Instructions

1. Preheat your oven to 375 degrees
2. Peel and core your apples, then slice into thin strips.
3. Toss the apples with the 1 Tbsp cinnamon and 1/2 tsp nutmeg.
4. Place the apples in an oven safe dish and bake for 1 hour. Your apples will be soft and you can mash them up a little with a fork.
5. *Please note: this step can be done up to 2 days before you make the pork roast. I made mine the day before and stored it in the fridge.
6. Now for the pork....
7. Heat your oven to 350 degrees.
8. Trim your pork roast from any fat you do not want on it, but keep the thin layer of fat on the top of the roast. Don't remove the fat on the top, it makes all the difference with moisture, plus it gets all crispy and tastes really good!
9. Butterfly or Roll Cut your roast. In case you don't know what that means, I put a link there for ya ;)
10. If you butterfly the roast, pound it down with a meat mallet a little bit to flatten it out. If you roll cut the roast you don't need to pound it down.
11. Season both sides of the roast with salt and pepper, then season just the inside of the roast with all spice, garlic powder, onion powder and dash of cayenne.
12. Spread the applesauce inside the roast, then carefully roll up as tightly as possible without having your apples spill out.
13. Tie the roast secure with string or you can use toothpicks on the edge to hold it together.
14. Place in a small baking dish, just big enough to fit the roast lengthwise and pour the vegetable broth on the bottom of the pan.
15. Place the roast in the oven for 30 minutes.
16. Raise the temperature to 380 degrees and cook for an additional 10 minutes. This helps crisp the top of the pork.
17. Remove from the oven and let sit for 10 to 15 minutes before you cut it so you don't end up with dry pork. This helps seal in the juices.
18. Remove your string or toothpicks and slice, mine gave me 7 slices.

Cooking time (duration)

About 30 minutes prep time, and 2 hours cook time.

Number of servings (yield)

7 slices

Category

Dinnertime

Submitted by

Nicole Davis

Nutritional Information

For nutrition information and more paleo/low carb recipes visit www.foodimakemysoldier.com