Dinner

Apple & Bacon Stuffed Pork Loin Roll

Recipe Image 9

This is the kind of recipe that makes you look like a culinary genius while secretly being way more manageable than it appears – and trust me, your guests will never know the difference.

Picture this: tender, juicy pork wrapped around a savory-sweet filling that combines crispy bacon, fresh spinach, tart apples, and dried cranberries, all perfumed with fresh herbs and a hint of maple syrup.

The aroma alone will have people following their noses to your kitchen, wondering what magical combination of ingredients could possibly smell that incredible.

What makes this recipe truly special is how the flavors develop during roasting – the bacon fat renders into the filling, the apples soften and caramelize slightly, and those fresh herbs infuse everything with their aromatic oils.

Plus, you get to make an impressive pan gravy using all those gorgeous drippings and roasted garlic cloves, which basically turns your roasting pan into liquid gold.

This is definitely a weekend project or special occasion dish, but the techniques are surprisingly straightforward once you get the hang of butterflying the pork loin – and the results are absolutely restaurant-worthy.

Ingredients

For the Pork

4 pound center cut pork loin

For the Filling

5 slices smoked bacon, diced
1 large shallot, diced
4 cups fresh baby spinach
6 garlic cloves, minced
2 tablespoons brandy or cognac (optional)
1 small apple, peeled and finely diced
1 /2 cup dried cranberries, chopped
2 tablespoons maple syrup
1 1/2 tablespoons dijon mustard
1 tablespoon sea salt
1 teaspoon ground black pepper
1 teaspoon smoked paprika
1 tablespoon fresh thyme
1 tablespoon fresh rosemary, chopped

For the Roasting Pan

3 tablespoons butter
2 sprigs fresh rosemary
2 sprigs fresh thyme
10 whole garlic cloves
1 cup chicken broth

For the Gravy

1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1 cup chicken broth
1 cup pan drippings broth, strained

For the Roasted Sweet Potatoes

4 medium sweet potatoes
2 tablespoons avocado or olive oil
2 tablespoons maple syrup
1 to 1 1/2 teaspoons salt
1 teaspoon each: garlic powder, smoked paprika
2 teaspoons herbs de provence

Instructions

Preparing the Filling

1 Preheat a large oven-safe pan (preferably oval-shaped) over medium heat. Using one pan for multiple steps reduces cleanup and allows the loin to fit comfortably. Add the diced bacon and render it for 3-4 minutes, stirring occasionally to ensure even browning.
2 Add the shallots to the pan and continue cooking until the bacon becomes crispy and the shallots are translucent, about 2-3 minutes more. The rendered bacon fat will cook the shallots beautifully.
3 Add the fresh spinach and toss it with the bacon mixture using tongs or a wooden spoon. The spinach will wilt quickly – this should take about 1-2 minutes. Once wilted, add the minced garlic and brandy (if using), tossing everything together.
4 Cook for an additional 2 minutes until most of the liquid has evaporated and the mixture is fragrant. Transfer this entire mixture to a large mixing bowl and let it cool slightly.
5 Add the remaining filling ingredients to the bowl: diced apple, chopped cranberries, maple syrup, dijon mustard, salt, black pepper, smoked paprika, fresh thyme, and rosemary. Mix thoroughly with a spoon until everything is well combined and evenly distributed.

Preparing the Pork Loin

6 Place the pork loin fat side down on a large cutting board. Using a sharp carving knife or chef’s knife, begin making a horizontal cut about 1 inch from the bottom, slicing through the meat to create a 1/3 to 1/4-inch thick layer.
7 As you approach the opposite edge, do not cut all the way through. Instead, turn the loin sideways and angle your knife horizontally to continue cutting in the opposite direction, essentially unrolling the meat like a scroll. Work slowly and carefully to avoid cutting through completely.
8 Once you have a relatively flat sheet of pork, use a meat mallet to gently pound the meat to an even thickness, focusing on any thicker areas. This ensures even cooking and easier rolling.
9 Flip the flattened pork so the fat side faces up, season with a pinch of salt, rubbing it into the surface. Then flip it back over so the fat side is down and the seasoned side is up.

Stuffing, Rolling & Tying

10 Spread the cooled filling evenly across the entire surface of the pork, leaving a 1 1/2 to 2-inch border along one edge. This border prevents the filling from spilling out during rolling. Pat the filling gently to help it adhere.
11 Starting from the edge opposite the border, begin tightly rolling the pork loin toward the border edge. Roll steadily and firmly, ensuring the fat side ends up on the outside of the finished roll.
12 To secure the roll, cut a long piece of kitchen twine (don’t cut it from the spool yet). Start at one end and tie a secure loop around the end of the roll – firm but not overly tight to avoid squeezing out the filling.
13 Continue making loops with the twine every 1 1/2 to 2 inches along the length of the roll. Once you reach the other end, thread the twine back through each loop on the underside, pulling it through twice at each point to create securing knots.

