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
- 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.
- 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.
- 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.
- 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.
- 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.
- Serving: Remove twine from rested pork loin and slice into 1/2 inch pieces. Serve with gravy and optionally with roasted sweet potatoes.
- 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
