about contact work with me
Apple Bacon Stuffed Pork Loin Roll Recipe

Apple Bacon Stuffed Pork Loin Roll Recipe

by
Jump to Recipe· 4.6 from 140 reviews

If you’re looking for a show-stopping dinner that’s bursting with flavor and perfect for cozy gatherings, you’ve got to try this Apple Bacon Stuffed Pork Loin Roll Recipe. It’s one of those recipes I absolutely love because it combines sweet, savory, and smoky in such a perfect harmony – and it always gets rave reviews from my family. Whether you’re a seasoned cook or trying something fancy for the first time, you’ll find that this pork loin roll is surprisingly approachable and totally worth the effort. Ready to wow your dinner guests? Let’s dive in!

❤️

Why You’ll Love This Recipe

  • Perfect Balance of Flavors: The sweetness of apples and maple syrup meets the smokiness of bacon and paprika for a crowd-pleasing dish.
  • Impressive Yet Doable: You’ll get all the wow-factor with step-by-step guidance that makes rolling and tying the pork loin much easier than it seems.
  • Juicy, Tender Results Every Time: Thanks to the stuffing and slow roasting, the pork loin stays moist and flavorful.
  • Versatile Comfort Food: This recipe pairs beautifully with classic sides or your favorite seasonal veggies for year-round enjoyment.
The image shows two white plates each holding slices of rolled roasted meat with a visible spiral of stuffing inside, featuring a mix of green herbs, red bits, and light nuts or bread crumbs. Next to the meat on each plate are chunky orange roasted sweet potatoes garnished with small green herb leaves. A silver fork rests on the bottom plate near the sweet potatoes. In the upper left corner, there is a white rectangular platter with more rolled meat, one slice cut and laying flat. Nearby are two small glass salt and pepper shakers and a small plant pot with a sprig of green herbs. Whole red apples are scattered on the white marbled surface, along with a clear container of golden liquid and a small copper pot holding a rich brown gravy with a silver ladle inside. The overall background is a clean white marble, and a blue-patterned white cloth is draped partly under one plate. Photo taken with an iphone --ar 2:3 --v 7 - Apple Bacon Stuffed Pork Loin, pork loin roll with apples and bacon, savory stuffed pork recipes, holiday pork main dish, easy pork loin roll ideas this Recipe

Ingredients You’ll Need

The ingredients in this Apple Bacon Stuffed Pork Loin Roll Recipe come together to create a well-rounded, rich filling and a perfectly roasted pork loin. Pro tip: fresh herbs and good-quality bacon really elevate the flavors, so don’t skimp on those if you can!

Flat lay of fresh center cut pork loin, diced smoked bacon slices, a whole peeled small apple diced into cubes, fresh baby spinach leaves, a whole large shallot diced, whole garlic cloves unpeeled, a few dried cranberries scattered, small white ceramic bowls with maple syrup and Dijon mustard, fresh sprigs of thyme and rosemary, small white bowls containing sea salt, ground black pepper, smoked paprika, all 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 roll with apples and bacon, savory stuffed pork recipes, holiday pork main dish, easy pork loin roll ideas
  • Center cut pork loin: Choose a 4-pound piece for even cooking and easy rolling.
  • Smoked bacon: Adds smoky depth and some savory fat to the filling.
  • Shallot: Sweeter and milder than onions, it boosts flavor without overpowering the dish.
  • Fresh baby spinach: Adds moisture and a fresh contrast to the rich bacon and apples.
  • Garlic cloves: Essential for that savory punch and aroma.
  • Brandy or cognac (optional): A splash enhances complexity but can be skipped if you prefer.
  • Small apple: Peeled and finely diced – I like using a tart variety like Granny Smith for balance.
  • Dried cranberries: Give a sweet-tart pop that complements the apple.
  • Maple syrup: Natural sweetness that ties the fruit and bacon flavors together.
  • Dijon mustard: Adds a subtle tang and helps bind the filling.
  • Sea salt and ground black pepper: Basic seasonings to highlight all ingredients.
  • Smoked paprika: Gives a gentle smoky warmth beyond the bacon.
  • Fresh thyme and rosemary: Classic herbs that pair beautifully with pork.
  • Butter: Used both for roasting and gravy, it enriches the dish.
  • Chicken broth: Keeps the pork moist and makes a flavorful gravy base.
  • Sweet potatoes (for side): Roasted alongside, seasoned with spices and maple syrup for a comforting finish.
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

What I really love about this Apple Bacon Stuffed Pork Loin Roll Recipe is how easy it is to tweak. I often switch up the fruit or herbs depending on what I have on hand or the season – making it your own keeps this recipe fresh and exciting.

