Apple Bacon Stuffed Pork Loin (Print View)
Succulent pork loin filled with smoky bacon, apple, herbs, and served with savory gravy.
# What You'll Need:
→ Pork Loin
01 -
4 pound center-cut pork loin
→ Filling
02 -
5 slices smoked bacon, diced
03 -
1 large shallot, diced
04 -
4 cups fresh baby spinach
05 -
6 garlic cloves, minced
06 -
2 tablespoons brandy or cognac (optional)
07 -
1 small apple, peeled and finely diced
08 -
1/2 cup dried cranberries, chopped
09 -
2 tablespoons maple syrup
10 -
1 1/2 tablespoons Dijon mustard
11 -
1 tablespoon sea salt
12 -
1 teaspoon ground black pepper
13 -
1 teaspoon smoked paprika
14 -
1 tablespoon fresh thyme leaves
15 -
1 tablespoon fresh rosemary, chopped
→ For Roasting Pan
16 -
3 tablespoons butter
17 -
2 sprigs fresh rosemary
18 -
2 sprigs fresh thyme
19 -
10 whole garlic cloves
20 -
1 cup chicken broth
→ Gravy
21 -
1 1/2 tablespoons butter
22 -
1 1/2 tablespoons all-purpose flour
23 -
1 cup chicken broth
24 -
1 cup pan drippings broth, strained
→ Roasted Sweet Potatoes (Side)
25 -
4 medium sweet potatoes
26 -
2 tablespoons avocado oil or olive oil
27 -
2 tablespoons maple syrup
28 -
1 to 1 1/2 teaspoons salt
29 -
1 teaspoon garlic powder
30 -
1 teaspoon smoked paprika
31 -
2 teaspoons herbes de Provence
# Directions:
01 -
Preheat a large, oven-safe skillet over medium heat. Render the diced bacon for several minutes until nearly crispy. Add diced shallot and cook until tender. Add baby spinach and cook until wilted. Stir in minced garlic and brandy or cognac, if using, and cook for 2 minutes to reduce liquid. Transfer contents to a large bowl.
02 -
Add the diced apple, chopped dried cranberries, maple syrup, Dijon mustard, sea salt, black pepper, smoked paprika, chopped fresh thyme, and chopped rosemary to the cooked mixture. Mix thoroughly to incorporate all filling ingredients.
03 -
Position pork loin fat side down on a cutting board. Using a sharp carving knife, butterfly the loin by slicing lengthwise, maintaining approximately 1/3 to 1/4 inch thickness, unrolling as you slice to form a flat sheet. Tenderize the flattened loin using a meat mallet.
04 -
Turn the opened pork loin over so the fat side faces up, season lightly with salt, then return fat side down. Spread the filling evenly over the exposed surface, leaving a 1 1/2 to 2 inch border along one longer edge.
05 -
Starting at the short end, roll the pork loin up tightly, ending with the fat side outward. Secure the roll with kitchen twine at 2 inch intervals, tying firmly but not compressing excessively. Trim any excess twine.
06 -
Preheat oven to 425°F. Heat a drizzle of avocado oil in the oven-safe pan over medium-high heat. Sear the stuffed pork loin, starting with the fat side down, turning to brown evenly on all sides.
07 -
Add the whole garlic cloves, rosemary sprigs, thyme sprigs, and 1 cup chicken broth to the pan. Cover with a lid or aluminum foil and transfer to the oven. Roast at 425°F for 1 hour 15 minutes, or until an internal temperature of 160°F is reached, removing the lid halfway through for color. Begin checking for doneness after 55 minutes.
08 -
Remove the roasted pork loin from the oven and baste with pan juices for several minutes. Transfer to a cutting board and rest, uncovered, for 15 to 30 minutes before slicing.
09 -
Strain pan juices through a fine mesh strainer into a measuring cup. Allow to separate, then draw off 1 cup of de-fatted pan drippings. In a saucepan over medium heat, melt butter and add flour, whisking to form a roux. Cook for 3 to 4 minutes until golden, then gradually add pan broth and chicken broth, whisking until smooth and thickened. Mash the roasted garlic and incorporate into the gravy.
10 -
Peel and cube sweet potatoes into 1 inch pieces. Arrange on a parchment-lined baking sheet. Drizzle with avocado or olive oil and maple syrup, then season with salt, garlic powder, smoked paprika, and herbes de Provence. Toss to coat evenly, cover with foil, and roast at 425°F for 25 minutes. Remove foil and continue roasting for 15 to 20 minutes until golden brown.
11 -
Remove twine from rested pork loin and slice into 1/2 inch thick portions. Serve plated with the prepared gravy and optional roasted sweet potatoes.
# Notes:
01 -
Ensure that pork reaches an internal temperature of 160°F for safe consumption and optimal tenderness. Letting the pork rest before slicing allows juices to redistribute.