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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
