| |

Apple Bacon Stuffed Pork Loin Roll Recipe

Avatar photoByEvelyn
Jump to Recipe· 4.6 from 78 reviews

If you’re looking for a show-stopping dinner that’s packed with flavor and just pure comfort, you’re in for a treat! This Apple Bacon Stuffed Pork Loin Roll Recipe is one of my absolute favorites to make when I want to impress without stressing. Imagine juicy pork loin wrapped around a delicious filling of crispy bacon, sweet apples, fragrant herbs, and a touch of maple syrup – it’s like a party for your taste buds. I love how all those flavors come together perfectly, and I promise, you’ll find this recipe easier to tackle than you think. Stick with me—I’ll guide you through every step so your dinner turns out fantastic!

❤️

Why You’ll Love This Recipe

  • Perfect balance of flavors: The smoky bacon, tart apple, and herbs create a mouthwatering combo that’s sweet, savory, and super satisfying.
  • Impressive yet approachable: You get a fancy-looking roast that’s actually pretty simple to prepare with my step-by-step tips.
  • Versatile and crowd-pleasing: Whether it’s a family dinner or a special occasion, everyone will be asking for seconds.
  • Great make-ahead options: You can prep the filling and even assemble the roll ahead of time – perfect for stress-free entertaining.
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, stuffed pork loin with apples and bacon, easy pork loin recipe, savory stuffed pork roast, hearty dinner ideas this …

Ingredients You’ll Need

These ingredients blend wonderfully to bring savory, sweet, and herbaceous notes into every bite of your pork loin roll. When shopping, pick fresh herbs and a crisp apple to get the best flavor and texture contrast.

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, stuffed pork loin with apples and bacon, easy pork loin recipe, savory stuffed pork roast, hearty dinner ideas
  • Pork Loin: Choose a center-cut pork loin for even thickness – makes stuffing and rolling so much easier.
  • Smoked Bacon: Provides smoky depth and a bit of crunch to the filling.
  • Shallot: Adds mild, sweet onion flavor without overpowering the other ingredients.
  • Baby Spinach: Fresh and mild leafy green that wilts nicely into the filling.
  • Garlic: Essential for aromatic richness and flavor punch.
  • Brandy or Cognac (optional): Adds a warm, boozy note—don’t worry if you skip it, the flavor is still amazing!
  • Apple: I recommend a sweet-tart variety like Granny Smith for freshness and slight crunch.
  • Dried Cranberries: These add a little chew and bursts of sweetness that balance the savory elements.
  • Maple Syrup: Works magically to caramelize the filling as the pork roasts.
  • Dijon Mustard: Offers tangy sharpness that brightens the filling.
  • Sea Salt & Black Pepper: Basic but essential seasonings to bring out all the flavors.
  • Smoked Paprika: Adds subtle smokiness and color to the filling.
  • Fresh Thyme and Rosemary: These herbs tie the dish together with aromatic earthiness.
  • Butter: For roasting and rich pan drippings used later in the gravy.
  • Chicken Broth: Keeps the pork moist during roasting and is the base for silky gravy.
  • All-Purpose Flour: Helps thicken the gravy.
  • Sweet Potatoes and Seasonings: Optional but highly recommended side for a cozy, complementary finish.
📝
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 playing around with this Apple Bacon Stuffed Pork Loin Roll Recipe depending on the season or what’s in my pantry. Feel free to swap ingredients or tweak it to suit your tastes—you can’t really go wrong.

  • Nutty Crunch: I’ve added toasted pecans or walnuts for extra texture, which my family went nuts over. Just fold them into the filling before rolling.
  • Dairy-Free Version: Swap butter with olive oil for roasting and gravy—just as delicious and allergy-friendly.
  • Fruit Swap: If apples aren’t your fave, pears work well, or even dried apricots in place of cranberries for a subtle flavor change.
  • Spicy Kick: Add a pinch of cayenne or chili flakes to the filling if you like a bit of heat.

