If you’re looking for a show-stopping main dish that’s bursting with flavor and perfect for special dinners or cozy family meals, you’ve got to try my Apple Bacon Stuffed Pork Loin Roast Recipe. Trust me, the combination of tender pork, smoky bacon, sweet apples, and a luscious homemade gravy will have everyone coming back for seconds—and maybe even thirds! I absolutely love how the juicy pork pairs with the fresh herbs and the subtle sweetness from the fruit and maple syrup. Keep reading because I’ve got all the tips and tricks to make this recipe foolproof and utterly delicious.

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Why You’ll Love This Recipe

Perfect Flavor Balance: The smoky bacon and sweet apples complement the pork beautifully, creating layers of taste that excite your palate.
Impressive Yet Easy: This roast looks elegant on the table but is surprisingly straightforward to prepare, even if you’re not a pro chef.
Juicy & Tender Meat: Butterflying and stuffing the pork loin locks in moisture, so you get a succulent roast every time.
Versatile & Crowd-Pleasing: Whether it’s holiday dinner or a weekend get-together, this recipe can adapt to your tastes and guests.

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 Roast, pork loin roast with apples and bacon, stuffed pork roast recipes, flavorful pork roast ideas, holiday pork main dish

Ingredients You’ll Need

The magic of this Apple Bacon Stuffed Pork Loin Roast Recipe comes down to fresh ingredients that marry well together. I always recommend grabbing quality pork loin and fresh herbs for maximum flavor. When shopping, look for firm, fresh apples and smoked bacon that isn’t too fatty for the perfect filling.

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 Roast, pork loin roast with apples and bacon, stuffed pork roast recipes, flavorful pork roast ideas, holiday pork main dish

Pork Loin: Choose a center-cut loin for even cooking and easy butterflying.
Bacon: Smoked bacon adds that irresistible savory crunch.
Shallots: Milder than onions, they bring a subtle sweetness.
Baby Spinach: Fresh spinach wilts beautifully and adds a pop of color.
Garlic: Essential for that deep, aromatic kick.
Brandy or Cognac: Optional but adds a lovely depth to the filling.
Apple: I recommend a crisp variety like Granny Smith for tartness that cuts through the richness.
Dried Cranberries: They bring a perfect chewiness and gentle sweetness.
Maple Syrup: For a subtle, natural sweetness that ties all those flavors together.
Dijon Mustard: Adds a slight tang and complexity.
Herbs (Thyme & Rosemary): Fresh is best for vibrant flavor and aroma.
Seasonings (Sea Salt, Black Pepper, Smoked Paprika): Key for seasoning the meat and filling perfectly.
Butter & Chicken Broth: For roasting and creating that rich gravy you’ll love.
Sweet Potatoes & Spices: For a cozy side that complements the roast.

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 how customizable this Apple Bacon Stuffed Pork Loin Roast Recipe is! Over the years, I’ve found swapping ingredients or adding your favorite flavors can make it even more personal and tasty. Don’t hesitate to experiment and make this your own.

Cheese Addition: I once added sharp cheddar to the filling, which made it extra gooey and comforting—a total crowd-pleaser.
Swap Apples for Pears: If you’re after a milder sweetness, pears work beautifully instead of apples.
Spice it Up: Adding a pinch of cayenne or chili flakes gives the roast a subtle, thrilling heat.
Make It Gluten-Free: Use gluten-free flour for the gravy, and double-check your broth ingredients.

How to Make Apple Bacon Stuffed Pork Loin Roast Recipe

Step 1: Create the Savory Filling

Start by heating your pan over medium heat—ideally, one that can also go in the oven later, so you minimize cleanup. Add diced bacon and let it render until crispy, filling your kitchen with that irresistible aroma. Then toss in the diced shallots and cook until soft. When you add the fresh spinach, stir it in until it wilts down—it’ll shrink a lot! Finally, add minced garlic and a splash of brandy or cognac if you’re using it; cook for a couple of minutes so the alcohol cooks off and the flavors meld. Transfer this to a bowl and add your diced apple, dried cranberries, Dijon mustard, maple syrup, salt, pepper, smoked paprika, and fresh herbs. Mix well. This filling is the heart of your roast’s flavor—I love sneaking tastes here!

Step 2: Butterfly and Tenderize the Pork Loin

This step might look intimidating, but trust me, it’s easier than it seems. Lay the pork loin fat side down on your cutting board. With a sharp knife, carefully slice horizontally about 1/3 inch deep along the length, then turn the loin and cut in the opposite direction, flattening it out without cutting through the bottom. If you do make a tiny hole, don’t sweat it—it happens! I used to worry about this until I learned it won’t impact the final result. After flattening, use a meat mallet to tenderize and even out the thickness. Then flip it over, season the fat side lightly with salt, rub it in, and turn back. You’re almost ready to roll!

Step 3: Stuffing, Rolling & Securing the Pork

Spread your delicious filling across the pork, leaving a 1½ to 2-inch border on one side (this helps seal the roll). Gently pat the filling down so it stays put without squishing. Begin rolling from the short end, trying to keep the roll tight but careful not to squeeze the filling out. Use kitchen twine to tie the pork loin securely—this keeps your filling inside and helps the roast cook evenly. I like to keep one long piece of twine and create loops along the length; tying it firmly but not too tight prevents the pork from bursting open.

Step 4: Brown and Roast the Pork Loin

Heat a drizzle of avocado oil in your pan over medium-high heat. Place the pork loin fat side down first and brown it well, turning every few minutes until it’s golden all around. This step locks in flavor and creates beautiful crust. Then throw in whole garlic cloves and fresh rosemary and thyme sprigs for aroma. Pour in one cup of chicken broth to keep it moist. Cover with a lid or foil and roast in a 425°F oven for about 1 hour 15 minutes, or until it reaches 160°F internally. Pro tip: check at 55 minutes, and remove the lid halfway through to get more caramelization on the outside. Once done, baste the roast with the pan juices, then let it rest for at least 15 minutes—this step makes slicing easier and keeps the meat juicy.

Step 5: Make the Rich Garlic Gravy

Strain the pan drippings through a fine sieve, separating the fat. Take about 1 cup of the broth (the part without fat) and set it aside. Melt butter in a saucepan over medium heat, whisk in flour to make a roux, and cook gently for 3-4 minutes. Gradually whisk in your reserved pan broth and an additional cup of chicken broth to balance saltiness. Mash the softened roasted garlic into the gravy for that sweet, mellow punch. This gravy is my absolute favorite part; it’s versatile and full of the roast’s deep flavors.

Step 6: Serve and Enjoy!

Slice your rested pork loin into half-inch thick slices, arrange on a platter, and drizzle generously with the garlicky gravy. I love pairing this with oven-roasted sweet potatoes that have a touch of smoked paprika and herbs—more on that below. Trust me, this meal feels fancy, but it’s so easy you can make it on a weeknight.

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Pro Tips for Making Apple Bacon Stuffed Pork Loin Roast Recipe

Butterfly with Confidence: Use a very sharp knife and take your time slicing; a gentle back-and-forth motion helps prevent tearing.
Don’t Skip the Rest: Allowing the roast to rest for 15-30 minutes after cooking ensures the juices redistribute, keeping it moist.
Baste for Extra Juiciness: Spoon pan juices over the roast while it rests; that final touch adds flavor and shine.
Tie it Tight, Not Too Tight: Kitchen twine should hold the roll without squeezing the filling out—think secure but gentle.

How to Serve Apple Bacon Stuffed Pork Loin Roast Recipe

Apple Bacon Stuffed Pork Loin Roast Recipe - Serving

Garnishes

I like to finish my pork loin roast with a sprinkle of fresh thyme leaves or chopped rosemary to bring out the herbal notes. A few fresh cranberries scattered on the platter add a festive pop of color, especially if you’re serving this for a holiday meal. Oh, and don’t overlook a little drizzle of good-quality maple syrup on the side—it pairs surprisingly well!

Side Dishes

Roasted sweet potatoes are my go-to side. I cube them, toss with olive oil, maple syrup, garlic powder, smoked paprika, and herbs de Provence, then roast until tender and golden. Steamed green beans or a simple arugula salad with a bright lemon vinaigrette also balance nicely with this rich main dish.

Creative Ways to Present

For special occasions, I like to slice the roast and fan the pieces out on a wooden board or rustic platter, garnish with fresh herbs, and serve family-style. It’s perfect for a warm, inviting presentation that encourages everyone to dig in. Another trick is to place the stuffed pork loin on a bed of caramelized onions and roasted apples for an extra layer of comfort and style.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. To keep the pork juicy, I pour a little reserved gravy over the slices before sealing. It keeps the meat flavorful and moist when reheated.

Freezing

If I have leftovers when I know I won’t eat them soon, I slice the roast and freeze portions in freezer-safe bags with a bit of gravy. It freezes and reheats really well—just thaw in the fridge overnight.

Reheating

For reheating, I gently warm the pork slices covered in gravy in a low-temperature oven or in a skillet over medium-low heat, adding a splash of broth if it looks dry. This helps maintain tenderness without drying out the meat.

FAQs

Can I prepare the Apple Bacon Stuffed Pork Loin Roast Recipe ahead of time?

Absolutely! You can prepare the stuffed pork loin the day before roasting. After assembling and tying it, wrap it tightly with plastic wrap and refrigerate. Bring it to room temperature before cooking to ensure even roasting.
What’s the best way to butterfly the pork loin without tearing it?

Use a sharp carving or chef’s knife and make slow, shallow cuts, folding the pork open as you slice. Keeping your knife nearly horizontal and turning the loin gently helps create a flat, even sheet without cutting through. A gentle touch is key!
Can I use other kinds of fruit instead of apples?

Yes! Pears are a fantastic alternative and offer a subtler sweetness. Some people also like using diced peaches or even fresh figs, depending on the season and your flavor preferences.
How do I know when the pork loin is done?

The pork loin is perfectly cooked when its internal temperature reaches 160°F. You can start checking after about 55 minutes of roasting to avoid overcooking.

Final Thoughts

This Apple Bacon Stuffed Pork Loin Roast Recipe has truly become one of my go-to dishes when I want to impress family or friends without spending all day in the kitchen. It’s warm, comforting, and packed with flavors that feel both festive and homey. The first time I made it, I remember everyone raving about the perfect balance of savory and sweet, and that smile on their faces is what keeps me coming back to this recipe. I can’t wait for you to try it and share your own memories around the table!