Bacon and Apple Stuffed Pork Loin
Great tenderloin. The stuffing and glaze will have you wanting seconds
Bacon and Apple Stuffed Pork Loin
Great tenderloin. The stuffing and glaze will have you wanting seconds
Cooking Instructions
- 1
Bacon and Apple Stuffing: in a large skillet, cook bacon until crisp. Transfer to plate to cool. Chop into small pieces. Set aside.
- 2
Drain all but 2 tsp. of bacon fat from skillet; cook green onions and garlic over medium heat, stirring occasionally until softened. Add apple, sage, thyme, salt, and pepper; cook until apple is tender stirring occasionally, approximately 4 minutes. Stir in bread. Drizzle broth over top, cook stirring until absorbed, approximately 30 seconds. Transfer to bowl, and stir in bacon.
- 3
Place roast on cutting board. Position knife horizontally and cut loin towards the center, unrolling the top of the pork as you cut while keeping the knife parallel to the cutting board to maintain the same thickness until pork unrolls to form a flat rectangle. Sprinkle both sides with salt and pepper
- 4
Spoon stuffing vertically along center of pork. Working in same direction you unrolled, roll up or tightly so that fat side is up in seam is facing down. Tied tightly with butcher's twine at 1 to 2 inch intervals
- 5
Place roast on greased grilling rack over drip pan, bake at 375°F for 90 minutes.
- 6
In small saucepan, mix apple jelly with mustard. Cook over medium heat stirring until slightly thickened about 5 minutes. Brush apple jelly mixture over cooked roast. Increase heat to 400°F and cook for another 10 minutes, brushing roast with jelly mixture for a total of 3 coatings.
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