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Apple Bacon Stuffed Pork Loin Recipe

Avatar photoByMia
Jump to Recipe· 4.7 from 106 reviews

If you’re looking for a show-stopping dish that’s bursting with flavor and has that perfect sweet-savory balance, you’re going to want to try this Apple Bacon Stuffed Pork Loin Recipe. I absolutely love how the crispiness of the bacon mingles with tender pork and juicy apples, all wrapped up in one beautiful roast. Whether it’s for a special occasion or a cozy dinner at home, this recipe will soon become one you reach for again and again.

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Why You’ll Love This Recipe

  • Amazing Flavor Combo: The smoky bacon, sweet apples, and herbs create an irresistible mix that your taste buds will thank you for.
  • Impressive Yet Simple: It looks fancy but is surprisingly straightforward to prepare, perfect even if you’re not a seasoned cook.
  • Perfect for Entertaining: This pork loin fills your kitchen with mouthwatering aromas and makes a beautiful centerpiece for any meal.
  • Versatile Sides And Leftovers: The leftovers reheat beautifully, and there are so many creative side dishes you can pair it with.
Two slices of rolled meat with a stuffing made of dark and light bits, placed on the left side of a white plate. The meat has a light brown outer layer and is covered with a glossy golden sauce that drips slightly onto the plate. On the right side of the plate are bright orange roasted cubes, sprinkled with small green herb leaves. The plate rests on a surface with a white marbled texture, and in the background, out of focus, is a shiny copper pot. photo taken with an iphone --ar 2:3 --v 7 - Apple Bacon Stuffed Pork Loin, pork loin stuffed with apples and bacon, savory pork roast with apples, bacon-wrapped pork tenderloin, easy holiday pork recipes this …

Ingredients You’ll Need

The magic of this Apple Bacon Stuffed Pork Loin Recipe comes from combining fresh, quality ingredients that complement each other perfectly. From fresh herbs to sweet apples and smoky bacon, every bite is full of texture and balance. When shopping, look for a center-cut pork loin for even thickness and fresh herbs for the best aroma.

Flat lay of a whole center cut pork loin with pale pink fresh meat and a thin layer of fat, five slices of raw smoked bacon diced into small pieces, a single large shallot with purple and white layers, a bunch of fresh vibrant baby spinach leaves, six peeled garlic cloves, one small peeled and finely diced green apple, a small pile of dried deep red cranberries, a small white bowl of amber maple syrup, a small white bowl of grainy yellow Dijon mustard, sea salt crystals scattered next to a small white bowl of ground black pepper, a small white bowl of smoked paprika powder, fresh thyme sprigs with tiny green leaves, chopped fresh rosemary, two small white bowls with pale yellow butter cubes, two sprigs of fresh rosemary, two sprigs of fresh thyme, ten whole peeled garlic cloves, a small white bowl of golden chicken broth, four medium unpeeled sweet potatoes with orange skin, a small white bowl of clear avocado oil, and a small white bowl of herbs de Provence placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Apple Bacon Stuffed Pork Loin, pork loin stuffed with apples and bacon, savory pork roast with apples, bacon-wrapped pork tenderloin, easy holiday pork recipes
  • Center-cut pork loin: Choose a whole piece around 4 pounds for even cooking and easy rolling.
  • Smoked bacon slices: Adds that wonderful smoky crunch to the filling.
  • Shallot: Provides a subtle sweetness that blends beautifully with the garlic and bacon.
  • Fresh baby spinach: You’ll barely notice it but it adds a light, fresh contrast.
  • Garlic cloves: I use lots—garlic and pork just belong together.
  • Brandy or cognac (optional): This adds depth of flavor; I never skip it if I have it on hand.
  • Apple: Peel and dice a crisp apple to bring sweetness and moisture to the filling.
  • Dried cranberries: I love these for bursts of tartness and chewy texture.
  • Maple syrup: Just a touch to balance the savory and sweet.
  • Dijon mustard: Gives the filling a little kick and tang.
  • Sea salt: Essential for seasoning throughout the pork and filling.
  • Ground black pepper & smoked paprika: Adds complexity and a subtle smoky warmth.
  • Fresh thyme and rosemary: These herbs are the true stars — fresh is best for aroma and flavor.
  • Butter: For roasting and making the delicious gravy.
  • Chicken broth: Keeps the pork moist during roasting and forms the base of our gravy.
  • All-purpose flour: For thickening the gravy.
  • Sweet potatoes & spices (for roasting sides): Complements the pork perfectly with their natural sweetness and spicy notes.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Apple Bacon Stuffed Pork Loin Recipe is how easy it is to make your own twist on it. I encourage you to make it your own — you’ll discover exciting versions that your family or guests rave about.

