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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
