Prep Notes: For deeper, more saturated flavor, prepare the spice paste and rub the spice paste on the loin a few hours (up to 8 hours) before cooking.


Pork Loin:

1 teaspoon allspice

1 teaspoon dry mustard

1 teaspoon crushed rosemary

2 teaspoon grated fresh ginger or powder

1 teaspoon garlic powder

sea salt and black pepper

2 tangerines or oranges peeled and seperated

1 tablespoon olive oil or grape seed oil

2 tablespoons organic maple syrup or organic malt rice syrup (optional)

1/4 cup of free range chicken broth

4 ” thick-cut pork loin

Butternut Squash:

1 Butternut squash (peel, scrape out seeds, cut into 1″ cubes)

3-4 slices of no nitrate, free range, naturally raised bacon

1 -2 tablespoon olive oil or grape seed oil

1 teaspoon cinnamon

1 teaspoon ginger

2 teaspoon fresh crushed rosemary

sea salt and black pepper

Make sure there are no hidden glutens in your products: CLICK HERE for a GLUTEN-FREE Product List 


For Pork Loin:

Turn the loin on its side and cut a pocket in the center of the pork loin and stuff the tangerines/oranges inside (like stuffing a pita pocket). Combine all dry ingredients including salt, pepper, syurp, and olive oil/grape seed oil in a small bowl to form a paste. Rub paste on all sides of the pork loin and season them with extra sea salt and pepper. Pour the chicken broth into your baking pan and set the loin inside.

For the Butternut Squash:

Peel the squash with a veggie peeler. Cut in half. Remove seeds. Cut into 1 inch thick slices. Toss squash cubes in oil. Sprinkle with all dry ingredients and toss more to evenly season. Cut the bacon pieces in half. Wrap every other squash cube with bacon and place on the skewer. (one wrapped – one not – one wrapped – one not) I have a metal flexible skewer. This allows me to place the kabob in a circle around the loin inside the baking pan. NOTE: If you do not have a flexible metal skewer you can use a wooden skewer. Wet before using to prevent splintering. Bake separately on a baking sheet at 350 degrees for 20-25 minutes.

Notes: If you do have a metal skewer wrap your kabob around your loin, cover, and bake at 350 degrees for 30-40 minutes until meat is cooked to your liking.

Please use all organic, grass-fed, naturally raised, gluten-free, local, and seasonal produce/products when available. Be aware of hidden glutens. Your body will thank you!