How to Make Apple Bacon Stuffed Pork Loin Roll Recipe

Step 1: Preparing the Flavorful Filling

Start by heating a large pan over medium heat—I find using just one pan for the filling and browning favorites saves on cleanup! Toss in the diced smoked bacon and let it render its fat, crisping up nicely. Then add diced shallots and cook until everything’s golden and fragrant. Next, throw in the baby spinach and stir it until it wilts down beautifully. Add minced garlic and the brandy if you’re using it; cook until most of the liquid evaporates which concentrates the flavors. Now transfer this mixture into a large bowl and stir in diced apples, chopped dried cranberries, Dijon mustard, maple syrup, sea salt, black pepper, smoked paprika, fresh thyme, and rosemary. Mix it all really well—the filling should be bursting with flavor and ready to stuff!

Step 2: Flattening and Preparing the Pork Loin

Place your pork loin fat side down on a sturdy cutting board. Using a sharp knife, slice lengthwise almost all the way through, then open it like a book. This technique might seem tricky, but taking your time prevents cutting through completely. If you do make a tiny hole, don’t stress—it still works fine! I actually recorded a video to show exactly how I do this. After you have a nice flat sheet, give it a few gentle whacks with a meat mallet to tenderize and even out the thickness. Flip it over so the fat side is up and season that side lightly with salt, rubbing it in well. Then flip it back over—the meat side will be ready to hold your delicious filling.

Step 3: Stuffing, Rolling, and Tying the Pork Loin

Spread your prepared filling evenly over the flat pork loin, leaving a 1½ to 2-inch margin on one short edge—this will help seal the roll. Gently pat it down so it sticks but isn’t too packed. Begin rolling from the side closest to the filling edge, rolling tightly but carefully so the filling stays inside. The fat side should end up on the outside for perfect browning. To keep your roll together while cooking, tie it with kitchen twine. I usually don’t cut the twine off right away; instead, I loop and tie each section firmly but gently along the length, then knot the ends. This step might sound intimidating, but it’s easier than you think. Once secured, the roll maintains its shape and cooks evenly.

Step 4: Browning and Roasting the Pork Loin Roll

Preheat your pan over medium-high heat and add a drizzle of avocado or olive oil. Place the stuffed pork loin fat side down first, letting it brown beautifully, then turn every few minutes until it’s golden on all sides. Adding whole garlic cloves, fresh rosemary, and thyme sprigs to the pan infuses the roast with extra aroma. Pour in the chicken broth and bring to a gentle simmer. Cover the pan loosely with a lid or foil, then transfer everything to a 425°F oven. Roast for about 1 hour and 15 minutes, but check meat doneness starting at 55 minutes since oven temps can vary. Look for an internal temp of 160°F for perfectly cooked pork. Halfway through, remove the lid so the outside can get that gorgeous caramelized color. After roasting, baste the pork with pan juices, then rest it on a cutting board for 15 to 30 minutes—this keeps the meat juicy and tender.

Step 5: Making Rich Pan Gravy

Strain the pan juices through a fine mesh strainer into a measuring cup, letting it rest for a bit so the fat rises to the top. Using a baster, draw the broth from the bottom (less fat) into another cup—you’ll need about a cup for the gravy. In a medium saucepan over medium heat, melt butter and whisk in flour to make a roux. Cook for 3 to 4 minutes until golden and fragrant. Gradually add the pan drippings broth, whisking constantly, and then stir in chicken broth to balance flavors. Mash the roasted garlic cloves into the sauce; it adds wonderful sweet depth. Simmer until thickened to your liking, then set aside to serve alongside the pork slices.

Step 6: Serving Your Apple Bacon Stuffed Pork Loin Roll Recipe

Carefully remove the twine from your rested pork roll, then slice into half-inch thick medallions. I love serving these with a generous spoonful of the pan gravy. For a full meal, roasted sweet potatoes tossed with maple syrup, smoked paprika, and herbs are my go-to sides—they perfectly complement the flavors and add a cozy touch.

👨‍🍳

Pro Tips for Making Apple Bacon Stuffed Pork Loin Roll Recipe

  • Knife Skills Matter: Use a very sharp, sturdy knife to butterfly and flatten the pork loin; it prevents tearing and keeps the roll intact.
  • Don’t Skip Resting: Letting the pork rest after roasting helps juices redistribute, so each slice is juicy—not dry.
  • Watch that Internal Temp: Use a meat thermometer to avoid overcooking—the pork is perfectly done at 160°F.
  • Tying Technique: Loosely but securely tie your pork roll; too tight can squeeze out filling or flatten the shape.

