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Apple Bacon Stuffed Pork Loin Recipe

Apple Bacon Stuffed Pork Loin Recipe

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Jump to Recipe·5 from 132 reviews

If you’re craving a show-stopping main dish that’s bursting with flavor and a perfect balance of sweet and savory, this Apple Bacon Stuffed Pork Loin Recipe is exactly what you need. Trust me, I’ve made this recipe more times than I can count, and each time my family goes absolutely crazy for it. The tender pork loin wrapped around a fragrant apple, bacon, and herb filling is pure comfort food magic. Ready to impress your loved ones? Let’s jump in!

❤️

Why You’ll Love This Recipe

  • Perfect Blend of Flavors: The combination of apple’s sweetness, smoky bacon, and aromatic herbs creates a mouthwatering filling that complements the pork loin beautifully.
  • Impresses Every Time: Whether it’s a family dinner or special occasion, this stuffed pork loin looks elegant and tastes like you spent hours on it (but you won’t!).
  • Great Make-Ahead Potential: You can prepare it ahead of time and roast it fresh, making your dinner day much easier and less stressful.
  • Balanced Comfort Food: It satisfies cravings with hearty meat and cozy autumn flavors without being overwhelming.
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 stuffed with apple and bacon, savory stuffed pork recipes, easy pork loin recipes, holiday pork main dish this Recipe

Ingredients You’ll Need

The ingredients in this Apple Bacon Stuffed Pork Loin Recipe are simple but thoughtfully chosen to work in harmony. You’ll want fresh herbs and quality bacon since they really elevate the final dish. And don’t skip the little extras like brandy and maple syrup — they add unexpected depth!

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 stuffed with apple and bacon, savory stuffed pork recipes, easy pork loin recipes, holiday pork main dish
  • Center cut pork loin: Choose a nice, thick cut with even thickness for easier rolling and stuffing.
  • Smoked bacon: Adds a smoky, salty richness that pairs beautifully with the sweet apple.
  • Shallot: Its subtle onion flavor is perfect here — not overpowering, just savory enough to build layers.
  • Fresh baby spinach: I love how it wilts down and adds freshness and texture.
  • Garlic cloves: Minced for the filling and whole for roasting, garlic completes the flavor profile.
  • Brandy or cognac (optional): This little splash takes the filling to the next level with a hint of warmth and complexity.
  • Small apple: Peeled and finely diced — tart varieties like Granny Smith work great to balance richness.
  • Dried cranberries: For bursts of sweet-tart flavor and chewy texture contrast.
  • Maple syrup: Adds natural sweetness that complements the fruit and bacon.
  • Dijon mustard: Gives a touch of tang and depth that cuts through the sweetness.
  • Sea salt, ground black pepper, smoked paprika: Essential seasoning for robust, balanced flavor.
  • Fresh thyme and rosemary: The herbal aroma is key — fresh always wins over dried when you can get it.
  • Butter: Used for roasting and making the gravy, it adds richness that’s hard to beat.
  • Chicken broth: Keeps the meat moist while roasting and forms the base of a luscious gravy.
  • Sweet potatoes and seasonings (optional side): These make an ideal accompaniment that’s roasted until caramelized and flavorful.
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 love how versatile this Apple Bacon Stuffed Pork Loin Recipe is — you can easily tweak it to suit your taste or dietary needs. Over the years, I’ve adjusted the filling here and there, and it never disappoints. Give these options a try!

  • Vegetarian version: Swap out the bacon for smoked tempeh or mushrooms for that umami punch; I tried this for a friend, and it was surprisingly delicious.
  • Gluten-Free option: Simply use gluten-free flour or cornstarch for the gravy — I keep a mix on hand for this very reason.
  • Seasonal fruit swaps: Pears or dried apricots instead of apples and cranberries offer a fun twist in fall or winter.
  • Spicy kick: Add a pinch of cayenne or use chipotle powder instead of smoked paprika if you like a little heat.

