Pork Loin Chops with Maple Sauce and Delicata Hash [AIP-Paleo]

Does it feel a bit surreal to you that we’re already at Thanksgiving? If does to me; the entirety of 2020 has felt like some strange time vortex…at times it crawled to a stop. Then, at other times it sent us through some time-space wormhole – all the way to Thanksgiving. But now that we’re here, I’m SO EXCITED because it’s all things cinnamon-sweet and savory!

Full disclosure, one thing I can’t get excited about is Turkey. Between Thanksgiving and Christmas, I’ll likely consume it no less than 462 times. So this year, I thought maybe we’d try something a bit different…pork loin! The fantastic thing about pork loin is that it sounds like a delicacy, when in fact it’s a cinch to work with. You can even find it in a variety of cuts – medallions, chops, or whole – and anyway you do it, it’s a crowd-pleaser! 

Here, we’ve marinated the pork in a homemade brine. I urge you…don’t skip this! It practically guarantees moister meat after it’s finished cooking, and with pork, this is something to consider as it can dry out very easily. Plus, the salty brine gives it a to-die-for contrast to the sweet, maple sauce it’s paired with!

And as much as I am a fan of the pork and maple sauce, I simply have to wax poetic about the Delicata Squash Hash for just a second. The delicate sweetness of the apples and squash, with the savory asparagus and tart cranberries, hit all the right notes of a Thanksgiving meal. If you prefer sweeter, dried cranberries, simply omit the fresh cranberries and stir 1 cup of unsweetened dried cranberries into the hash just before serving.

Happy cooking, friends! – This recipe was created by Amanda Runnels (from Unrefined Junkie) for A Squirrel in the Kitchen.

Amanda Runnels

Pork Loin Chops with Maple Sauce and Delicata Hash [AIP-Paleo]

5 from 1 vote

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Prep Time 1 hour hr 20 minutes mins

Cook Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: AIP, Autoimmune Protocol, Paleo

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• Brine (see below)
• 4 pork loin chops, center cut (about 1¼ pounds)
• Rub (see below)
• 1 large delicata squash
• 2 red apples (such as Honeycrisp)
• 1 cup fresh cranberries (or optional unsweetened dried cranberries)
• 1 small bunch asparagus (about 2 cups)
• 1¼ tablespoons melted coconut oil, divided
• 1 teaspoon ground cinnamon
• ½ teaspoon granulated coconut sugar
• ¼ teaspoon sea salt (+ some extra)
• ½ tablespoon dried rosemary
• Maple Sauce (see below)

For the brine:

• 4 cups water
• ¼ cup sea salt
• 2 tablespoons granulated coconut sugar
• 1 tablespoon garlic powder

For the rub:

• 1 tablespoon granulated coconut sugar
• ½ teaspoon garlic powder

For the maple sauce:

• ½ cup pure maple syrup
• 2 tablespoons balsamic vinegar
• ½ teaspoon granulated coconut sugar
• ½ teaspoon garlic powder

Equipment

• 2-3 sheet pans

Method

 

1. Preheat the oven to 400°F. Line 2-3 sheet pans with parchment paper.
2. To prepare the brine: In a medium sized pot on the stovetop, combine the ingredients for the brine. Bring to medium-high heat and allow the salt and coconut sugar to dissolve.
3. Remove from heat and allow to come to room temperature (you may speed this up by stirring about a half cup of ice cubes into the sauce.) Place the pork loin chops into the brine and move to the refrigerator. Allow to marinate for at least 1 hour.
4. To prepare the rub: While the pork is marinating, prepare the rub by mixing the ingredients in a small bowl, and set aside.
5. While the pork is marinating, prepare the fruit and vegetables for the hash: 1 – Wash and slice the delicata squash into ¼” thick sliced “rings” and remove the seeds from each ring. It is not necessary to remove the skin. 2 – Use an apple corer/slicer to slice the apples into 8 pieces. If you are using a knife, slice the apples into equal pieces approximately 1 ¼ inches wide at the thickest point. Carefully remove any core fragments from each piece. 3 – Remove the tough ends of the asparagus spears, then chop the spears into thirds.
6. In a large mixing bowl, combine the squash, apples, and cranberries. Add 1 tablespoon melted coconut oil, 1 teaspoon ground cinnamon and ½ teaspoon coconut sugar. Toss to combine.
7. In a small mixing bowl, combine the asparagus with ¼ teaspoon melted coconut oil and a dash of sea salt.
8. Remove the pork from the brine and set on a plate. Use paper towels to dry them a bit, then rub each side with the prepared rub mixture.
9. Place the pork on one of the sheet pans, and sprinkle with the dried rosemary.
10. Place the squash hash ingredients on the other sheet pan and spread out evenly (if needed, use two sheet pans for the hash.)
11. Place the pork and hash in the oven and bake for 25 minutes. Set a timer.
12. Halfway through baking, add the asparagus to the hash (simply drop it around the other ingredients.)
13. To prepare the maple sauce: While your pork and hash are cooking, prepare the maple sauce. Combine all maple sauce ingredients in a small pot on the stove top and bring to a quick boil. Reduce, and simmer until it begins to coat the spoon. Remove from heat; sauce will thicken as it stands.
14. Remove the hash from the oven when the apples and squash are tender. Remove the pork from the oven when it’s reached an internal temperature of 145 degrees Fahrenheit or it is cooked through.
15. Upon serving, drizzle the pork with the maple sauce. 

Notes

If you prefer sweeter, dried cranberries, simply omit the fresh cranberries and stir 1 cup of unsweetened dried cranberries into hash just before serving.

Tried this recipe?Let us know how it was!