Pork Loin with Apple-Cornbread Stuffing

I am mostly paleo and all about healthy recipes that are deliciously seasoned. I am adventurous and love all types of cuisine.

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4 ounces bacon (about 5 strips), cut into ¼-inch-thick strips

2 small onions, chopped (about 1 ¾ cups)

1 fennel bulb, trimmed and coarsely chopped (about 1 ¾ cups)

6 firm, tart apples, such as 'Northern Spy': 1 peeled, cored, and chopped (about 1 ¼ cups); 3 peeled, cored, and cut into 8 wedges each; 2 cored and cut into 8 wedges each

4 sprigs fresh thyme, finely chopped

2 sprigs fresh rosemary, finely chopped

10 fresh sage leaves, finely chopped, plus 6 whole leaves

Coarse salt and freshly ground pepper

12 ounces corn bread, cut into cubes (about 3 cups)

⅓ cup homemade or low-sodium store-bought chicken stock

1 boneless pork loin (4 pounds; about 1 foot long), butterflied (¾ inch thick)

¼ cup olive oil

2 cups apple cider

1 pound cipollini onions

Directions at marthastewart.com

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