  • Swap the fruit: I’ve made this with pears instead of apples for a slightly sweeter twist, and it was fantastic.
  • Use turkey bacon: For a lighter option, turkey bacon still gives that smoky flavor but lowers fat.
  • Spice it up: Add a pinch of cayenne or chili flakes to the filling for a subtle heat that wakes up the palate.
  • Make it gluten-free: Simply use gluten-free flour for the gravy roux, and you’re good to go!

How to Make Apple Bacon Stuffed Pork Loin Roll Recipe

Step 1: Prepare the flavorful filling

Start by heating a large pan over medium heat – an oval one is perfect because it’ll also fit your pork loin later. Cook the diced smoked bacon until it’s nice and crispy, then toss in the diced shallots until they soften. Toss in the fresh baby spinach; it wilts quickly, so give it a good stir. Stir in the minced garlic and, if you’re using it, the brandy or cognac – it adds a lovely warmth and depth. Cook everything for about 2 minutes until most of the moisture evaporates. Transfer this mix to a bowl, then add the diced apple, chopped dried cranberries, seasonings, maple syrup, Dijon mustard, fresh thyme, and rosemary. Mix it thoroughly and your filling is ready to go!

Step 2: Butterfly and tenderize the pork loin

Place your pork loin fat side down on a cutting board. Using a sharp knife, start slicing lengthwise to open it up like a book, keeping it as even as possible without cutting all the way through. When you reach the other side, turn the loin sideways and slice in the opposite direction to fully flatten it out. If you accidentally punch a hole through, don’t sweat it – I’ve been there, and it still turns out delicious! Next, flip the flattened loin fat side up and gently pound it with a meat mallet to tenderize and even out the thickness. Season the fat side lightly with salt before flipping back over to prepare for stuffing.

Step 3: Stuff, roll, and tie the pork loin

Spread your prepared filling evenly across the pork loin, but leave about 1½ to 2 inches clear on one short edge near the top—this helps with rolling. Starting at the short end with filling, carefully roll the loin up, ending with the fat side facing up. This step might seem tricky, but rolling tightly but gently helps keep the filling inside without bursting it. To make sure your roll stays intact, tie it with kitchen twine. I like to keep the twine attached to the spool so I can make several loops along the length, then knot firmly but not overly tight. If you want to see exactly how this goes, check out my video guide—it helped me tons when I first learned!

Step 4: Sear and roast to juicy perfection

Preheat your pan over medium-high heat and add a little avocado oil. Brown the stuffed loin fat side down first until golden, turning every few minutes so all sides get a beautiful caramelized color. Once browned, add whole garlic cloves, fresh rosemary, thyme sprigs, and pour in chicken broth. Bring it gently to a simmer, then cover with a lid or foil. Transfer to a 425°F oven and roast for about 1 hour 15 minutes, or until a meat thermometer reads 160°F in the center. Don’t forget to check around 55 minutes, and halfway through remove the lid to let the loin get some extra color. After roasting, baste the pork with pan juices while it rests for 15–30 minutes — this resting step is key for juicy slices!

Step 5: Make the luscious pan gravy

While the pork is resting, strain the pan drippings through a fine mesh strainer and let the broth sit until the fat separates. Use a baster to draw off a cup of the flavorful broth without fat. In a saucepan over medium heat, melt butter and whisk in flour to form a roux—cook for 3–4 minutes to get rid of that raw flour taste. Slowly whisk in the pan broth and chicken broth, stirring constantly to avoid lumps. Mash the roasted garlic cloves and whisk them into your gravy for a rich, mellow garlic flavor. Taste and adjust seasoning if needed; this gravy really ties the whole dish together.

Step 6: Slice, serve, and enjoy!

Carefully remove the kitchen twine and slice the pork loin into half-inch thick rounds. Serve these generously with gravy spooned over the top. I love pairing this with fluffy oven-roasted sweet potatoes seasoned with smoked paprika and maple syrup – it really rounds out the meal with warmth and sweetness. Trust me, your family and guests will go crazy for this comforting yet elegant dish.