  • Add a cheese layer: I’ve tried adding crumbled goat cheese or sharp cheddar inside the filling, which adds a creamy tang that’s just heavenly.
  • Swap the dried cranberries: Diced dried apricots or cherries make a great alternative if cranberries aren’t your thing.
  • Go gluten-free: Use a gluten-free flour blend for the gravy — I’ve had great results without losing any creaminess.
  • Make it spicier: Toss in some crushed red pepper flakes or cayenne if you want a little kick, which I sometimes do for a fun variation.

How to Make Apple Bacon Stuffed Pork Loin Recipe

Step 1: Crafting the Flavorful Filling

Start by heating a large pan over medium heat—this one pan method is my secret for less cleanup! Add the diced bacon first and gently render it until it’s nice and crispy. Then throw in the diced shallots to soften them up and soak in all that bacon goodness. Next up, toss in the fresh spinach and cook until it just wilts. The garlic and brandy go in last, and you want to cook it all together until most of the liquid evaporates. Transfer this fragrant mix to a bowl and stir in the diced apple, chopped cranberries, maple syrup, Dijon mustard, salt, pepper, smoked paprika, thyme, and rosemary. Make sure everything is mixed well—you want every bite to have a little bit of everything.

Step 2: Flattening and Preparing the Pork Loin

Place your pork loin fat side down on a cutting board. With a sharp knife, slice it open lengthwise quite carefully, almost like you’re opening a book. When you get near the edges, turn the pork and knife sideways to butterfly it as evenly as possible without cutting all the way through. If you accidentally make a tiny hole, don’t panic — it’s repairable! After spreading it open, flatten the whole thing gently with a meat mallet to about ¼-inch thickness. Flip it so the fat side faces up, season with a bit of salt rubbed right in, then flip it back over so you’re ready to stuff.

Step 3: Stuffing, Rolling, and Tying It Up

Spread that delicious filling evenly over the pork, but leave about 1½ to 2 inches clear at one edge — this helps with rolling. Gently pat the mixture so it sticks but doesn’t squish out when rolled. Start rolling from the short end, carefully tucking as you go until the fat side is facing up again. Now, here’s where kitchen twine becomes your best friend: you want to secure the roll with evenly spaced loops of twine. I’ve found that leaving the twine attached to the spool and looping it as you go keeps things neat and saves time. Don’t tie too tightly — just enough to hold the filling in place.

Step 4: Browning and Roasting to Perfection

Heat your pan (same one used for filling to keep that flavor going) over medium-high heat with a drizzle of avocado oil. Brown the pork loin, fat side down first, turning regularly until it’s golden all over. This step locks in juices and boosts the flavor dramatically. Then toss in whole garlic cloves and fresh herb sprigs, pour in the chicken broth, and cover the pan. Pop it into a preheated 425°F oven for about an hour and 15 minutes. Start checking in at 55 minutes, aiming for an internal temp of 160°F. Halfway through roasting, remove the lid to let the pork brown further. After your pork is cooked, baste it with the pan juices a couple of times for extra moistness. Then, transfer to a board to rest 15 to 30 minutes — this step is key for juicy, tender slices.

Step 5: Whipping Up the Savory Gravy

The pan drippings are pure gold here. Strain the broth and let the fat separate. Use a baster to scoop the bottom broth for your gravy base. In a medium saucepan, melt butter and whisk in flour to create a roux — cook it for 3-4 minutes to get rid of that raw flour taste. Gradually add your pan broth and chicken broth, whisking constantly until smooth and luscious. Don’t forget to mash the roasted garlic and whisk it into the gravy — that’s the secret to next-level flavor that keeps everyone coming back for more.

Step 6: Slice, Serve, and Enjoy!

Once rested, carefully cut away the twine and slice the pork loin into nice ½-inch rounds. Drizzle generously with that silky garlic gravy. I always serve this with oven-roasted sweet potatoes, which I toss with smoked paprika, garlic powder, herb de Provence, and a little maple syrup for complementary sweetness. The colors and flavors together make such a feast!