How to Serve Apple Bacon Stuffed Pork Loin Roll Recipe

Apple Bacon Stuffed Pork Loin Roll Recipe - Serving

Garnishes

I like to garnish slices with a sprinkle of fresh thyme leaves or extra chopped rosemary. Sometimes, a little drizzle of warmed maple syrup on top adds a subtle sweetness that takes it over the top. Plus, crispy bacon bits saved from the filling make a fun crunchy garnish, if you have any left over!

Side Dishes

This pork loin roll is fantastic alongside my oven-roasted sweet potatoes tossed with smoked paprika and herbs—simple but full of flavor. A green vegetable like roasted Brussels sprouts or sautéed green beans also cuts through the richness nicely. On cozy nights, mashed potatoes or creamy polenta work wonderfully too.

Creative Ways to Present

I’ve served this Apple Bacon Stuffed Pork Loin Roll Recipe on a large wooden cutting board for a rustic dinner party, letting guests help themselves to thick slices and plenty of gravy. For holiday dinners, I arrange slices on a platter garnished with fresh herbs and roasted apples for an elegant centerpiece that always impresses.

Make Ahead and Storage

Storing Leftovers

I store leftover sliced pork loin in an airtight container in the fridge, separating layers with parchment paper so slices don’t stick. It keeps beautifully for up to 3 days, and the flavors actually deepen overnight.

Freezing

You can freeze the rolled pork loin before cooking—wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before roasting as usual. Leftover cooked slices freeze well too; just wrap portions and thaw gently.

Reheating

To reheat, I recommend warming slices gently in a covered pan over low heat with a splash of broth or water to keep them juicy. Microwave works fine too but watch to avoid drying out. Reheat the gravy separately and pour over the top.

FAQs

  1. Can I use pork tenderloin instead of pork loin for this recipe?

    You can, but pork tenderloin is smaller and much leaner, so it might not hold as much filling or stay as juicy. Pork loin is preferred because of its size and marbling, which works better for rolling and stuffing.

  2. Is it necessary to tie the pork loin roll?

    Tying helps keep the roll’s shape during cooking and prevents the filling from spilling out, so I definitely recommend it. Don’t worry—it’s easier than it looks, and you can watch video tutorials if you want visual guidance.

  3. Can I make the filling ahead of time?

    Absolutely! You can prepare the filling a day ahead and store it covered in the fridge. Just stir it gently before spreading it onto the pork loin.

  4. What if I don’t have brandy or cognac?

    No worries! The brandy adds a lovely depth but it’s optional. The recipe still tastes fantastic without it.

  5. How do I know when the pork loin roll is done?

    Use an instant-read meat thermometer inserted into the thickest part of the roll; the internal temperature should be 160°F for perfectly cooked pork. This ensures juicy meat with zero guesswork.

Final Thoughts

This Apple Bacon Stuffed Pork Loin Roll Recipe really holds a special place in my heart. It’s one of those dishes that fills your kitchen with amazing aromas and brings everyone around the table with smiles. I used to shy away from stuffed pork loins thinking they were complicated, but with a little patience and practice, I discovered it’s completely doable—and the results are so worth it! I hope you give this recipe a try and enjoy the cozy combination of flavors as much as my family and I always do. Trust me, it’s a winner you’ll make again and again.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Apple Bacon Stuffed Pork Loin Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 78 reviews
  • Author: Villerius
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
Print Recipe

Description

This Apple & Bacon Stuffed Pork Loin Roll is a savory and sweet centerpiece perfect for a festive meal. Tender pork loin is flattened and stuffed with a flavorful mixture of smoked bacon, fresh spinach, shallots, garlic, brandy, apples, dried cranberries, and aromatic herbs, then roasted to juicy perfection. The finished loin is served with a rich pan gravy and complemented by roasted sweet potatoes seasoned with maple syrup and herbs, creating a well-rounded and delicious dish.

Ingredients

Pork Loin and Seasonings

  • 4 pound center cut pork loin
  • 1 tbsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp smoked paprika
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary, chopped

Filling

  • 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

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

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

  1. Preparing the Filling: Preheat a large pan over medium heat. Add diced bacon and render for a few minutes until fat starts to release. Add the diced shallots and cook until bacon is crispy and shallots are soft. Toss in fresh spinach and cook until wilted. Stir in minced garlic and brandy (if using), cooking for about 2 minutes until liquids reduce. Transfer mixture to a large bowl and add the diced apple, dried cranberries, salt, pepper, paprika, dijon mustard, maple syrup, thyme, and rosemary. Mix thoroughly to combine all flavors.
  2. Preparing the Pork Loin: Place pork loin fat side down on cutting board. Using a sharp knife, slice lengthwise near the bottom to about 1/3 to 1/4 inch thickness without cutting all the way through. Turn the loin and knife to slice in the opposite direction until the pork is flattened like a sheet. Use a meat mallet to tenderize and flatten further. Flip the pork so the fat side is up and rub lightly with salt. Turn back over.
  3. Stuffing, Rolling & Tying: Evenly spread the filling over the entire flattened pork loin, leaving a 1 1/2 to 2 inch seam at one short edge. Gently pat the filling to set it in place. Carefully roll the pork starting from the short end, ending with the fat side up. Using kitchen twine, tie loops firmly but not too tight every few inches to secure the roll. Complete by tying knots at the ends and trimming excess twine.
  4. Roasting the Pork: Preheat the large pan over medium-high heat with a drizzle of avocado oil. Add the stuffed pork loin fat side down first to brown, turning every few minutes until well browned on all sides. Add garlic cloves and fresh herbs to the pan. Pour in 1 cup chicken broth, bring to a simmer, and cover with lid or foil. Transfer pan to an oven preheated to 425°F and roast for about 1 hour 15 minutes until internal temperature reaches 160°F. Remove lid halfway through roasting for browning. Once done, baste pork with pan juices for a few minutes. Remove pork to a carving board and let rest for 15 to 30 minutes.
  5. Making the Gravy: Strain the pan broth through a fine mesh into a measuring cup, separating fat on top. Use a baster to collect 1 cup of broth from the bottom (pan drippings). In a medium saucepan over medium heat, melt butter and stir in flour to make a roux, cooking for 3 to 4 minutes. Gradually whisk in the collected pan drippings and chicken broth. Mash roasted garlic cloves and whisk into the gravy to add depth and flavor. Cook until thickened and smooth.
  6. Roasted Sweet Potatoes: Peel and cube sweet potatoes into 1-inch pieces. Arrange on parchment-lined baking sheet. Drizzle with avocado or olive oil, maple syrup, and sprinkle salt, garlic powder, smoked paprika, and herbs de provence. Toss to coat evenly. Cover with foil and roast at 425°F for 25 minutes. Remove foil and continue roasting for 15 to 20 minutes or until golden and tender.
  7. Serving: Remove kitchen twine from rested pork loin. Slice into 1/2-inch thick medallions and serve with warm pan gravy and roasted sweet potatoes on the side for a complete meal.

Notes

  • Use an oval or large pan to comfortably fit the pork loin during browning and roasting to minimize dishes.
  • Keep an eye on the internal temperature with a meat thermometer to ensure juiciness and safety.
  • If you cut a small hole flattening the pork, don’t worry—it will still roll well and contain the filling.
  • Resting the pork loin after roasting is crucial to retain juices and improve tenderness.
  • The optional brandy in the filling adds depth but can be omitted for a non-alcoholic version.
  • Kitchen twine loops should be firm but not too tight to avoid squeezing out filling.
  • Reserve pan drippings carefully for a richer, flavorful gravy.
  • This dish pairs well with autumn or holiday sides like roasted vegetables or mashed potatoes.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 15g
  • Sodium: 620mg
  • Fat: 30g
  • Saturated Fat: 9g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 45g
  • Cholesterol: 120mg
Avatar photo

Hey, I'm Evelyn! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star