👨‍🍳

Pro Tips for Making Apple Bacon Stuffed Pork Loin Roll Recipe

  • Knife Skills Matter: Taking your time to butterfly the pork loin evenly makes rolling easier and prevents tearing.
  • Don’t Skip the Rest: Letting the roast rest after cooking keeps it juicy and allows the flavors to meld beautifully.
  • Use a Meat Thermometer: It’s the best way to avoid over- or undercooking your pork; 160°F is the sweet spot.
  • Baste for Extra Flavor: Basting the loin with pan juices while resting adds moisture and richness to every slice.

How to Serve Apple Bacon Stuffed Pork Loin Roll Recipe

The image shows two thick slices of rolled meat with a golden brown crust on the outside, placed on a white plate. Each slice reveals three visible layers: the outer layer is a roasted meat with a slightly crispy texture and light brown color, the middle layer is filled with a mixture of small, finely chopped ingredients in colors like dark red, green, and beige, creating a spiral pattern, and the innermost layer is a lighter, cream-colored meat. There are small green herb sprigs on top of the slices and on the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Apple Bacon Stuffed Pork Loin, pork loin roll with apples and bacon, savory stuffed pork recipes, holiday pork main dish, easy pork loin roll ideas

Garnishes

I tend to keep garnishes simple with this pork loin roll to let the flavors shine. Fresh thyme or rosemary sprigs on the platter add a lovely rustic touch and aroma. A light sprinkle of chopped parsley on the slices brightens the presentation and adds a subtle freshness I really appreciate.

Side Dishes

My go-to side dish is definitely oven-roasted sweet potatoes, seasoned with smoked paprika, garlic powder, and a drizzle of maple syrup. The natural sweetness pairs perfectly with the savory pork roll. Roasted or sautéed green beans, caramelized Brussels sprouts, or a crisp apple-fennel slaw are also great options that complement the filling flavors.

Creative Ways to Present

For special occasions, I like to slice the pork loin roll into thick medallions, arrange them in a circular pattern on a wooden board, drizzle with gravy, and scatter cranberries and fresh herbs around for a festive look. This rustic yet elegant presentation always gets compliments and sparks conversation at the dinner table.

Make Ahead and Storage

Storing Leftovers

When I have leftovers of this Apple Bacon Stuffed Pork Loin Roll Recipe, I slice the meat first and store the slices and gravy separately in airtight containers in the fridge. This helps keep the pork tender and the gravy fresh for up to 3 days.

Freezing

You can definitely freeze leftover slices of pork loin roll. Wrap them tightly in plastic wrap, then place in freezer bags or airtight containers. Freeze the gravy separately in a small container or freezer bag. They keep well for up to 2 months. When I thaw, I usually transfer them to the fridge overnight.

Reheating

To reheat, warm slices gently in the oven at 325°F wrapped in foil with a splash of broth to keep moist, or heat in a covered skillet on low with a bit of gravy. Pour warmed gravy over before serving for that fresh-from-the-oven taste.

FAQs

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

    Absolutely! You can prepare the filling and even butterfly the pork loin the day before. Stuff and roll it shortly before cooking. This makes getting dinner on the table quicker and easier—great for busy weeknights or entertaining.

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

    I prefer tart apples like Granny Smith because their acidity balances the sweetness of the maple syrup and cranberries. However, sweeter apples like Fuji or Honeycrisp also work if you want a milder fruit flavor.

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

    The best way is to use a meat thermometer—check for an internal temperature of 160°F in the center of the roll. This ensures juicy, safe-to-eat meat without overcooking.

  4. Can I make this recipe gluten-free?

    Yes! Just swap the all-purpose flour in the gravy for a gluten-free flour blend or cornstarch slurry. The rest of the recipe is naturally gluten-free, so it’s easy to adapt.

  5. What can I serve instead of sweet potatoes?

    Roasted root vegetables like carrots, parsnips, or butternut squash are excellent alternatives. A simple green salad or creamy mashed potatoes will also complement the savory-sweet pork roll perfectly.

