Apple & Bacon Stuffed Pork Loin Roll

Ingredients

For the Pork Loin:

• 3-4 lb boneless pork loin
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp paprika

For the Stuffing:

• 6 strips bacon, diced
• 1 large onion, finely chopped
• 2 medium apples (Granny Smith or Honeycrisp), peeled and diced
• 2 cloves garlic, minced
• 1 cup fresh breadcrumbs
• 2 tbsp fresh sage, chopped (or 1 tbsp dried sage)
• 1 tbsp fresh rosemary, chopped
• 1/2 cup chicken broth
• Salt and pepper to taste

For the Glaze:

• 1/4 cup apple jelly or apricot jam
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar

Instructions

Prepare the Stuffing:

1. Cook the diced bacon in a large skillet over medium heat until crispy, about 6-8 minutes.
2. Remove bacon and set aside, leaving 2 tablespoons of fat in the pan.
3. Add onion to the bacon fat and cook until softened, about 5 minutes.
4. Add diced apples and garlic, cook for 3-4 minutes until apples begin to soften.
5. Stir in breadcrumbs, sage, rosemary, and cooked bacon.
6. Add chicken broth gradually until mixture holds together but isn’t soggy.
7. Season with salt and pepper. Let cool completely.

Prepare the Pork Loin:

1. Preheat oven to 375°F (190°C).
2. Place pork loin on cutting board. Using a sharp knife, butterfly the loin by cutting horizontally through the middle, stopping about 1 inch from the opposite edge.
3. Open like a book and pound gently to even thickness (about 3/4 inch thick).
4. Season the inside with half the salt, pepper, garlic powder, thyme, and paprika.

Stuff and Roll:

1. Spread the cooled stuffing evenly over the pork, leaving a 1-inch border on all sides.
2. Starting from one long side, tightly roll the pork loin.
3. Tie with kitchen twine at 2-inch intervals to secure.
4. Season the outside with remaining spice mixture.

Cook the Pork Roll:

1. Heat 2 tablespoons oil in an oven-safe skillet or roasting pan over medium-high heat.
2. Sear the pork roll on all sides until golden brown, about 8-10 minutes total.
3. Transfer to oven and roast for 25-30 minutes, or until internal temperature reaches 145°F (63°C).

Make the Glaze:

1. While pork cooks, whisk together apple jelly, Dijon mustard, and apple cider vinegar.
2. Brush glaze over pork during last 10 minutes of cooking.

Rest and Serve:

1. Remove from oven and let rest for 10 minutes before slicing.
2. Remove twine and slice into 1-inch thick rounds.
3. Serve immediately with pan juices drizzled over top.

Cooking Tips

• Butterfly Technique: Ask your butcher to butterfly the pork loin if you’re not comfortable doing it yourself.
• Even Cooking: Use a meat thermometer to ensure the internal temperature reaches 145°F for food safety.
• Make Ahead: The stuffed pork roll can be assembled up to 24 hours in advance and refrigerated.
• Resting: Don’t skip the resting period – it allows juices to redistribute for maximum tenderness.

Serving Suggestions

• Pair with roasted root vegetables like carrots, parsnips, and Brussels sprouts
• Serve alongside garlic mashed potatoes or wild rice pilaf
• A crisp white wine like Riesling or Pinot Grigio complements the apple flavors beautifully
• Garnish with fresh herbs like thyme or rosemary for an elegant presentation

Storage

• Refrigerate leftovers for up to 3 days
• Reheat gently in a 325°F oven to prevent drying out
• Can be frozen for up to 3 months (wrap tightly in plastic wrap and foil)

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Serves: 6-8 people