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Pro Tips for Making Apple Bacon Stuffed Pork Loin Recipe

  • Butterfly With Care: Take your time slicing the pork loin to avoid cutting through it fully; practice makes perfect here, and I recommend watching a video once to get the angle down.
  • Don’t Skip the Rest: Letting the pork rest post-roast keeps it juicy—rushing to carve it will drain those precious juices.
  • Use Fresh Herbs: Dried herbs are fine in a pinch, but fresh rosemary and thyme make the filling truly aromatic and elevate the whole dish.
  • Save Those Pan Drippings: They’re the heart of your gravy — don’t pour them down the sink! Strain and let settle to make a smooth, flavorful sauce.

How to Serve Apple Bacon Stuffed Pork Loin Recipe

Apple Bacon Stuffed Pork Loin Recipe - Serving

Garnishes

I love to sprinkle freshly chopped parsley or thyme over the sliced pork just before serving — it adds a pop of color and a fresh herbal finish that brightens the dish. Sometimes I drizzle a tiny bit of extra maple syrup on top for a hint of sweetness that contrasts beautifully with the savory pork.

Side Dishes

The roasted sweet potatoes are my go-to because they soak up the gravy and add a lovely sweet note. But trust me, this pork loin is fantastic paired with roasted Brussels sprouts, a green bean almondine, or even a simple garden salad to lighten the plate.

Creative Ways to Present

For special occasions, I like to arrange the sliced pork loin in a circular pattern on a large platter with sprigs of rosemary and thyme tucked in between slices. Adding roasted apple slices and cranberries on the side makes it feel festive and polished — your guests will be impressed and eager to dig in.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and find they keep really well for up to 4 days. The pork stays tender, and the flavors even deepen overnight. When storing, keep the gravy separate if you want to preserve its silky texture.

Freezing

This Apple Bacon Stuffed Pork Loin Recipe freezes beautifully. I slice the pork and freeze portions in freezer-safe bags, along with a small container of gravy. When ready to eat, thaw overnight in the fridge for best results.

Reheating

To reheat, I prefer warming in a low oven (around 300°F) covered with foil to keep moisture intact. Heat the gravy gently on the stove or in the microwave, then pour over warmed slices. This method keeps the pork juicy and the flavors fresh — microwave reheating alone tends to dry it out too much.

FAQs

  1. Can I prepare the Apple Bacon Stuffed Pork Loin Recipe ahead of time?

    Absolutely! You can prepare the filling and stuff the pork loin in advance, cover it tightly, and refrigerate for up to 24 hours before roasting. This helps the flavors meld nicely and saves time on your cooking day.

  2. What type of apple works best in this recipe?

    I recommend using crisp apples like Granny Smith or Honeycrisp. They hold their shape well and add a tart sweetness that balances the richness of the pork and bacon.

  3. How do I know when the pork loin is fully cooked?

    The best way is to use a meat thermometer. Insert it into the center of the pork loin roll and cook until it reaches an internal temperature of 160°F. The resting time afterward helps carry over cooking to the perfect doneness.

  4. Can I use different types of stuffing?

    Definitely! While the apple and bacon combo is my favorite, other fillings like sausage with herbs, mushroom duxelles, or even a cranberry and walnut stuffing can work beautifully too.

Final Thoughts

This Apple Bacon Stuffed Pork Loin Recipe has truly become one of my favorites to make and share. It combines rustic charm with elegance and is always the star of the dinner table. I love that it’s approachable but impressive — and the blend of smoky, sweet, and herbaceous flavors just hits all the right notes. If you want to wow your family or guests without stress, give this recipe a try. I promise, once you make it, it won’t be the last time you crave those juicy, perfectly rolled slices.

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Apple Bacon Stuffed Pork Loin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 106 reviews
  • Author: Mia
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
Print Recipe

Description

This Apple & Bacon Stuffed Pork Loin Roll combines the savory flavors of smoky bacon, fresh herbs, and sweet-tart fruits like apple and dried cranberries, all rolled inside a tender pork loin. Roasted to perfection and served with a rich pan gravy, this impressive yet straightforward recipe makes a perfect centerpiece for a family dinner or special occasion.