How to Make Apple Bacon Stuffed Pork Loin Recipe

Step 1: Cook the flavorful filling

Start by heating a large pan over medium heat—an oval shape works best so your pork loin will fit later. I love using the same pan for filling, browning, and roasting since it saves on dishes (win-win!). Toss in your diced smoked bacon and render out the fat until it’s just starting to get crispy. Then add diced shallots and cook until soft and fragrant. Next, toss in fresh spinach and stir until wilted—this only takes a minute or two, so keep an eye on it. After that, add the minced garlic and brandy if you’re using it; this splash makes the filling pop with subtle richness. Cook for a couple of minutes until most of the liquid has evaporated, then transfer this mixture into a large bowl. From there, mix in the finely diced apple, dried cranberries, salt, pepper, smoked paprika, Dijon mustard, maple syrup, thyme, and rosemary. Give it all a good stir to combine flavors beautifully.

Step 2: Flatten the pork loin without cutting through

Place your pork loin fat side down on a solid cutting board. Grab a sharp carving or chef’s knife and start slicing lengthwise near the bottom, aiming for a thickness of about ¼ to ⅓ inch—but be careful not to cut all the way through! When you near the opposite edge, rotate the loin and your knife to start cutting the other direction, gradually flattening the meat into a large sheet. If you accidentally get a small tear, don’t sweat it—I’ve been there, and it doesn’t ruin the dish. Using a meat mallet, gently tenderize and flatten the loin even more, flipping so the fat side is facing up, and rub in a little salt. Flip it back, and you’re ready to fill it up.

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

Spread your filling evenly over the pork, leaving about 1 ½ to 2 inches of space on one edge at the top. This makes rolling easier and less messy! Pat the filling gently into place so it sticks together as you roll. Begin rolling from the short end, finishing with the fat side on top—that way the fat will baste the meat as it roasts, keeping it juicy. Now for tying: I always use one long piece of kitchen twine for neat, even loops. Start by tying a loop at one end, then continue slipping the twine around the loin every few inches. When you reach the end, bring the twine back through the loops on the back side, knot it securely, and trim off the excess. If you want a quick visual, I have a helpful video tutorial showing exactly how to do this step.

Step 4: Brown and roast to perfection

Heat that same large pan over medium-high heat with a drizzle of avocado oil. Place your pork loin fat side down first and fry until you get a gorgeous golden brown crust. Keep turning every few minutes so every side gets nicely browned—that caramelization is packed with flavor! Toss in the whole garlic cloves, fresh rosemary, and thyme sprigs. Pour in the chicken broth and bring it up to a gentle simmer. Cover your pan tightly with a lid or foil and pop it into your preheated oven at 425°F. Roast for roughly 1 hour and 15 minutes or until the internal temperature hits 160°F. To encourage even color, remove the lid halfway through roasting. When it’s done, take it out and baste the loin generously with the pan juices before transferring it to a carving board to rest for 15 to 30 minutes. This resting time is key — your pork will be juicy and easy to slice.

Step 5: Make the silky smooth gravy

Pour your pan drippings through a fine mesh strainer into a large measuring cup, setting aside the whole garlic cloves in a small bowl. Let the broth sit for about 10 minutes so the fat floats to the top. Use a baster to draw broth from beneath the fat into a separate cup—you’ll need one cup of this flavorful liquid. In a medium saucepan over medium heat, melt the butter and whisk in the flour to form a roux. Cook it for 3-4 minutes to get rid of that raw flour taste. Gradually whisk in the reserved pan broth, then add in the chicken broth to balance saltiness. Mash the roasted garlic cloves and stir them into the gravy for that sweet, mellow garlic taste. It’s the perfect finishing touch that brings everything together.

Step 6: Slice and serve your masterpiece

Once your pork loin has rested, carefully cut away the kitchen twine. Use a sharp knife to slice into ½-inch thick rounds to showcase the beautiful swirl of filling inside. Plate those slices, ladle on the luscious gravy, and add your favorite sides—oven-roasted sweet potatoes are my go-to for that cozy, comforting meal. Enjoy every bite!

