Stuffed Pork Loin Roast

~serves 5, Paleo, dairy free & gluten free

- ¼ cup dried, unsweetened cranberries

- ½ cup dried, apricots, chopped

- ¾ cup walnuts

- 1 teaspoon ground sage

- 1 teaspoon sea salt

- ½ teaspoon pepper

- 1 teaspoon onion powder

- 1½ lbs pork loin roast

     Preheat oven to 375 degrees and line a baking sheet with tin foil.

     Pulse the first seven ingredients in a food processor until it resembles the texture pictured below. If you don’t have a food processor you can finely chop all ingredients and mix by hand until the mixture becomes somewhat sticky. Set aside and prepare pork loin.

     Prepare pork loin by butterflying or cutting in a roll fashion (pounding the meat afterwards will help it be uniform and flat for beautiful rolling).

     Sprinkle the filling mixture all over the open, flat meat slab, then carefully roll it into a log. Wrap butcher’s twine around every two inches, so that the pork loin doesn’t fall apart during roasting.

     Roast the pork loin for 45-50 minutes or until a thermometer inserted into the meat reads 145 degrees. Allow the roast to cool for 10 minutes prior to cutting and serving. Cut with a sharp knife into rounds.