What you need to know:
Prep time: 10 mins plus overnight marinading time
Bake time: 1 hour
Oven Temp.: 180°C

Ingredients for 4 portions:
500 g Pork loin
3 tbsp ghee or coconut oil melted
3 tbsp balsamic vinegar (if you have allergies you could try apple cider vinegar or raspberry vinegar)
1 small sweet apple grated with skin
1 small onion finely chopped
2 tbsp dried thyme
1/2 tsp paprika
1/2 tsp pepper
1/2 tsp Hawaiian red salt or Himalayan

1 casserole dish
freezer bag

Method:

1. Put all the ingredients except the pork loin in a bowl and mix well.

2. Put the pork loin into the freezer bag and pour in the marinade. Seal the bag and place into the casserole dish. Ideally leave in the fridge overnight but 3 hours should probably be alright if you forget.

3. Take the meat out of the fridge 30 minutes before you are due to cook it to warm up to room temperature. The ghee or coconut oil will have solidified in the fridge, don’t worry, it will taste just as good and will turn back into a liquid whilst warming up the meat. Preheat the oven in this time and then when the oven is nice and hot open the bag and pour the pork loin and marinade into the casserole dish and place in the oven.

4. Cook for 30 minutes then cover with aluminum foil to stop the meat drying out or burning. Cook for another 30 minutes and check on the meat when it gets to an hour. Test it to make sure it is cooked all the way through. Pork needs to be cooked well and should not have pink areas unlike lamb or beef.

5. Once the pork loin is done, remove from the oven, cut into slices and serve with a side of your choice. Seeing as the oven was already on, I threw together in another dish peppers, courgettes, cauliflower and carrots. I smothered them with ghee, added 100 ml  water, 1 heaped tbsp of Italian mixed herbs and covered with tin foil. It took about 40 minutes to cook through nicely, stirring them half way through, then for the last 10 minutes I removed the foil to crisp up the veg. Tasted utterly amazing!