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Apple Bacon Stuffed Pork Loin Roll Recipe

Apple Bacon Stuffed Pork Loin Roll Recipe

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Jump to Recipe· 4.5 from 57 reviews

If you’re looking for a show-stopping main dish that tastes like it came from a fancy restaurant but comes together right in your home kitchen, you’ve got to make this Apple Bacon Stuffed Pork Loin Roll Recipe. I absolutely love how the sweet apples, smoky bacon, and fresh herbs come together in one juicy, tender pork loin roll. It’s perfect for special dinners, holiday feasts, or any time you want to impress without stressing. Seriously, once you try this, it’ll be on your regular rotation.

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Why You’ll Love This Recipe

  • Flavor Explosion: The combination of sweet apples, smoky bacon, and fresh herbs creates flavors that explode in every bite.
  • Impressive Yet Easy: You’ll wow your guests with minimal fuss, perfect for special occasions or weekend dinners.
  • Tender Juicy Pork: Properly butterflied and rolled, the pork loin stays irresistibly moist and tender.
  • Versatile for Pairings: Goes wonderfully with a variety of sides, making it adaptable to any season or palate.
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, holiday pork roast, stuffed pork tenderloin, savory pork loin recipes this Recipe

Ingredients You’ll Need

This Apple Bacon Stuffed Pork Loin Roll Recipe uses ingredients that balance savory, sweet, and aromatic notes beautifully. When shopping, try to get fresh herbs and a firm, crisp apple that will hold its texture inside the filling.

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, holiday pork roast, stuffed pork tenderloin, savory pork loin recipes
  • Pork loin: Choose a center-cut pork loin around 4 pounds for the perfect size to butterfly and roll.
  • Smoked bacon: Adds smoky depth; I prefer thick-cut for a good bite and plenty of rendered fat for flavor.
  • Shallot: Milder than onion, it softens nicely with the bacon without overpowering.
  • Baby spinach: Fresh and tender, it wilts down to keep the filling light and green.
  • Garlic: Use fresh cloves for savory richness and aroma.
  • Brandy or cognac (optional): Gives a subtle warmth and complexity; you can skip it without losing too much.
  • Apple: A small, peeled, and finely diced apple brings in a sweet crisp contrast.
  • Dried cranberries: Chopped for bursts of sweetness and color.
  • Maple syrup: Adds natural sweetness that pairs beautifully with pork and bacon.
  • Dijon mustard: Brings a tangy sharpness that balances the sweeter elements.
  • Sea salt, black pepper, smoked paprika: Essential for seasoning and adding a smoky depth.
  • Fresh thyme and rosemary: Woody herbs that lift the pork’s flavor and filling vibrantly.
  • Butter, fresh herbs, garlic cloves for roasting: These aromatics infuse the pork as it roasts.
  • Chicken broth: Used in the roasting pan and gravy, makes everything juicy and flavorful.
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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

I like to play around with this Apple Bacon Stuffed Pork Loin Roll Recipe depending on the season or what I have on hand. It’s surprisingly versatile, and small tweaks can make a big difference in flavor.

  • Swap Apples for Pears: I once swapped the apple for pears and it gave the filling a softer, juicier sweetness that was equally delicious.
  • Make it Spicy: Add a pinch of cayenne or red pepper flakes to the filling for a subtle kick that wakes up the palate.
  • Go Dairy-Free: Skip the butter in the roasting pan and use olive oil instead—just as tasty for those with dietary restrictions.
  • Herb Mix Up: Try sage or oregano instead of thyme or rosemary based on your favorite herb preferences.

How to Make Apple Bacon Stuffed Pork Loin Roll Recipe

Step 1: Preparing the Flavor-Packed Filling

Start by heating a large pan over medium heat—your skillet does triple duty here, trust me, it keeps cleanup simple! Add the diced smoked bacon first and cook until it starts to crisp and render fat, which is where the magic begins. Toss in diced shallots and cook until soft and soaked with bacon flavor. Then add baby spinach and stir until it wilts down completely. Once the greens have shrunk, toss in minced garlic and, if you want, a splash of brandy or cognac. Cook for another couple of minutes until the liquid mostly evaporates. Transfer this yummy mix to a bowl, then fold in your diced apple, dried cranberries, seasonings, Dijon mustard, maple syrup, thyme, and rosemary. Stir thoroughly and your filling is ready to go!

Step 2: Butterfly and Tenderize Your Pork Loin

Place the pork loin fat side down on a sturdy cutting board. Using a sharp carving or chef’s knife, carefully slice into the pork lengthwise close to the bottom, working your way across, but be super careful not to cut all the way through. When you reach the other side, rotate the loin and slice perpendicular, flattening it out like an epic meaty canvas. Don’t worry if you make a small hole here and there—this happens, and I’ll show you how to handle it in my video tutorial. For even thickness and tenderness, lightly pound the flattened loin with a meat mallet. Flip it so the fat side is facing up, season lightly with salt, then flip it back over for the next step.

