Stuffed Pork Loin, Bacon Wrapped Asparagus and Oven Roasted Eggplant

This week is a guest post recipe from my sister Amy.  She has a Culinary Arts degree, has been working in the restaurant industry for 14 years and has been gluten-free for the last 4 years.  She has also 'gone Paleo' for the last year and is doing awesome.  I get lots of recipe ideas from her and it is always a treat make it to the holiday feast if she is cookin'.  Her son, Wilson eats better than most dietitians and is a wonderful, smart and fun 7 year old.

Apple, dried apricots, and dried cranberry stuffed pork loin, bacon wrapped asparagus, and oven roasted eggplant.

• 4 lb pork loin roast with a hole cut through the center with a long knife
• 2 small granny smith apples, peeled and chopped fine
• 12 turkish apricots sliced thin
• 1/2 cup dried cranberries
• mix fruit and stuff into hole, the bigger you slice the hole, the more you can stuff!
• Season fat ribbon with salt and pepper
• Cook in 350 degree oven until internal temp of 150, let rest 10 minutes before slicing.