Apple Chips (HCG Friendly)

Remember those huge bushels of apples I picked a week or so ago? This was one thing I made with all those darn apples. I had to figure this out, and its a touch-and-go way of cooking. Why? It all depends on how think you slice the apples! Mine were on the "thicker" side, so it took a lot longer to make. So keep an eye on them, and trust your cooking instincts!

APPLE CHIPS

A hand full of apples
optional: cinnamon and sugar

Slice the apples (the thicker, the longer they will have to cook)

Place slices on a single layer on parchment paper on top of a cookie sheet

Sprinkle with sugar (I used stevia, it was great!) and cinnamon

Cook on a very low degree (250 degrees F) for a few hours (mine took more like 5 to 6 hours). Pull them out when they are crisp!

Store in an air-tight container (to keep them crisp)--they should last about 1-1/2 to 2 weeks.

*These are HCG Friendly!*
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Grilled Stuffed Pork Loin

GRILLED STUFFED PORK LOIN

Not all pork loins can be stuffed. When choosing a pork loin, look for short and wide shape. That gives more surface area once roast is opened up. Avoid long and thin pork loins, too little room for stuffing.

Filling
1 cup apple cider
1/2 cup cider vinegar
3/4 cup packed light brown sugar
1 large shallot, halved lengthwise and sliced thing crosswise
1 1/2 cups packed dried apples (4 oz)
1/2 cup packed dried cranberries
1 tblsp grated fresh ginger
1 tblsp yellow mustard seeds
1/2 tsp ground allspice
1/8 tsp cayenne pepper


Bring all the ingredients to simmer in medium saucepan over med-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes. Push mixture through fine-mesh strainer to extract as much liquid as possible. Return liquid to saucepan and simmer over med-high heat until reduced to 1/3 cup cup, about 5 minutes; reserve glaze. Meanwhile, pulse apple mixture in food processor until uniformly coarsely chopped, about 15 1-second pulses. Transfer filling to bowl and refrigerate while preparing pork.

Pork
1 boneless center-cut pork loin roast (about 2 1/2 pounds)
kosher salt and ground black pepper
vegetable oil for cooking grate

Cut meat into an even 1/2 inch thickness. Start cutting across on bottom, "rolling" meat out until you have an even thickness rectangle. Click HERE for a similar cutting strategy. Season liberally with salt and spread apple filling en even layer, leaving 1/2 inch border. Roll tightly and tie with twine at 1-inch intervals. I used my special  reusable "food loop" ties that I used as a giveaway HERE quite a ways back. They are awesome!

INDIRECT heat grilling
Heat grill on high heat, scrap grate to clean, then rub oil over to prevent sticking. Turn off one side of the grill and place the roast, with fat side up first, on the side without flames. Continue grilling, rotating only once, until instant-read thermometer stuck in the thickest part of roast reads 130 to 135 degrees F. About 55 to 70 minutes. When you flip the roast half way through, brush with the reserved glaze. Brush roast again 5 minutes before removing from heat.

Transfer to cutting board and loosely cover it with foil, and let it rest 15 minutes. Cut into slices and serve immediately!