork loin to the roasting rack and then add the bourbon and the apple cider to the skillet. Let cook for a few minutes and then pour the mixture over the pork loin- it will drip to the bottom of the pan.

Toss the sweet potatoes with the 3 tablespoons of olive oil and sprinkle with kosher salt on the sheet pan. Place the pork loin in the oven on the top rack and roast for 40 minutes. At the 40 minute mark, baste the pork with the glaze in the bottom of the pan. Place the sheet pan with the sweet potatoes on the bottom rack. Roast for another 20 minutes and then use the probe to check the temperature on the pork. When the internal temperature reaches 145F remove the roasting pan from the oven and transfer the roast to a cutting board. Set the sweet potatoes aside. Put a piece of foil over the roast to keep it warm while it rests. Strain the drippings in the bottom of the roasting pan into the skillet. Cook the glaze over high heat for a few minutes until it is thickened.  

Generously brush the pork loin with the glaze and then carefully slice with a sharp knife into one-inch thick pieces.

Serve with Roasted Sweet Potatoes.

For the full recipe, please go to the Wolf Gourmet Blog.