Apple & Bacon Stuffed Pork Loin Recipe
Ingredients:
For the stuffing:
• 6 slices bacon, chopped
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 apple (like Honeycrisp or Granny Smith), peeled & diced
• 1/2 cup dried cranberries or raisins
• 1/2 cup chopped walnuts or pecans
• 1 cup breadcrumbs (panko or fresh)
• 1/4 cup chicken broth
• 1 tsp chopped fresh rosemary
• 1/2 tsp thyme
• Salt & pepper to taste
For the pork:
• 1 (2 to 2.5 lb) pork loin (not tenderloin)
• 2 tbsp Dijon mustard
• Salt & pepper
• Butcher’s twine for tying
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Instructions:
1. Prepare stuffing:
• In a large skillet over medium heat, cook chopped bacon until crispy. Remove and set aside.
• In the same pan, add olive oil, onion, and garlic. Sauté 2–3 minutes.
• Add apples, cranberries, and nuts. Cook 3–5 minutes until apples are softened.
• Stir in breadcrumbs, bacon, chicken broth, rosemary, thyme, salt & pepper.
• Cook 1–2 minutes until stuffing is moist but not soggy. Let cool slightly.
2. Butterfly the pork loin:
• Slice the pork loin horizontally (not all the way through), then open it like a book.
• Pound slightly with a meat mallet for even thickness.
3. Assemble:
• Season pork with salt and pepper.
• Spread Dijon mustard over pork, then spread stuffing evenly.
• Roll the pork loin up tightly and tie it with butcher’s twine every 1.5–2 inches.
4. Roast:
• Preheat oven to 375°F (190°C).
• Place the pork in a roasting pan. Roast for 50–60 minutes, or until internal temperature reaches 145°F (63°C).
• Let rest for 10 minutes before slicing.
5. Optional: Serve with pan gravy or a honey mustard glaze.