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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
