Apple and Apricot Stuffed Pork Loin Roast

This was super yummy--the whole family ate it!

3-4 lb pork loin roast (you could probably use a smaller tenderloin roast, but you'd need to pound it out)
6 pieces of thick cut bacon, diced (preferably nitrate free)
1 onion, diced
2 Granny Smith apples, peeled and diced
2 TBS fresh sage leaves, chopped
1/2 cup dried apricots, chopped
1/2 cup chicken stock

Preheat oven to 375.
Butterfly the pork loin, making sure not to cut all the way through.  I didn't pound it out, but it would be easier to roll up if you did so.  Season with S&P.
In a pan, saute bacon until the fat renders and then add the onion and apples.  Saute until tender and add sage and apricots.
Place apple filling in center of pork and roll up.  Tie with several pieces of kitchen twine to secure.  Place cut side down in a large baking pan.  Score any fat with a sharp knife into a criss-cross pattern and season with S&P again.
Roast for 45 and then add the chicken stock to the pan.  Continue roasting another 45 minutes or until a meat thermometer reads 160.  Let rest 15 minutes and then slice into thin rounds to serve.

Greens N Eggs

This is comfort food for me, and pretty easy to whip up.  Of course, it's also really good with a nice, thick piece of toasted sourdough bread.

Greens N Eggs

1/2 lb peppered bacon, diced
1 red onion, sliced
8 oz baby bella mushrooms, sliced
4 TBS white wine, to deglaze--could probably leave out
8 oz chopped mustard greens
4 oz baby spinach
8 eggs
S&P
red pepper flakes (optional)

In a large pan that has a lid, saute bacon for a few minutes and then add onion and mushrooms and continue cooking until onions turn translucent, stirring often.  Deglaze with wine and stir well.  Add greens, stir, cover and cook until greens wilt,  about 5 minutes.  Stir again and crack eggs over greens mixture.  Season with S&P and red pepper flakes.  Cover and cook until eggs are done to your liking, about 5 minutes for us.