Apple-Stuffed Pork

Step 1: In a large skillet, heat 1 teaspoon oil on medium. Add onion and saute, stirring occasionally, until translucent, about 5 minutes. Reduce heat to low and saute until soft, golden brown and caramelized, about 15 minutes.

Step 2: Meanwhile, heat a large nonstick skillet on high. Add kale and cook until beginning to sizzle; cook undisturbed for 3 more minutes. Reduce heat to low and cook, stirring constantly, for 3 minutes. Transfer to a medium bowl and set aside; wash skillet.

Step 3: Butterfly pork: (if you didn't have the butcher do it) Place pork on a large cutting board. With a sharp knife, carefully slice lengthwise 1 inch into pork. Pull apart and arrange pork so short end faces you and slit is to your right (or your left if left-handed). Place knife into slit and cut 1/2 inch deeper. Pull apart and repeat until pork lies flat; do not cut completely through pork. (tip: press down on pork with your hands so it remains flat).

Step 4: Arrange half of onions along center of pork. Top with half of kale and press down gently, leaving 1 inch of exposed pork along both edges. Top kale with quarter to half of apple. Fold pork over and tie shut with kitchen strings, spreading strings apart equally.

Step 5: In large nonstick skillet, heat remaining 2 teaspoon oil on medium. Carefully add pork with strings knot side up. Top pork with remaining apple, cover and cook for 3 minutes. Carefully flip pork and cook uncovered for 2 minutes. Remove from skillet and transfer to a clean cutting board. With a Sharp knife, cut pork in half width-wise. Return to skillet, reduce heat to medium-low and cook for 5 minutes, until pork is opaque throughout. Transfer to clean cutting board. Cut each half into 2 equal pieces and remove strings.

Step 6: Serve with apple and remaining kale and onions.