Description
This Apple & Bacon Stuffed Pork Loin Roll features a savory filling combining smoked bacon, shallots, fresh spinach, apples, dried cranberries, and fragrant herbs, all wrapped inside a tender pork loin. The loin is browned on the stovetop and then roasted to perfection, accompanied by a rich pan gravy and optional oven-roasted sweet potatoes for a complete, elegant meal perfect for special occasions or family dinners.
Ingredients
Scale
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
- 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, preferably oval-shaped pan over medium heat. Add diced smoked bacon and cook until rendered and crispy. Add diced shallots and cook until softened. Stir in fresh baby spinach and cook until wilted. Add minced garlic and optional brandy, cooking for about 2 minutes to reduce liquid. Transfer this mixture to a large bowl. Add diced apple, chopped dried cranberries, maple syrup, Dijon mustard, sea salt, ground black pepper, smoked paprika, fresh thyme, and chopped rosemary. Mix thoroughly to combine the filling.
- Preparing the Pork Loin: Place the pork loin fat side down on a cutting board. Using a sharp knife, slice lengthwise near the bottom to about 1/3 to 1/4-inch thickness, then turn and slice in the opposite direction to butterfl it open into a flat sheet without cutting all the way through. Use a meat mallet to further tenderize and flatten the pork loin. Turn the flattened loin fat side up and season lightly with salt, rubbing it into the fat side. Then flip it back over.
- Stuffing, Rolling & Tying: Spread the prepared filling evenly over the pork loin surface, leaving a 1½ to 2-inch seam on one short edge at the top. Pat the filling gently into place. Starting at the short end, roll the pork loin tightly, finishing with the fat side facing upwards. Using kitchen twine, tie loops firmly but not too tightly around the pork loin at regular intervals to secure the roll. Complete by tying a knot and trimming excess twine.
- Roasting the Pork: Preheat the same large pan over medium-high and add a drizzle of avocado oil. Brown the stuffed pork loin fat side down first, turning regularly until golden brown on all sides. Add whole garlic cloves, fresh rosemary and thyme sprigs, then pour in 1 cup chicken broth. Bring to a simmer, then cover the pan with a lid or foil. Transfer the pan to a preheated 425°F oven and roast for approximately 1 hour and 15 minutes, or until the internal temperature reaches 160°F. Check for doneness after 55 minutes and remove the lid halfway through roasting to allow browning. Remove the loin from the oven and baste it with pan juices, then rest on a carving board for 15 to 30 minutes.
- Making the Gravy: Strain pan drippings and broth through a fine mesh strainer into a measuring cup and let sit for 10 minutes to separate fat. With a baster, remove 1 cup of broth from the bottom, avoiding fat. In a medium saucepan over medium heat, make a roux by melting butter and whisking in flour; cook for 3-4 minutes. Gradually whisk in the reserved pan broth followed by 1 cup chicken broth to balance flavors. Mash roasted garlic cloves into the gravy and whisk to combine. Heat gently until thickened.
- Serving: Remove twine from rested pork loin and slice into ½-inch thick pieces. Serve with generous portions of the savory gravy. For a side, roast sweet potatoes by peeling and cubing into 1-inch pieces. Toss sweet potatoes with avocado or olive oil, maple syrup, salt, garlic powder, smoked paprika, and herbs de Provence. Spread on a parchment-lined baking sheet, cover with foil, and roast in a 425°F oven for 25 minutes. Remove foil and roast an additional 15 to 20 minutes until golden and cooked through.
Notes
- Use an oval pan for ease of browning and roasting the pork loin in one vessel.
- Be careful not to cut all the way through the pork loin when butterflying.
- Letting the pork loin rest after roasting allows juices to redistribute for a juicier result.
- Checking internal temperature with a meat thermometer ensures perfect doneness.
- Maple syrup adds a subtle sweetness that balances the savory and tart flavors in the filling and roasted sweet potatoes.
- Using fresh herbs like thyme and rosemary elevates the flavor profile of the dish.
- Optional brandy enhances depth but can be omitted for a non-alcoholic version.
Nutrition
- Serving Size: 1 slice with gravy and sweet potatoes (about 6 oz pork + sides)
- Calories: 550
- Sugar: 12g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg
