Name: Apple Bacon Stuffed Pork Loin Roll Recipe
Prep time: 1 h 30 min
Cook time: 1 h 15 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 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; 3 tbsp butter; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 10 whole garlic cloves; 1 cup chicken broth; 1 1/2 tbsp butter; 1 1/2 tbsp all-purpose flour; 1 cup chicken broth; 1 cup pan drippings broth, strained; 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

If you’re looking for a recipe that delivers autumn vibes, cozy flavors, and a show-stopping main dish, this Apple Bacon Stuffed Pork Loin Roll Recipe is exactly what you need. I absolutely love how the sweet apples and smoky bacon mingle with tender pork to create something that feels both comforting and gourmet. Trust me, once you try this, it’ll become a favorite for special dinners or gatherings. So, stick with me—I’ll walk you through every step to make sure your pork loin roll is as delicious as mine!

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The combo of sweet apples, smoky bacon, and fresh herbs will have your taste buds doing happy dances.
Impressive Yet Easy: Even if you’re not a pro chef, I’ll show you tricks to make this recipe approachable and fun to prepare.
Great for Entertaining: This pork loin roll looks super elegant sliced, perfect for holiday dinners or weekend feasts.
Versatile Side Pairings: From roasted sweet potatoes to fresh greens, it’s a flexible dish that pairs well with many sides.

Two slices of rolled meat with a stuffing made of dark and light bits, placed on the left side of a white plate. The meat has a light brown outer layer and is covered with a glossy golden sauce that drips slightly onto the plate. On the right side of the plate are bright orange roasted cubes, sprinkled with small green herb leaves. The plate rests on a surface with a white marbled texture, and in the background, out of focus, is a shiny copper pot. photo taken with an iphone --ar 2:3 --v 7 - Apple Bacon Stuffed Pork Loin Roll, pork loin roll recipes, apple stuffed pork, bacon wrapped pork loin, savory fall pork dish

Ingredients You’ll Need

Each ingredient in this Apple Bacon Stuffed Pork Loin Roll Recipe plays a role in building layers of flavor. When I shop for this dish, I always pick fresh herbs and a crisp, tart apple to keep the filling vibrant. Plus, quality bacon makes all the difference!

Flat lay of a whole center cut pork loin with pale pink fresh meat and a thin layer of fat, five slices of raw smoked bacon diced into small pieces, a single large shallot with purple and white layers, a bunch of fresh vibrant baby spinach leaves, six peeled garlic cloves, one small peeled and finely diced green apple, a small pile of dried deep red cranberries, a small white bowl of amber maple syrup, a small white bowl of grainy yellow Dijon mustard, sea salt crystals scattered next to a small white bowl of ground black pepper, a small white bowl of smoked paprika powder, fresh thyme sprigs with tiny green leaves, chopped fresh rosemary, two small white bowls with pale yellow butter cubes, two sprigs of fresh rosemary, two sprigs of fresh thyme, ten whole peeled garlic cloves, a small white bowl of golden chicken broth, four medium unpeeled sweet potatoes with orange skin, a small white bowl of clear avocado oil, and a small white bowl of herbs de Provence 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 Roll, pork loin roll recipes, apple stuffed pork, bacon wrapped pork loin, savory fall pork dish

Pork Loin: Choose a center-cut pork loin for even thickness—this helps it cook uniformly when rolled.
Smoked Bacon: Adds deep, smoky richness to the filling; diced small for even distribution.
Shallots: Their mild onion flavor softens with the bacon and adds subtle sweetness.
Baby Spinach: Fresh and vibrant, it wilts down perfectly to complement the other filling ingredients.
Garlic: Minced for aromatic depth; roasting garlic in the pan infuses the whole dish.
Brandy or Cognac (optional): Gives a splash of sophistication and kick to the filling’s flavor profile.
Apple: Peeled and finely diced, it adds juicy sweetness and lovely texture contrasts.
Dried Cranberries: A tart pop that balances the richness of bacon and pork.
Maple Syrup: Ties in both sweetness and a bit of complexity to the stuffing.
Dijon Mustard: Offers a gentle tang that brightens the filling.
Herbs and Spices (Salt, Black Pepper, Paprika, Thyme, Rosemary): Fresh herbs like thyme and rosemary bring that woodsy, fresh aroma, while the spices add warmth.
Butter: For browning and roasting, adding rich mouthfeel and caramelization.
Chicken Broth: Keeps the pork moist and forms the base for that comforting gravy.

