You are here
AIP gluten free healthy fats paleo pork whole30 

Holiday Pork Roast


My husband, son and I have been in Florida for the last 12 days visiting family, and attending two weddings. How fortunate that two of my good friends decided to get married a week apart! It has been a hectic trip, but one full of celebration. The holiday spirit is in the air. This is the first year I will not be spending Christmas with my family, ever. That’s really sad for me. Even so, I decided to make a pre-holiday, holiday feast for us to enjoy the time we do have together.

This pork turned out beautiful in appearance and absolutely stunning in flavor. Seriously 5 star meal here.

The caramelized apple pieces, the bright and juicy pomegranate with the aromatic tarragon make this roast a fantastic addition to any holiday table.

Serves 6

Holiday Pork Roast

2 hr, 30 Prep Time

45 minCook Time

3 hr, 15 Total Time

Save Recipe

Ingredients

  • 3-4lb boneless pork tenderloin
  • 1 cup pomegranate
  • 2 gala apples
  • 3 stalk lemon grass
  • 5 garlic cloves
  • a bunch of tarragon
  • 2 tbsp coarse pink Himalayan salt
  • 1 tbsp ground black pepper
  • 1/4 cup coconut aminos
  • 1/4 cup grass fed beef tallow

Instructions

  • Trim your pork loin of the thickest parts of fat.
  • Use a sharp flat knife and carefully run between the meat and the fat, careful not to pierce the meat, as you pull up on the fat.
  • Place in a large bowl & set aside.
  • Cut one of the apples in to 1/4 inch squares, mince the garlic, and fine chop 3 sprigs of tarragon. Mix up and sprinkle all over pork in large bowl.
  • Add in coconut aminos, salt, pepper & tallow.
  • Mix and rub all over.
  • Let marinate for 2 hours.
  • Pre heat oven to 400F.
  • On a sheet pan, arrange sliced apples & lemon grass to make a bed for the pork.
  • Place pork, fat side up on it, and arrange all the chopped up apple/garlic on top.
  • Sprinkle liberally with pomegranate.
  • Save some for serving too.
  • Roast at 400F for aprx 40-45minutes.
  • Remove from oven and let it rest for 10 minutes under aluminum tent before serving.
  • Slice and serve over fresh tarragon, garnish with roasted apples & fresh pomegranate.
  • We enjoyed this with braised savoy cabbage & chestnuts. It was lovely!
http://www.thecastawaykitchen.com/holiday-pork-roast/

12256756_891703600943807_1051130623_n
IMG_6435


Related posts

Leave a Comment