👨‍🍳

Pro Tips for Making Apple Bacon Stuffed Pork Loin Recipe

  • Flatten with confidence: Use a combination of slicing and a meat mallet to get an even sheet of pork loin—this makes rolling easier and the stuffing stays inside without leaking out.
  • Don’t rush the browning: Getting a deep golden crust on the pork loin adds loads of flavor—you’ll notice the difference in every bite.
  • Rest your meat properly: Letting the pork loin rest for 15-30 minutes after roasting locks in the juices and makes slicing much neater.
  • Use kitchen twine loops: This technique keeps the roll securely tied without crushing the filling or meat.

How to Serve Apple Bacon Stuffed Pork Loin 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 stuffed with apple and bacon, savory stuffed pork recipes, easy pork loin recipes, holiday pork main dish

Garnishes

I like to keep the garnishes simple but fresh — a handful of chopped fresh thyme or rosemary sprinkled over the plate adds a lovely pop of color and fragrance. If you want a bit of brightness, a small drizzle of good quality maple syrup or a few fresh apple slices on the side can be delightful. These little touches take your presentation from home-cooked to restaurant-worthy.

Side Dishes

My top pick is oven-roasted sweet potatoes tossed with smoked paprika, garlic powder, herbs de Provence, and a splash of maple syrup for natural sweetness. Their caramelized edges pair so well with the savory pork and savory-sweet stuffing. Steamed green beans, roasted Brussels sprouts, or a crisp apple and fennel slaw also complement the dish nicely, giving a nice contrast in textures and flavors.

Creative Ways to Present

For holiday dinners, I love slicing the pork loin and arranging it on a festive platter layered with fresh rosemary sprigs and dried cranberries for a gorgeous centerpiece. Another idea is serving slices atop creamy mashed potatoes or a bed of wild rice pilaf for a comforting twist. Whether it’s a casual Sunday dinner or a special occasion, these little presentation ideas will wow your guests.

Make Ahead and Storage

Storing Leftovers

I usually slice leftover Apple Bacon Stuffed Pork Loin and keep it tightly wrapped in an airtight container in the fridge. It stays moist and flavorful for up to 3 days, and it’s perfect for quick lunches or dinners the next day.

Freezing

I discovered that you can freeze the whole stuffed pork loin before cooking it—just wrap it tightly in plastic wrap and foil to prevent freezer burn. When you’re ready, thaw it overnight in the fridge and then roast as usual. This makes it a fantastic make-ahead meal for busy weeks or special occasions planned ahead.

Reheating

To reheat leftovers without drying out the pork, I cover the slices loosely with foil and warm them in a 325°F oven for about 15 minutes. Adding a splash of broth or gravy during reheating brings back juiciness and flavor as if it just came out of the oven.

FAQs

  1. Can I make the Apple Bacon Stuffed Pork Loin Recipe without alcohol?

    Absolutely! The brandy or cognac is optional and mainly adds subtle warmth and complexity. If you prefer not to use alcohol, simply omit it or substitute with a small splash of apple cider or broth—you’ll still get a delicious filling.

  2. How do I prevent the pork loin from drying out?

    Key tactics I’ve learned are to brown the pork well, roast it at a high temperature, and most importantly, let it rest after roasting. The fat side facing up while roasting also helps keep it juicy. Use a meat thermometer to avoid overcooking—it should be at 160°F internally.

  3. What’s the best way to slice the pork loin?

    After allowing the pork to rest, slice against the grain into ½-inch thick rounds using a sharp carving knife. This ensures tender and pretty slices that hold their shape and show off the colorful filling inside.

  4. Can I prepare this Apple Bacon Stuffed Pork Loin Recipe ahead of time?

    Yes! You can prepare the stuffed pork loin a day ahead, keep it refrigerated and covered, and then roast it fresh on the day you want to serve it. Just add a few extra minutes to the cooking time if it’s cold going in the oven.