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

This Apple Bacon Stuffed Pork Loin Roll Recipe is a fantastic base, and I love mixing it up depending on the season or occasion. Feel free to customize it to your taste.

Apple Variety Swap: I’ve tried using Granny Smith for extra tanginess and Fuji for a sweeter bite—both work beautifully.
Vegetarian Version: Swap bacon for sautéed mushrooms and smoked paprika for that smoky punch; it’s surprisingly satisfying.
Spice it Up: Add a pinch of cayenne or chipotle powder to the filling for a subtle heat—my family loves the kick.
Fresh Fruit Twist: Try adding chopped pears or figs when apples aren’t in season for a different sweet note.

How to Make Apple Bacon Stuffed Pork Loin Roll Recipe

Step 1: Prepare the Flavor-Packed Filling

First things first—grab a large pan and set it over medium heat. I love using the same pan for the filling and browning the pork to cut down on cleanup. Toss in your diced bacon and let it sizzle until it gets that irresistible crispiness. Then, add the diced shallots and cook them until they soften and start to caramelize—this step deepens the flavor.

Next up is fresh spinach. Add it in and toss until it wilts completely—don’t rush this part because the spinach adds moisture and a mild earthiness. Then, stir in the minced garlic and splash in the brandy or cognac if you’re using it; it really wakes up the filling with a subtle sweetness. Cook everything together for a couple of minutes until most of the liquid has evaporated.

Now, transfer this yummy mix into a large bowl and fold in diced apples, chopped dried cranberries, Dijon mustard, maple syrup, sea salt, black pepper, smoked paprika, fresh thyme, and freshly chopped rosemary. Give it a good stir to marry all these fantastic flavors.

Step 2: Flatten and Season the Pork Loin

I used to struggle with flattening the pork loin without tearing it, but here’s what I learned: place it fat side down on your cutting board and slice carefully lengthwise, about a third to a quarter inch thick. When you get near the end, rotate the loin and knife sideways and cut in the opposite direction. The goal is to create a big flat sheet without cutting all the way through—if you get a tiny hole, no worries, just patch it up gently.

After flattening, use a meat mallet to tenderize the loin evenly. Flip it over with the fat side up and sprinkle a pinch of salt, rubbing it in gently. Flip it back over—you’re ready for the filling!

Step 3: Stuff, Roll, and Tie It Up

Spread that luscious filling all over the pork loin, leaving about 1½ to 2 inches clear on one short edge to help seal it later. I find that patting it down gently helps keep everything in place. Then, start rolling the loin from the opposite short end, fat side facing up when you finish the roll—that fat bastes the meat as it roasts.

Tying the pork roll might look intimidating, but I’ve got a little hack: use a long piece of kitchen twine and create loops spaced evenly around your hand, then slide these loops over the roll to tighten. Wrap and knot the twine securely at the ends to keep your filling snug inside during cooking.

Step 4: Brown and Roast to Perfection

Heat a drizzle of avocado oil in your pan over medium-high. Lay your stuffed pork roll fat side down first, letting it brown beautifully before turning it all around to get an even crust. This step seals in the juices and builds flavor!

Add the whole garlic cloves and fresh herb sprigs to the pan, pour in chicken broth, and bring it to a simmer. Cover with a lid or foil and pop it in a 425°F oven.

Roast for about 1 hour and 15 minutes, starting to check internal temperature at 55 minutes. When you’re halfway through, remove the lid to let the loin brown more. Your target is 160°F at the center for safe and juicy pork. After roasting, baste the loin with pan broth before letting it rest for 15 to 30 minutes—this is crucial for juicy slices.

Step 5: Whip Up That Amazing Gravy

Pour the pan drippings through a fine mesh strainer and let it sit so the fat rises. Use a baster to scoop the broth at the bottom—about 1 cup—for your gravy. In a saucepan, melt butter and whisk in flour to form a roux, cooking for a few minutes until golden and nutty. Gradually add the pan broth and chicken broth, whisking constantly for a smooth, luscious gravy.

