For the Filling:

1 large shallot, finely diced

4 cups fresh spinach leaves

6 cloves garlic, minced

1 small apple, diced

1 tsp smoked paprika

1 tsp black pepper

1 tbsp sea salt

2 tbsp brandy (optional)

5 slices thick-cut bacon

1 tbsp fresh thyme, chopped

2 tbsp maple syrup

1 tbsp fresh rosemary, chopped

1.5 tbsp Dijon mustard

0.5 cup dried cranberries

For the Pork Roast:

10 whole garlic cloves

4 lb center-cut pork loin, butterflied and pounded to 0.5-inch thickness

3 tbsp unsalted butter

2 sprigs fresh thyme

1 cup low-sodium chicken stock

2 sprigs fresh rosemary

2 tbsp avocado oil

For the Gravy:

1 cup chicken stock

1.5 tbsp plain flour

1.5 tbsp butter

1 cup strained pan drippings

For the Sweet Potatoes:

4 medium sweet potatoes, peeled and cut into 1-inch chunks

2 tbsp maple syrup

2 tbsp avocado oil

1 tsp smoked paprika

2 tsp herbes de Provence

1 to 1.5 tsp salt

1 tsp garlic powder