Final Thoughts

This Apple Bacon Stuffed Pork Loin Recipe holds a special place in my kitchen because it’s both comforting and elegant — the kind of dish that feels like a warm hug but also gets compliments from everyone around the table. If you’re looking for a recipe that’s a little different yet approachable, with flavors that sparkle and textures that delight, I can’t recommend this enough. Grab your ingredients, invite a friend or family member to join you, and enjoy making this unforgettable dinner that your crowd will ask for again and again.

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Apple Bacon Stuffed Pork Loin Recipe

Apple Bacon Stuffed Pork Loin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 132 reviews
  • Author: Hannah
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
Print Recipe

Description

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

Ingredients

Scale

For the Pork Loin and Filling

  • 4 pound center cut pork loin
  • 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 (Optional)

  • 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 it until crispy. Add diced shallots and cook until translucent and bacon is crispy. Add fresh spinach and toss until wilted. Stir in minced garlic and optional brandy, cooking for 2 minutes until liquids reduce. Transfer this mixture to a large bowl and add finely diced apple, dried cranberries, maple syrup, dijon mustard, sea salt, black pepper, smoked paprika, fresh thyme, and rosemary. Mix thoroughly.
  2. Preparing the Pork Loin: Place pork loin fat side down on a cutting board. Using a sharp knife, slice lengthwise about 1/3 to 1/4 inch thickness without cutting through. Turn the loin and slice in the opposite direction to create a flattened sheet. Use a meat mallet to tenderize and flatten further. Turn the loin fat side up and season with salt, then flip back over.
  3. Stuffing, Rolling & Tying: Spread the prepared filling evenly over the pork loin, leaving a 1 ½ to 2-inch seam on one edge. Roll the loin starting at the short end, ending with the fat side up. Tie the roll firmly but not too tight with kitchen twine in evenly spaced loops from one end to the other, securing the filling inside.
  4. Roasting the Pork: Preheat a large pan over medium-high heat with a drizzle of avocado oil. Brown the pork loin fat side down first, turning every few minutes until golden on all sides. Add whole garlic cloves, fresh rosemary and thyme sprigs, then pour in 1 cup chicken broth. Bring to a simmer, cover with lid or foil, then roast in a preheated oven at 425°F for about 1 hour and 15 minutes or until internal temperature reaches 160°F. Remove lid halfway through cooking to brown further. Remove loin and baste with pan broth. Let rest 15 to 30 minutes.
  5. Making the Gravy: Strain pan broth through mesh strainer into a measuring cup and let stand 10 minutes to separate fat. Skim fat and reserve 1 cup of broth. In a medium saucepan over medium heat, make a roux with butter and flour, cooking 3-4 minutes. Gradually whisk in reserved pan broth and 1 cup chicken broth. Mash roasted garlic and whisk into the gravy until smooth and flavorful.
  6. Serving: Remove twine from rested pork loin and slice into ½-inch thick slices. Serve topped generously with the gravy. Optional for serving, roast sweet potatoes alongside.
  7. Roasted Sweet Potatoes (Optional): Peel and cube sweet potatoes into 1-inch pieces. Place on parchment lined baking sheet and season with salt, garlic powder, smoked paprika, herbs de provence, avocado oil, and maple syrup. Toss to coat evenly. Cover with foil and roast at 425°F for 25 minutes. Remove foil and roast an additional 15 to 20 minutes until golden and tender.

Notes

  • Nutritional information provided excludes roasted sweet potatoes.
  • Ensure pork loin is well tied to prevent filling leakage during roasting.
  • Using brandy or cognac in filling is optional but adds depth of flavor.
  • Internal temperature of pork should reach 160°F for safe consumption and optimal juiciness.
  • Resting the pork loin before slicing helps retain juices.
  • Oval-shaped pan is ideal to accommodate the pork loin comfortably during cooking.

Nutrition

  • Serving Size: 1 slice (approx. 6 oz)
  • Calories: 460
  • Sugar: 7g
  • Sodium: 620mg
  • Fat: 28g
  • Saturated Fat: 9g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 42g
  • Cholesterol: 115mg

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