Ingredients

Pork Loin and Filling:

  • 4 pound center cut pork loin
  • 5 slices smoked bacon, diced
  • 1 large shallot, diced
  • 4 cups fresh baby spinach
  • 6 garlic cloves, minced
  • 2 tbsp brandy or cognac (optional)
  • 1 small apple, peeled and finely diced
  • 1/2 cup dried cranberries, chopped
  • 2 tbsp maple syrup
  • 1 1/2 tbsp dijon mustard
  • 1 tbsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp smoked paprika
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary, chopped

For Roasting Pan:

  • 3 tbsp butter
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 10 whole garlic cloves
  • 1 cup chicken broth

For Gravy:

  • 1 1/2 tbsp butter
  • 1 1/2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup pan drippings broth, strained

For Roasted Sweet Potatoes:

  • 4 medium sweet potatoes
  • 2 tbsp avocado or olive oil
  • 2 tbsp maple syrup
  • 1 to 1 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tsp herbs de Provence

Instructions

  1. Preparing the Filling: Preheat a large pan over medium heat. Add diced bacon and cook until rendered and crispy. Add shallots and cook until softened. Stir in fresh spinach and cook until wilted. Add minced garlic and brandy (if using), cooking for about 2 minutes until liquids reduce. Transfer mixture to a large bowl and mix in peeled diced apple, dried cranberries, salt, pepper, smoked paprika, dijon mustard, maple syrup, fresh thyme, and rosemary until combined.
  2. Preparing the Pork Loin: Place pork loin fat side down on a cutting board. Slice lengthwise to about 1/3 to 1/4-inch thickness, then turn and slice in the opposite direction to flatten the loin without cutting through. Use a meat mallet to tenderize and flatten further. Season the outer fat side with salt, rubbing it in, then turn pork over.
  3. Stuffing, Rolling & Tying: Spread the filling evenly over the pork loin, leaving a 1 1/2 to 2 inch seam at the top edge. Roll the loin tightly from the short end with the fat side facing up. Tie the roll securely with kitchen twine by looping and knotting to keep filling inside.
  4. Browning the Pork Loin: Preheat a large pan over medium-high heat with a drizzle of avocado oil. Place the tied pork loin fat side down and brown evenly on all sides, turning every few minutes until golden brown.
  5. Roasting: Add whole garlic cloves, fresh rosemary, and thyme to the pan. Pour in 1 cup chicken broth and bring to a simmer. Cover with a lid or foil and roast at 425°F for about 1 hour 15 minutes, or until internal temperature reaches 160°F. Check doneness after 55 minutes and remove cover halfway through roasting for better color.
  6. Resting the Pork: Remove pork loin from oven, baste with pan juices for several minutes, then transfer to a carving board. Let rest for 15–30 minutes before slicing.
  7. Making the Gravy: Strain pan drippings through a fine mesh strainer into a measuring cup. Let rest for 10 minutes to separate fat. Use a baster to take 1 cup of broth from the bottom. In a medium saucepan over medium heat, melt butter and whisk in flour to create a roux. Cook for 3-4 minutes, then gradually whisk in pan drippings and chicken broth. Mash roasted garlic into gravy with a spatula and stir until smooth.
  8. Roasted Sweet Potatoes: Peel and cube sweet potatoes into 1-inch pieces. Place on parchment-lined baking sheet. Drizzle with avocado or olive oil, maple syrup, and sprinkle with salt, garlic powder, smoked paprika, and herbs de Provence. Toss to coat evenly. Cover with foil and roast at 425°F for 25 minutes. Remove foil and roast another 15–20 minutes until golden and tender.
  9. Serving: Remove twine from rested pork loin, slice into 1/2-inch thick pieces, and serve with gravy alongside roasted sweet potatoes or preferred side.

Notes

  • Use a sharp knife and take care when butterflying the pork loin to keep it intact.
  • If a small hole is cut during flattening, it’s okay—just proceed carefully.
  • Brandy or cognac in the filling adds depth of flavor but is optional.
  • Resting the pork loin after roasting allows juices to redistribute, making the meat juicy and tender.
  • Tying the pork loin roll securely is important to keep the filling inside during roasting.
  • Checking the internal temperature with a meat thermometer ensures food safety and perfect doneness.
  • Use a heavy-based pan or roasting dish to brown and roast to reduce cleaning and retain flavors.

Nutrition

  • Serving Size: 1 slice (approx. 6 oz)
  • Calories: 480
  • Sugar: 10g
  • Sodium: 570mg
  • Fat: 28g
  • Saturated Fat: 9g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 120mg
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Hey there, I’m Mia Miller, the foodie behind MealsByMia.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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