Step 3: Stuff, Roll, and Secure the Pork Loin

Spread the filling evenly across the pork loin surface, but leave a clean 1½ to 2-inch border along one short edge—save that for sealing your roll. Gently pat the filling into place so it’s evenly distributed. Now for the fun part: starting with the short end (opposite the seam), roll the pork loin up tightly, finishing with the fat side facing upwards. This ensures it bastes itself as it roasts. To keep your roll intact, you’ll need to tie it with kitchen twine. I pull off one long length of twine, then make cuff-like loops around the loin with firm but gentle pressure, spaced evenly down the length. Knot at the end and trim the excess—this step really makes the difference between a neat roll and one that bursts open during roasting.

Step 4: Brown the Pork and Roast to Perfection

Heat the pan over medium-high with a drizzle of avocado oil. Place your bacon-stuffed pork loin fat side down first and brown it well—this gives you that irresistible crust and locks in juices. Flip every few minutes until evenly browned all over. Add whole garlic cloves, fresh rosemary and thyme sprigs, and pour in chicken broth. Let it come to a gentle simmer, then cover with a lid or foil to trap the steam. Transfer the pan to a preheated 425°F oven and roast for about 1 hour and 15 minutes, checking the internal temperature after 55 minutes—you’re aiming for 160°F in the thickest part. Halfway through, remove the lid to let the pork develop a gorgeous golden color. When it’s done, take the loin out and baste it generously with the pan juices. Let it rest for at least 15 minutes—this is crucial for juicy slices later.

Step 5: Make the Rich Pan Gravy

While the pork rests, pour the pan drippings and broth through a fine mesh strainer into a measuring cup. Let it sit so the fat rises to the top. Using a baster, gently draw up the broth from the bottom, avoiding the fat, until you have 1 cup for your gravy. In a saucepan over medium heat, melt butter and whisk in flour to create a roux—let it cook for about 3 to 4 minutes to cook off the raw flour taste. Slowly whisk in the pan drippings broth and additional chicken broth to balance saltiness. Grab the roasted garlic from your bowl and mash it in with a spatula before stirring it into the gravy for a mellow, sweet garlic flavor. Whisk until smooth and thickened, then keep warm.

Step 6: Slice and Serve

After resting, cut away the kitchen twine and slice the pork loin roll into ½-inch thick slices. Serve with a generous drizzle of your homemade gravy, and don’t forget to pair it with a side like my favorite oven-roasted sweet potatoes—which I swear bring out the best in this dish.

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Pro Tips for Making Apple Bacon Stuffed Pork Loin Roll Recipe

  • Butterflying the Loin: Take your time and use a sharp knife for even slices—you’ll avoid accidental holes and ensure an even roll.
  • Tying Technique: Use one long piece of twine and make loops loosely but firmly—too tight and your pork won’t cook evenly.
  • Rest Before Slicing: Resting is not an option—trust me, it seals in the juices and makes slicing easier.
  • Browning First: Don’t skip browning the pork roll in the pan, it elevates your flavor and creates that irresistible crust.

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, holiday pork roast, stuffed pork tenderloin, savory pork loin recipes

Garnishes

I like to garnish slices with fresh thyme or rosemary sprigs and a light drizzle of extra maple syrup if I want to emphasize the sweetness. Thin apple slices or fresh cranberries on the side add a pretty, festive touch. These tiny extras make the plate pop!

Side Dishes

My absolute favorite pairing is oven-roasted sweet potatoes seasoned with smoked paprika and herbs de Provence—simple, but they soak up the gravy beautifully. Roasted Brussels sprouts or a crisp green salad with vinaigrette also balance the richness perfectly. Mashed cauliflower works great if you want a low-carb option.

Creative Ways to Present

For holiday dinners, I like arranging the sliced pork loin on a big rustic wooden board surrounded by fresh herbs, roasted apple wedges, and tiny bowls of cranberry sauce. It’s a visual feast that invites everyone to dig in family-style. You can add edible flowers in autumn colors for a fancy touch at dinner parties.

Make Ahead and Storage

Storing Leftovers

I always wrap leftover pork slices tightly in foil or airtight containers and refrigerate them for up to 3 days. The flavors actually deepen overnight, making the leftovers even better if you can wait that long!

Freezing

This Apple Bacon Stuffed Pork Loin Roll Recipe freezes well too. After slicing, flash freeze the slices laid out flat on a baking sheet, then transfer to freezer bags. They keep nicely for up to 2 months. It’s perfect for prepping meals ahead of time.

Reheating

To reheat, I like gently warming slices in a skillet over low heat with a splash of broth or water to keep them moist, and covering with a lid. You can also pop them in the oven at 325°F wrapped in foil. Avoid microwaving if possible to keep the texture tender and juicy.

FAQs

  1. Can I use a different cut of pork for this Apple Bacon Stuffed Pork Loin Roll Recipe?

    While center-cut pork loin is ideal for butterflying and rolling, you can use boneless pork tenderloin if you adjust the cooking time since it’s smaller and cooks faster. Avoid bone-in cuts because it’s more difficult to roll and won’t cook evenly.

