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