So here we are.

We’re damn near at the end of the season’s eatings. 

And we’re also standing on the precipice of 2014.

Doesn’t quite seem possible, does it? 

Where did the last half of 2013 travel to? 

I certainly couldn’t tell you. 

But what I can tell you is that we’ve learned some things in 2013. 

The overall feeling?

2013 was real, so. dang. real. 

We got to know ourselves better + found out that we’re both more vulnerable + more resilient than we could have ever imagined. 

And we’re okay with that. 

The vulnerability part.

We also learned the power of a classic: honesty is the best policy. 

Especially with those you care about most–they might surprise you. 

And you very well may have a stronger relationship than in the passed 25 years you’ve known each other. 

And finally in 2013 we’ve discovered + debated over a few other important things:

You don’t need love to be fulfilled.

You do need love to be fulfilled. 

You need to do the hard thing: create love you wish to see in the world by holding ourselves + others to the highest standards of respect, trust, confidence + self reliance. 

Do it. Every. Dang. Day. 

So here’s Cheers to you, 2013.

All 12 months, 365 days, 52 weeks, and 8,765.81 hours of you were heart aching wonderful + delicious. 

And we’re going to say farewell to you with a classic meat + potatoes kind of meal because well, you brought us back.

Back to the bare necessities of what it means to feed our dang souls. 

So let’s get on with it, with this here:

Pork loin Stuffed with Kale, Apple + Pecans

and

Roasted Sweet Potatoes with Sage, Garlic + Feta compound butter.

Yeah we went there.

Cheese added into butter?!

Sure, why not.

Pork loin with Kale, Apple + Pecan Stuffing

Prep time: 30 mins 

Cook time: 45-50 mins

Yield: delicious stuffed pork

Preheat oven to 375F

Y'all will need 3 lb boneless pork top loin roast.

It is not only cheaper than the tenderloin but is larger + longer.

Prep the loin before making the stuffing.

To prepare the loin y'all will need to cut the loin thrice.

First, make a lengthwise cut, within a ½" of cutting thru the loin, straight down the center. The loin should be in V shape. Now cut one half of the V lengthwise like you did with the first, do this again on the other side. 

You should have a (somewhat) flat loin. Now place a piece of plastic warp over the loin, grab a meat mallet or use the bottom of a pint ball jar to pound the entire loin to about ½" thick. 

Next, liberally season with salt + pepper. 

For the stuffing:

1 medium yellow onion, finely chopped.

4 cloves garlic, minced

¼ cup chicken broth

10 oz lacinato/dinosaur kale stems removed and leaves chopped

2 small to medium pink lady apples, chopped.

4 oz white button mushrooms, sliced

½ cup pecans, finely chopped

¼ cup feta

¼ cup dried cranberries, chopped

1 oz dry sherry

salt + pepper to taste 

First, soak the cranberries in one ounce dry sherry. 

Find the baking sheet line with aluminum foil for the pork loin. 

In a large skillet over medium heat high add onion + garlic, sauté until soft.

Add in broth, kale, apples and mushrooms. Cook until the kale is just tender. Remove from heat + add in pecans, feta, sherry soaked cranberries. Add salt + pepper to taste.

With a slotted spoon spread the stuffing evenly all over the loin.

Discard any excess juices.

Roll the loin carefully + slowly from the short end. Next, grab the baker’s twine and carefully slide under the loin and tie as many strands as necessary to hold the dang thing together.  

Salt + pepper the dang thing too. 

Now place the rolled loin on the lined baking sheet, insert a meat thermometer into the thickest part of the stuffed loin + slide into the oven.

Roast uncovered, for 30 mins.

After 30 mins check the temp and the loin ends. If the ends appear to be drying out place aluminum foil over them.

Slide the stuffed loin back into the oven and check the temperature once the loin has 145F. It is ready!

You know the beauty of this meal?

You can do the sweet potatoes with the loin + they’ll both come out right on time. 

These really are simple: roasted sweet potatoes.

What makes so dang great?

Again, the compound butter.

Let’s do it:

Sage, Garlic + Feta Compound Butter

1 stick unsalted butter, room temperature

2 sprigs of sage, about 8 to 10 leaves. finely chopped.

3 cloves garlic, minced

2 ounces feta, crumbled

¼ tsp onion powder

In a small, mash all ingredients until well combined. 

Take smashed butter and roll it up in plastic wrap + refrigerate.

For the potatoes?

Simple.

Aluminum foil? Check.

Baking sheet lined with foil, too? Check.

Wrap whole sweet potatoes in foil, place on baking sheet + slide into the oven for 45 mins at 375.

After 45 minutes removed from oven and allow to rest for 10 minutes before removing from foil. Sweet potatoes will be soft but not mushy. 

Cut in half, remove skins + cut halves again length. 

You can throw back on the baking sheet and put em under the broiler until blistered.

Serve with compound butter.

That’s it, mes amis!

Hello, 2014–you’re looking mighty fine.