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- 1 Stemmler’s Fresh Pork Loin

- ¼ Cup of Melted Butter & Canola oil combine

- 3 Crispy Apples 2 Tbsp Apple Syrup

- ½ Tsp Ground Cinnamon Salt/Pepper 
 

FOR THE RISOTTO

- 2 Cups Pearl Barley

- 6 Cups Chicken Stock (Hot) **Veg stock can be used also**

- ¼ Cup Ontario Pinot Grigio or Riesling

- 2 Tbsp Olive Oil 2 Shallot (minced)

- 1 Tsp Chopped Fresh Garlic

- 2 Sprigs Fresh Thyme

- 1 Cup Butternut Squash (roasted & cubed)

- 1 Cup Smoked Pork Jowl Bacon - chopped (from Stemmler’s)

-1 Cup Kale (shredded)

¼ Cup Maple Butter (from Stemmler’s)

½ Cup Smoked Mozzarella (from Stemmler’s)

2 Tbsp Pumpkin Puree

1 Tbsp Fresh Sage (chopped)

Salt & Pepper to taste 
 
Instructions    Serves 4-5 People (20 min prep) plus 90 min Cooking Time  
 
1. Place your Stemmlers Pork Loin on a lined baking sheet. Pour melted butter, apple syrup and add seasoning. Set in 400F oven for 15 minutes then turn it down to 300F. This should slow roast for about 1 hour. Using a temperature probe, roast it until internal temp is between 140-145F. Remove from oven and cover with foil for 10 minutes. It will continue to cook a bit more. You don’t want it drying out so this temperature will be great to keep it juicy. A little pink colour of the meat is good despite what you’ve heard over the years about pork.  
 
2. Slice the apple into quarters and toss in cinnamon and apple syrup. Place on another lined baking sheet and roast with the bacon, about 20 minutes.  
 
2. Heat some olive oil (med-hi) in a pot then add the shallots. Saute for a couple minutes, stirring. Add garlic, salt & pepper and the fresh thyme. Cook for 1 minute, careful not to burn. Pour in the barley now. Keep stirring then add the wine. Let the wine become absorbed. Turn the heat to medium and begin ladling the hot chicken stock to the barley, just enough to cover what's in the pot. Stir often with a wooden spoon, to avoid sticking or burning the bottom. As the liquid absorbs, add more, until the risotto is tender (about 20-25 min). To finish, stir in squash, bacon, kale, pumpkin, maple butter, cheese, sage and salt/pepper until it becomes creamy.  
 
3. Slice the pork, add the apples, then pour the pan juices over it.  Serve & Enjoy!

 

 

 

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