Apple & Bacon stuffed Pork Loin
Ingredients
- 3 pound center cut pork loin
For Filling:
- 4 slices smoked bacon diced
- ½ large shallot diced
- 4 cups fresh baby spinach
- 6 garlic cloves minced
- 2 tablespoons brandy or cognac optional
- 1 small apple peeled and finely diced
- ½ cup dried cranberries chopped
- 2 tablespoons maple syrup
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary chopped
Instructions
Preparing the Filling:
- Start by preheating a large pan over medium heat. I like to use one pan for making the filling, for browning and for roasting (less dishes!). Use an oval shaped pan so that the loin can fit comfortably. Into the preheated pan, add the diced bacon and render it for a few minutes. Next, add the shallots and cook until the bacon is crispy.
- Add the fresh spinach next and toss it with the bacon bits. After the spinach has wilted, add in the garlic and the brandy (if using),toss everything together, and cook for about 2 minutes, until most of the liquids are reduced. Transfer this mixture into a large mixing bowl.
- Next, add the remaining filling ingredients: apples, dried cranberries, salt, black pepper, paprika, mustard, maple syrup, thyme and rosemary. Use a spoon to mix everything together thoroughly. Filling is all done!
Preparing the Pork Loin:
- To prepare the pork loin, place it fat side down onto a cutting board. Using a sharp carving knife or chef’s knife, begin slicing through the pork lengthwise near the bottom, cutting it to about 1/3 to ¼-inchthickness.
- As you near the other side of the pork loin, turn the loin sideways and turn your knife sideways, and begin cutting in the opposite direction. Do this until the loin is flattened. Do your best not to cut through the pork loin! If you do cut a small hole, that is okay!
- Once you have a flat sheet of pork, use a meat mallet to tenderize and flatten the pork further.
- First, turn the flatten pork loin over so that the fat side (the outside) is facing upwards. Season this side with a little bit of salt, rubbing it into the meat. Turn it back over afterwards.
Stuffing, Rolling & Tying:
- Spread the prepared filling onto the entire surface of the pork loin, leaving a 1 ½ to 2 inch seam on just one edge ,closest to the top. Pat the filling gently into place.
- Begin rolling the pork loin, starting at short end and ending with the fat side facing upwards. Watch my video tutorial to see how it’s done!
- The pork loin needs to be tied to keep the filling inside. Extend a large piece of kitchen twine off the spool without cutting it. Begin at one end and tie a loop around the end; it should tied firmly but not too tightly! Loop the kitchen twine around your hand, then slip it around the pork loin and tighten the loop.
- Repeat these loops of twine until the end of the pork loin, bring the twine around the end. Next, pull the twine through each loop on the back side, pulling it through twice to make a knot to tighten the twine. Once you reach the end, bring the twine around the end of the loin, brining it back to the starting point, and tie a knot. Trim off the excess twine.
Roasting the Pork:
- Next, it’s time to brown the loin. Preheat a large pan over medium-high heat and add a drizzle of avocado oil. Add the bacon stuffed pork loin, fat side down first. Fry the loin until it’s golden brown, then turn it. Turn it every few minutes, until it’s well browned all over.
- Add in the whole garlic cloves, fresh herbs and pour in 1 cup of chicken broth into the pan. Allow the broth to come up to a simmer, then close the pan with a lid or foil.
- Roast the pork loin at 425F for approximately 1hour and 15 minutes, or until the internal temperature reaches 160F in the center. Start checking for doneness after 55 minutes. Remove the lid half way through to allow the loin to get more color.
- Remove the cooked loin from the oven and use a large spoon to baste it with the broth from the pan. Baste it for a few minutes, then remove the stuffed pork loin onto a carving board. Let the loin rest for at least 15 minutes, to 30 minutes.
Serving
- Once the pork is rested, cut away the twine, then use a sharp knife to slice the loin into 1/2 inch thick slices. Serve it with a generous amount of gravy and some type of side dish.
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 571.6kcalCarbohydrates: 20.4gProtein: 49.9gFat: 30.3gSaturated Fat: 10.4gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 13.5gCholesterol: 152.4mgSodium: 1507.7mgPotassium: 1083.1mgFiber: 2.4gSugar: 14.8gVitamin A: 2141.8IUVitamin C: 11.5mgCalcium: 89.4mgIron: 3mg
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