Apple Bacon Stuffed Pork Loin

Apple and bacon stuffed pork loin is my go-to centerpiece when I want something showstopping and flavor packed for a holiday table or special Sunday dinner. Sweet apples and smoky bacon work their magic, tucked into juicy pork and bathed in a lush pan gravy. The roasted sweet potatoes on the side make it a full meal with almost no extra fuss.

I remember the first time I rolled up this pork loin I was convinced it would fall apart but it worked like a charm and everyone raved about the flavors There is always excitement at the table whenever this comes out of the oven

Ingredients

• Center cut pork loin: Choose a piece around four pounds that is fresh pink and has some fat on top for juicy results
• Smoked bacon: Diced for maximum flavor and texture Use thick cut if you like extra chew
• Large shallot: Adds a gentle onion sweetness that blends well Look for one that feels heavy with tight papery skin
• Fresh baby spinach: It wilts right into the filling giving color and a fresh taste Wash well to remove any grit
• Garlic cloves: Minced for robust depth Fresh firm heads with tight skins are best
• Brandy or cognac: Optional but adds warmth and complexity The aroma is special
• Small apple: Choose a tart firm apple such as Granny Smith Dice finely so it blends in the filling
• Dried cranberries: Brings tartness and a pop of color Look for plump and soft berries
• Maple syrup: For gentle sweetness Choose pure maple rather than pancake syrup
• Dijon mustard: Lends tang and helps bind the filling Smooth Dijon is best here
• Sea salt and ground black pepper: Season generously to enhance every layer Use coarse salt for the meat and fine salt for the filling
• Smoked paprika: Delivers earthiness with subtle smoke Spanish smoked paprika is lovely if you find it
• Fresh thyme and rosemary: Chopped for brightness Fresh herbs smell amazing and lift the whole dish
• Butter: For richness in the roasting base and gravy Choose high quality for best flavor
• Whole garlic cloves: Roasting makes them sweet mellow and perfect for the gravy
• Chicken broth: Use low sodium to control saltiness Look for clear golden broth without too many additives
• All purpose flour: For thickening the gravy Unbleached is ideal for better flavor
• Sweet potatoes: Select firm unblemished tubers with vibrant orange flesh Avocado or olive oil and herbs unite to make them irresistible

Instructions

Preparing the Filling:

Start by dicing your smoked bacon and shallot then warm a large pan over medium heat Add the bacon and cook until rendered and just crisp stirring in the diced shallot as the bacon begins to brown Let them sizzle together until golden

Build the Vegetable Mixture:

Add fresh baby spinach to the pan and turn with the bacon until it wilts completely Add minced garlic and the optional splash of brandy Cook and toss for about two minutes until the liquid has mostly cooked off Spoon the mixture into a large mixing bowl

Mix in Flavor Makers:

To the bowl add diced apple chopped dried cranberries maple syrup Dijon mustard sea salt ground black pepper smoked paprika and your chopped fresh thyme and rosemary Use a large spoon to thoroughly blend until everything is well distributed

Prepare the Pork Loin:

Place the pork loin fat side down on a sturdy cutting board Take a sharp carving knife and slice it lengthwise near the bottom to about a quarter inch thickness Carefully unroll the pork as you slice horizontally until you have a large flat sheet If you make a small hole it will be covered when rolled

Tenderize and Season:

Gently pound out the pork sheet with a meat mallet to even thickness Turn it so the fat side faces up and season with a pinch of salt Rub it in then flip it back over

Stuff and Roll:

Spread the filling across the entire exposed surface leaving a seam clear at the far edge Gently pat down to help it adhere Roll up the pork starting at the narrow end the fat side should end up outside

Tie Securely:

Extend a piece of kitchen twine and start at one end Tie a firm loop then continue looping and tightening along the length Secure both ends and trim away any excess twine The goal is snug but not too tight

Brown and Roast:

Set your largest ovenproof pan over medium-high Add a drizzle of oil then brown the pork loin on all sides for deep color Turn carefully with tongs When fully browned add whole garlic sprigs of rosemary and thyme plus one cup chicken broth Bring to a simmer and cover with a lid or foil

Bake to Perfection:

Roast at 425F for about one hour and fifteen minutes or until the thickest part registers 160F inside Check after fifty five minutes Remove the lid halfway through to develop extra color

Rest and Baste:

Lift the pork from the oven and baste it liberally with the pan juices Rest it on a board covered loosely with foil for at least fifteen minutes before cutting

Make the Gravy:

Strain pan juices into a measuring cup Discard solids or reserve the garlic for mashing Let the fat separate then draw off the flavorful broth below In a saucepan melt butter and stir in flour Cook your roux for a few minutes then whisk in reserved pan broth and chicken stock Do it gradually to prevent lumps Mash some roasted garlic into the sauce for extra flavor and let it simmer until glossy

Roast the Sweet Potatoes:

Peel and cube sweet potatoes and place on a parchment lined tray Drizzle with oil maple syrup salt and all the herbs Toss to coat then roast at 425F covered for twenty five minutes then remove the cover and finish roasting for another fifteen to twenty minutes until caramelized

Slice and Serve:

Snip away kitchen twine and slice the rested pork into thick rounds Arrange slices on a platter drizzle with warm gravy and serve with the roasted sweet potatoes

There is always a sense of celebration when this pork comes to the table We have sliced it for casual cozy dinners and for festive holiday gatherings alike and the flavors always make everyone happy

Storage Tips

Wrap any leftover pork loin tightly in foil or an airtight container It keeps well for up to four days in the fridge and you can rewarm slices gently in the oven covered with a bit of broth to keep them moist Leftover sweet potatoes reheat just as well and are great in salads

Ingredient Substitutions

Try diced pears or apricots in place of apples if you like a softer texture For the fresh herbs dried thyme and rosemary will work but use about one third of the amount For an alcohol free version simply skip the brandy and add a splash of apple juice instead

Serving Suggestions

While the roasted sweet potatoes are a crowd favorite the pork pairs beautifully with mashed potatoes wild rice or even a simple green salad If you want to dress it up for a dinner party add a side of garlicky sautéed green beans

Cultural or Historical Context

Stuffed pork roasts have origins all over Europe with each region using its own blend of fruit nuts and herbs for a special occasion centerpiece The mixture of bacon and apple in this recipe reflects both German and American influences and mirrors the sweet and savory contrasts beloved in holiday fare

Seasonal Adaptations

In fall swap dried cranberries for dried cherries or figs Try sage instead of rosemary for winter warmth For spring stuffing add a handful of fresh chopped parsley for extra brightness Adaptable for autumn with tart apples and cranberries Cozy for winter holidays add a touch of orange zest in the filling Summer friendly with light salad sides or grilled vegetables

This stuffed pork loin is equally at home on a holiday table or for a cozy Sunday supper. Enjoy every bite and look forward to the leftovers the next day!

Recipe Q&A

→ What type of pork cut is used?

A center cut pork loin is used for its tenderness, ideal shape for stuffing, and ability to stay juicy.

→ How do you keep the filling inside while roasting?

The pork loin is tightly rolled and secured with kitchen twine to keep the apple and bacon mixture in place during roasting.

→ Can I substitute the brandy or cognac?

Yes, you can omit the alcohol or use apple juice for a similar fruit note in the filling.

→ How do I know when the pork is done?

Use a meat thermometer to check that the internal temperature reaches 160°F in the center for juicy, safe pork.

→ What sides go best with this dish?

Roasted sweet potatoes are a wonderful pairing but you can also use mashed potatoes or sautéed greens.

→ What is the purpose of the resting period before slicing?

Resting allows the juices to redistribute in the pork loin, resulting in more tender and moist slices.