  2. What should I do if my pork loin tears while butterflying?

    Don’t worry if you accidentally cut a small hole; just keep going and be gentle while rolling. The twine will hold everything together, and the filling won’t spill out if you tie it securely. This happens to me sometimes too!

  3. Is it necessary to use brandy or cognac in the filling?

    Nope! The brandy adds a lovely depth and slight sweetness, but if you prefer not to use alcohol, just skip it. The other ingredients still make the filling wonderfully flavorful.

  4. How do I know when the pork loin is fully cooked?

    The best way is to use an instant-read thermometer. The internal temperature should reach 160°F in the thickest part of the roll. Check after 55 minutes of roasting to avoid overcooking or undercooking.

Final Thoughts

This Apple Bacon Stuffed Pork Loin Roll Recipe has quickly become one of my favorite dishes to make for friends and family. It feels fancy but I promise it’s manageable in a regular home kitchen. From the sizzling bacon to the sweet apple surprise inside, every bite is a little celebration of flavors. Give it a try next time you want to make dinner extra special—you won’t regret it, and your guests will be begging for seconds!

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Apple Bacon Stuffed Pork Loin Roll Recipe

Apple Bacon Stuffed Pork Loin Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 57 reviews
  • Author: Emily
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
Print Recipe

Description

A savory and sweet Apple & Bacon Stuffed Pork Loin Roll that combines tender pork loin with a flavorful filling of smoked bacon, shallots, fresh spinach, apples, dried cranberries, and herbs. Roasted to perfection and served with a rich homemade gravy and optional roasted sweet potatoes for a comforting and elegant meal.

Ingredients

Scale

Pork Loin

  • 4 pound center cut pork loin

For 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 Roasting Pan

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

For Gravy

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

For 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 render until crispy. Add diced shallots and cook until golden. Toss in fresh baby spinach until wilted, then add minced garlic and optional brandy, cooking about 2 minutes until liquids reduce. Transfer mixture to a bowl and combine with diced apple, dried cranberries, sea salt, black pepper, smoked paprika, dijon mustard, maple syrup, fresh thyme, and chopped rosemary. Mix well.
  2. Preparing the Pork Loin: Place pork loin fat side down on a cutting board. Slice lengthwise to about 1/3 to 1/4-inch thickness without cutting through completely, then turn and slice widthwise to flatten into a sheet. Use a meat mallet to tenderize and flatten further. Flip fat side up and season lightly with salt. Flip back.
  3. Stuffing, Rolling & Tying: Spread the filling evenly over the pork loin, leaving a 1 1/2 to 2 inch seam at one edge. Roll starting at a short end with fat side out. Tie the roll with kitchen twine in loops, ensuring it’s snug but not too tight. Tie a knot at the end and trim excess string.
  4. Roasting the Pork: Preheat pan over medium-high heat with a drizzle of avocado oil. Brown the stuffed pork loin fat side down, turning every few minutes until golden all around. Add whole garlic cloves, fresh rosemary and thyme sprigs, pour in 1 cup chicken broth, and bring to a simmer. Cover pan with lid or foil and roast at 425°F for about 1 hour 15 minutes, checking after 55 minutes for internal temperature of 160°F. Remove lid halfway to brown more. Remove pork and baste with pan juices. Let rest 15 to 30 minutes before slicing.
  5. Making the Gravy: Strain pan broth through fine mesh into a measuring cup and let fat separate for 10 minutes. Use a baster to remove 1 cup of broth from the bottom. In a saucepan over medium heat, melt butter and whisk in flour to make a roux; cook 3 to 4 minutes. Gradually whisk in pan broth and chicken broth. Mash the roasted garlic cloves and stir into gravy. Keep warm.
  6. Serving: Remove twine from rested pork loin and slice into 1/2 inch pieces. Serve with gravy and optionally with roasted sweet potatoes.
  7. Roasted Sweet Potatoes: Peel and cube sweet potatoes into 1-inch pieces and place on a parchment-lined baking sheet. Season with salt, pepper, garlic powder, smoked paprika, herbs de provence, avocado oil, and maple syrup. Toss well. Cover with foil and roast at 425°F for 25 minutes. Remove foil and roast another 15-20 minutes until golden and tender.

Notes

  • Cooking time for pork includes roasting and browning time; start checking internal temperature at 55 minutes.
  • Let pork loin rest for 15-30 minutes before slicing to retain juices.
  • Gravy is made from pan drippings and roasted garlic for rich flavor.
  • Nutritional information provided excludes roasted sweet potatoes.
  • Use a meat thermometer to ensure pork reaches 160°F internal temperature for safety and tenderness.
  • If a small hole is cut during flattening of pork loin, it’s okay; stuffing can still be rolled effectively.

Nutrition

  • Serving Size: 1 slice (approx. 6 oz)
  • Calories: 450
  • Sugar: 7g
  • Sodium: 800mg
  • Fat: 28g
  • Saturated Fat: 9g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 120mg

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