Paleo Stuffed Pork Loin

Today, I felt a hankering for pork and stuffing. Having never made such a dish before, I searched on the web for Paleo pork stuffing recipes. Immediately, I found two recipes that I thought looked promising as ways for me to make a good-tasting dish. Combining together the recipe at https://paleoleap.com/stuffed-pork-tenderloin with the recipe at https://40aprons.com/best-paleo-stuffing, I replaced the mushrooms and fruit in the stuffing recipe with the tomatoes and artichokes in the pork recipe also adding to the stuffing recipe the garlic, thyme, sage, and nutmeg in the pork recipe and replacing the egg amount of one egg in the pork recipe with the egg amount of three eggs in the stuffing recipe. Furthermore, also in the stuffing recipe, I replaced the ghee with a ghee and liquid coconut oil combination, the diced onions with pearl onions, the diced celery with celery flakes, the chopped parsley with parsley flakes, and the poultry seasoning with my own, original, all-natural flavor-enhancer and Italian seasoning mix that I call Hot Mix, my recipe for which is at https://www.anvil-panow-creations.com. Finally, I replaced the pork tenderloin with pork loin thick slices.

When all was said and done, I had discovered that the only drawback to my final product outcome was a burnt top on the stuffing. Therefore, perhaps a lower baking temperature and/or an aluminum foil wrap covering over the baking pan might be in order. Nevertheless, after having easily and quickly scraped off the burnt bits from the baked stuffing surface, I was pleasantly surprised to taste a most delicious dish, indeed. Amazingly to me, the pork was wonderfully moist and tender and the stuffing was stupendously spicy and fluffy.

Here is my Paleo Stuffed Pork Loin brand new, original recipe:

Ingredients:

2-4 thick slabs fresh pork loin

2 cups blanched almond flour

3 whole fresh eggs

3 cups frozen pearl onions

1/2 cup and 1 cup cool plain water

1/4 cup tomato powder

1 medium (13.75 ounces) can quartered artichoke hearts

1 tablespoon and 1 teaspoon parsley flakes

1 cup celery flakes

6 pinches Italian seasonings mix (or my Hot Mix)

4 pinches ground sage

4 pinches ground thyme

4 pinches garlic powder

2 pinches ground nutmeg

1 pinch Himalayan pink fine salt

1 pinch ground black pepper

2 tablespoons ghee

3 tablespoons liquid coconut oil

Directions:

1. Preheat oven (I used an indoor grill oven) to 350 F or recommended temperature for pork.

2. Simmer frozen pearl onions in 1 cup water for few minutes or until cooked. Drain. Set aside.

3. Mix tomato powder and 1/2 cup water into paste. Set aside.

4. Beat eggs with whisk until no egg whites are visible. Set aside.

5. Pour artichokes into colander. Rinse under running water. Drain and squeeze out excess water. Set aside.

6. Heat ghee and oil in skillet on medium heat.

7. Add onions, tomatoes, artichokes, parsley, celery, 4 pinches Italian seasonings mix (or Hot Mix), sage, thyme, garlic, nutmeg, salt, and pepper.

8. Sauté on medium heat for 5 minutes or until onions are translucent. Remove from heat.

9. Add almond flour. Stir to mix.

10. Add eggs. Stir to mix. Set aside stuffing mixture.

11. Line bottom of 10 inch by 10 inch baking pan with pork slices.

12. Sprinkle all pork slices exposed sides evenly with 2 pinches Italian seasonings mix (or my Hot Mix).

13. Spread stuffing mixture evenly all over pork slice exposed sides and any exposed pan bottom.

14. To prevent stuffing from burning, try covering pan with aluminum foil.

15. Bake for 30 minutes to 1 hour or until stuffing browns.

16. Turn off oven. Keep dish in oven for 15-30 minutes.

17. Enjoy immediately.