Don’t forget to mash the roasted garlic and mix it in—it is pure flavor magic. Taste and adjust seasoning as needed.

Step 6: Slice and Serve!

When your pork loin has rested, carefully cut the twine and slice into half-inch thick pieces. Serve with generous spoonfuls of that garlicky gravy and your favorite sides. I adore pairing mine with roasted sweet potatoes for a warm, comforting meal that always gets compliments.

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Pro Tips for Making Apple Bacon Stuffed Pork Loin Roll Recipe

Use a Sharp Knife: It makes butter-smooth cuts when flattening the loin and avoids tearing the meat.
Don’t Skip the Resting Time: Resting helps redistribute juices so your pork slices stay moist and lovely.
Adjust Seasoning in the Filling: Taste your filling mixture before stuffing to balance sweet, salty, and savory notes.
Tie Tightly But Gently: Secure the roll well to keep filling in place but avoid cutting into the meat with the twine.

How to Serve Apple Bacon Stuffed Pork Loin Roll Recipe

Apple Bacon Stuffed Pork Loin Roll Recipe - Serving

Garnishes

I like to keep garnishes simple so the main roll shines—fresh sprigs of rosemary or thyme on the plate add just a pop of color and aroma. A drizzle of maple syrup or a spoonful of cranberry sauce on the side can be lovely for extra depth and appeal.

Side Dishes

My go-to side with this Apple Bacon Stuffed Pork Loin Roll Recipe is roasted sweet potatoes tossed with herbs and a bit of maple syrup to echo the flavors in the filling. Steamed green beans or a crisp apple-pecan salad also bring a fresh balance.

Creative Ways to Present

For special occasions, I’ve wrapped the loin roll in bacon strips before roasting for an extra savory crust. Another time, I topped the slices with a quick pan sauce reduction and sprinkled chopped toasted walnuts for a festive touch. Using a wooden board and garnishing with fresh herbs really makes it feel like a celebration meal.

Make Ahead and Storage

Storing Leftovers

After slicing, store any leftovers in an airtight container in the fridge. I find that the flavors actually marry nicely overnight, making for even tastier sandwiches or reheated plates the next day. Consume within 3-4 days for the best taste and safety.

Freezing

You can freeze the whole rolled loin before roasting—just wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before cooking. Alternatively, freeze cooked slices wrapped individually for quick future meals. This recipe freezes well without losing moisture.

Reheating

Reheat sliced pork gently in a skillet over medium heat with a splash of broth to keep it moist. Oven reheating at low temperatures covered with foil also works well. Avoid microwave reheating if possible—it can dry the meat out.

FAQs

Can I use a different cut of pork for this recipe?

While center-cut pork loin is ideal for rolling thin and stuffing evenly, you could use a pork tenderloin if you’re comfortable with a smaller roll. Just adjust cooking times accordingly since tenderloin cooks faster and is leaner.
Do I have to use brandy or cognac in the filling?

Nope! Brandy or cognac adds a lovely flavor depth, but it’s optional. The apples, bacon, and herbs provide plenty of taste on their own if you’d prefer to skip alcohol.
How can I tell when the pork loin is done without a meat thermometer?

A meat thermometer is the best way to ensure safe and juicy pork, but if you don’t have one, cook the loin about 1 hour and 15 minutes at 425°F, then check that the juices run clear when pierced and the meat feels firm but not hard. Resting also helps redistribute juices.
Can I prepare this dish ahead of time?

Absolutely! You can prepare the filling and roll the loin the day before, then cover and refrigerate it. Just bring it to room temperature before roasting for even cooking.

Final Thoughts

This Apple Bacon Stuffed Pork Loin Roll Recipe feels like a warm hug on a plate. From the first time I made it, I noticed how the combination of sweetness, smoke, and herbs makes every bite special. Whether you’re cooking for guests or just want a comforting weeknight dinner, you’re going to love the ease and charm of this recipe. Give it a try—I promise it’ll become a new favorite in your recipe rotation just like it did in mine!