Ingredients

• 1 medium, tart green apple
• ½ cup sweet & sour red cabbage
• ½ cup diced yellow onions
• 5 caramel squares
• 2 lb center-cut pork loin
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon canola oil

Prep

Steps

1. Preheat oven to 350°F. Cut apple into bite-size pieces; drain cabbage. Combine onions, cabbage, apples, and caramel squares.
2. Use a long, thin knife to cut an “X” through center of pork, making 2 lengthwise slits (without piercing opposite side). Insert handle of spoon to make sure hole is open. Fill with apple mixture, using handle to pack mixture in (wash hands). (Any extra filling can be placed in roasting pan with pork.)
3. Preheat large sauté pan on medium-high 2–3 minutes. Season outside of pork with salt and pepper. Place oil in pan, then add pork; cook 2–3 minutes on each side until browned. 
4. Transfer pork to roasting pan, adding any extra filling around pork; roast 30–35 minutes until pork is 145°F. Let stand 5–10 minutes before slicing; serve.

Ingredients

• 1 lime, for juice
• 2 cups baby spinach
• 1 (15.8 oz) can black-eyed peas
• 1 cup tomato trinity mix (diced fresh tomatoes, onions, and bell peppers)
• ⅓ cup diced pimientos
• 2 teaspoons green pepper sauce
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper

Prep

Steps

1. Juice lime (1 tablespoon). Chop spinach. Drain and rinse peas; drain pimientos.
2. Combine all ingredients. Serve at room temperature or chill before serving.