Pumpkin Spice Rubbed Pork Roast stuffed with Butternut Squash, Bacon and Caramelized Onions! (grain,gluten,egg,dairy,nut free & paleo)
Pork Roulades are so impressive when you serve them, and honestly not that tough to make, all it takes is just a bit of patience! This version is coated in a smoky sweet pumpkin spiced rub and stuffed with bacon, caramelized onions and butternut squash... Yum! Something like this could be perfect for those of you who only cook for 2 for thanksgiving dinner, or as a yummy seasonal Sunday dinner in front of the fireplace!
· 1/3 cup coconut palm sugar
· 2 tsp pumpkin pie spice
· 3/4 tsp dry mustard
· 3/4 tsp onion powder
· 3/4 tsp garlic powder
· 3/4 tsp sea salt
· 3/4 tsp black pepper
· 1/4 tsp cayenne pepper
· 2-2 1/2 lb pork loin roast
· 1/2 lb bacon, chopped
· 1 small onion, diced
· 1 cup butternut squash, finely diced
· 1/4 tsp sea salt
· 1/4 tsp black pepper
· 1/4 tsp nutmeg
· 1/4 tsp garlic powder
· 6 fresh sage leaves, ribboned
1. Preheat oven to 350 degrees and place a roasting rack into a large roasting pan.
2. In a medium size bowl combine all of the rub seasonings. Take the pork and begin to slice and "unroll" it as you slice into it. You can place a piece of parchment paper over the butterflied pork loin and flatten it more using a meat mallet. Rub half of the rub on into the outside of the roast, and use the remaining rub on the other side of the roast. Set aside and allow to come to room temperature.
3. In a large skillet over medium high heat cook the bacon for 5 minutes to begin to crisp and render some fat. Add to the skillet the onion, squash and seasonings, stir to combine, reduce heat to medium and cook for 20 minutes or until onions are translucent and squash is fork tender.
4. Spoon the filling evenly onto the pork loin. Begin to carefully roll the pork from the shorter side until fully rolled. Tie with bakers twine to secure, place into the prepared roasting pan and cover with foil.
5. Place into oven and bake for 60-90 minutes or until a meat thermometer inserted into the thickest part of the roll reads 155 degrees. Remove from oven and allow to rest for 10 minutes before slicing and serving.