Final Thoughts

I truly love how this Apple Bacon Stuffed Pork Loin Roll Recipe has become my go-to when I want to impress without stress. It’s cozy, rustic, and fancy all at once—the perfect recipe to share with friends and family over a wonderful meal. Once you try it, I’m pretty sure it’ll become a favorite in your kitchen too. So grab that pork loin, let’s get stuffing, and make some delicious memories!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Apple Bacon Stuffed Pork Loin Roll Recipe

Apple Bacon Stuffed Pork Loin Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 140 reviews
  • Author: Jessica
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
Print Recipe

Description

This Apple & Bacon Stuffed Pork Loin Roll features a tender pork loin filled with a savory and slightly sweet mixture of smoked bacon, fresh spinach, apples, cranberries, and herbs. Roasted to juicy perfection and served with a rich homemade gravy and roasted sweet potatoes, this dish is perfect for a hearty family dinner or special occasion.

Ingredients

For the Pork Loin Roll

  • 4 pound center cut pork loin

For the Filling

  • 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 the Roasting Pan

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

For the Gravy

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

For the 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. Add diced shallots and cook until bacon is crispy. Add fresh spinach and toss until wilted. Stir in minced garlic and optional brandy; cook for about 2 minutes until liquids reduce. Transfer to a large mixing bowl and combine with diced apple, dried cranberries, sea salt, black pepper, smoked paprika, dijon mustard, maple syrup, fresh thyme, and chopped rosemary. Mix thoroughly.
  2. Preparing the Pork Loin: Place the pork loin fat side down on a cutting board. Slice lengthwise to about 1/3 to 1/4 inch thick without cutting through completely, creating a flat sheet. Continue cutting widthwise to fully flatten the loin. Use a meat mallet to tenderize and flatten further. Flip so fat side is up; season with salt and rub into the meat, then turn it back over.
  3. Stuffing, Rolling & Tying: Spread the filling evenly over the pork loin, leaving a 1 1/2 to 2 inch seam on one edge. Gently pat the filling in place. Roll the pork loin tightly starting from the short end, ending with the fat side facing upward. Use kitchen twine to tie loops around the roll at intervals, tightening but not too tight, knotting at the ends to secure the roll. Trim excess twine.
  4. Roasting the Pork: Preheat a large pan with a drizzle of avocado oil over medium-high heat. Brown the stuffed pork loin on all sides until golden, turning every few minutes. Add whole garlic cloves, fresh rosemary and thyme sprigs, and 1 cup chicken broth to the pan. Bring broth to a simmer, then cover with a lid or foil. Transfer pan to oven and roast at 425°F for approximately 1 hour 15 minutes, until internal temperature reaches 160°F. Check doneness starting at 55 minutes and remove lid halfway through cooking for browning. Remove from oven and baste with pan juices. Let rest on a carving board for 15 to 30 minutes.
  5. Making the Gravy: Strain pan drippings through a fine mesh sieve into a measuring cup. Let stand for 10 minutes to separate fat. Use a baster to extract 1 cup broth from the bottom. In a medium saucepan over medium heat, melt butter and whisk in flour to make a roux; cook for 3 to 4 minutes. Gradually whisk in pan broth, then add chicken broth to balance saltiness. Mash roasted garlic cloves into the gravy and whisk until smooth.
  6. Serving: Remove kitchen twine from rested pork loin, then slice into 1/2 inch thick slices. Serve with generous amounts of the gravy and oven-roasted sweet potatoes prepared by cubing sweet potatoes, seasoning with salt, pepper, smoked paprika, garlic powder, herbs de Provence, avocado oil, and maple syrup, covering with foil and roasting at 425°F for 25 minutes, then uncovered for an additional 15-20 minutes until golden.

Notes

  • Nutritional information provided excludes the roasted sweet potatoes.
  • If a small hole is cut when butterflying the pork loin, it is okay; the filling can still be secured with twine.
  • Using an oval pan is helpful to fit and brown the pork loin evenly.
  • Brandy or cognac in the filling is optional but adds depth of flavor.
  • Resting the pork loin after roasting allows juices to redistribute for juicier slices.
  • Avoid tying the twine too tightly, as the pork will expand slightly during cooking.

Nutrition

  • Serving Size: 1 slice (approx. 6 oz)
  • Calories: 450
  • Sugar: 7g
  • Sodium: 750mg
  • Fat: 26g
  • Saturated Fat: 9g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 120mg

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *