Description
A savory and sweet Apple & Bacon Stuffed Pork Loin Roll featuring a flavorful filling of crispy bacon, fresh spinach, diced apples, and dried cranberries, roasted to perfection and served with a rich homemade pan gravy and oven-roasted sweet potatoes. This impressive dish combines tender pork with a deliciously moist and aromatic stuffing, perfect for special occasions or cozy family dinners.
Ingredients
Scale
Pork Loin Roll
- 4 pound center cut pork loin
For 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
- 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 oval-shaped pan over medium heat. Add diced bacon and render until crispy. Add diced shallots and cook until bacon is well browned. Toss in fresh spinach and cook until wilted. Add minced garlic and brandy (if using), cook for about 2 minutes until liquids reduce. Transfer mixture to a large mixing bowl. Stir in diced apple, chopped dried cranberries, sea salt, black pepper, smoked paprika, Dijon mustard, maple syrup, fresh thyme, and chopped rosemary until fully combined.
- Preparing the Pork Loin: Place pork loin fat side down on a cutting board. Carefully slice through the pork lengthwise to create a flat sheet without cutting through completely. Rotate the loin and slice crosswise in the opposite direction, then gently flatten further with a meat mallet. Flip so the fat side faces upward, season lightly with salt, then flip back.
- Stuffing, Rolling & Tying: Spread the prepared filling evenly over the pork loin, leaving a 1 ½ to 2 inch clean edge at the top. Roll the pork loin starting from the short end until the fat side is on top. Use kitchen twine to tightly tie loops around the roll starting at one end, looping and knotting the twine to secure the roll evenly along its length. Trim excess twine.
- Roasting the Pork: Preheat pan over medium-high heat, add a drizzle of avocado oil. Brown the pork loin roll fat side down first, 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 and bring to a simmer. Cover with a lid or foil and roast at 425°F for about 1 hour 15 minutes, or until internal temperature reaches 160°F. Remove lid halfway through roasting to allow browning. Once done, baste pork with pan juices, then transfer to a carving board and rest for 15 to 30 minutes.
- Making the Gravy: Strain pan drippings through a fine mesh strainer into a measuring cup. Let it sit for 10 minutes to separate fat; baste off fat layer and use 1 cup of defatted broth. In a medium saucepan over medium heat, melt butter and whisk in flour to form a roux. Cook for 3 to 4 minutes, then slowly whisk in pan broth followed by chicken broth. Mash roasted garlic cloves and stir into gravy until smooth and well combined.
- Preparing Roasted Sweet Potatoes: Peel and cut sweet potatoes into 1-inch cubes. Spread on a parchment-lined baking sheet, drizzle with avocado or olive oil, maple syrup, 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 until golden and tender.
- Serving: Remove twine from rested pork loin and slice into ½-inch thick pieces. Serve with warm homemade gravy and a generous portion of roasted sweet potatoes.
Notes
- Be careful when slicing the pork to avoid cutting through the loin completely; a small hole is acceptable.
- Using an oval pan that fits the pork loin helps to utilize the same vessel for multiple steps, reducing dishes.
- Allow pork to rest for at least 15 minutes after roasting to let juices redistribute for moist slices.
- Brandy or cognac in the filling is optional but adds a nice depth of flavor.
- Basting the pork with pan juices during resting enhances moisture and flavor.
- Roasted sweet potatoes make a perfect sweet, smoky complement to the savory pork.
- Use an instant-read meat thermometer to check for safe internal temperature of 160°F.
Nutrition
- Serving Size: 1 slice with gravy and sweet potatoes (approx. 1/8 of recipe)
- Calories: 550 kcal
- Sugar: 14 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