Roasting the Pork

14 Preheat your oven to 425°F (220°C). Heat the same pan you used for the filling over medium-high heat and add a drizzle of avocado oil. Place the tied pork roll fat side down first and sear until golden brown, about 3-4 minutes per side.
15 Continue turning the roll every few minutes until it’s well browned on all sides – this should take about 12-15 minutes total. The browning creates incredible flavor and helps seal in the juices.
16 Add the whole garlic cloves, fresh herb sprigs, and butter to the pan. Pour in 1 cup of chicken broth and bring to a simmer. Cover the pan with a lid or aluminum foil.
17 Transfer to the preheated oven and roast for approximately 1 hour and 15 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). Remove the lid halfway through cooking to allow additional browning.
18 Remove the pan from the oven and baste the pork roll with the pan juices using a large spoon for 2-3 minutes. Transfer the pork to a cutting board and tent with foil. Let rest for 15-30 minutes – this resting period is crucial for juicy, tender slices.

Making the Gravy

19 Strain the pan drippings through a fine mesh strainer into a large measuring cup, reserving the roasted garlic cloves separately. Let the liquid stand for 10 minutes to allow the fat to separate and rise to the top.
20 Using a baster or spoon, carefully extract 1 cup of the defatted drippings from the bottom of the measuring cup, leaving the fat layer behind.
21 In a medium saucepan over medium heat, melt the butter and whisk in the flour to create a roux. Cook for 3-4 minutes, whisking constantly, until the mixture is golden and fragrant.
22 Gradually add the reserved pan drippings, whisking continuously to prevent lumps. Then slowly add the chicken broth, continuing to whisk. Mash the reserved roasted garlic cloves and whisk them into the gravy for extra flavor.

Serving

23 Remove the twine from the rested pork roll using kitchen shears. Using a sharp carving knife, slice the roll into 1/2-inch thick rounds, wiping the blade clean between cuts for neat presentation.
24 For the sweet potatoes: Peel and cube them into 1-inch pieces. Toss with oil, maple syrup, salt, and spices on a parchment paper-lined baking sheet. Cover with foil and roast at 425°F (220°C) for 25 minutes, then uncover and roast 15-20 minutes more until golden.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results)

Sharp carving knife or chef’s knife – Critical for butterflying the pork loin cleanly without cutting through completely. A dull knife makes this technique much more difficult and dangerous
Meat mallet – Helps achieve even thickness across the flattened pork, ensuring uniform cooking and easier rolling
Kitchen twine – Essential for securing the roll; cotton twine works best as it won’t melt in the oven
Instant-read thermometer – Takes the guesswork out of doneness; pork should reach exactly 160°F (71°C) in the center

Helpful Upgrades

Large oval oven-safe pan – Allows you to sear, roast, and make gravy all in one vessel, plus the oval shape accommodates the rolled pork perfectly
Fine mesh strainer – Creates silky smooth gravy by removing all the solid bits from pan drippings
Kitchen scale – While not required, weighing ingredients like the pork loin ensures more consistent results
Silicone spatula – Perfect for mashing the roasted garlic into the gravy without scratching your pan

Nice-to-Have Options

Cast iron skillet – If you don’t have an oval pan, a large cast iron skillet works beautifully for searing and roasting
Carving board with juice groove – Keeps your counter clean during the resting and slicing process
Kitchen shears – Makes removing the twine much easier and safer than trying to cut it with a knife

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation

Replace the 1 1/2 tablespoons all-purpose flour in the gravy with an equal amount of cornstarch or arrowroot powder
Mix the starch with a small amount of cold broth before adding to prevent clumping
The rest of the recipe is naturally gluten-free

Dairy-Free Modifications

Substitute the 3 tablespoons butter for roasting with avocado oil or olive oil
Replace the 1 1/2 tablespoons butter in the gravy with additional oil or vegan butter
The flavor will be slightly different but still delicious

Lower-Carb Version

Omit the dried cranberries and apple from the filling to reduce carbs by approximately 8-10 grams per serving
Replace with chopped sun-dried tomatoes and extra herbs for flavor
Skip the sweet potato side dish and serve with roasted Brussels sprouts or cauliflower instead

Flavor Variations

Mediterranean Style: Replace apples and cranberries with sun-dried tomatoes, kalamata olives, and fresh basil
Holiday Spiced: Add 1/2 teaspoon each ground sage, cinnamon, and nutmeg to the filling
Mushroom Lovers: Sauté 1 cup diced mushrooms with the bacon and shallots for an earthy flavor boost
Citrus Herb: Add the zest of one lemon and replace thyme with fresh oregano

Make-Ahead Options

Assemble the stuffed and tied pork roll up to 24 hours in advance
Wrap tightly in plastic wrap and refrigerate
Add 10-15 minutes to cooking time if roasting straight from the refrigerator

Nutritional Information and Health Benefits

Key Nutritional Highlights

This recipe provides approximately 380-420 calories per serving (without sweet potatoes), with the majority coming from high-quality protein. Each serving delivers roughly 45-50 grams of protein, making it an excellent choice for muscle maintenance and satiety. The pork loin is naturally lean, while the bacon adds flavor without overwhelming the dish with excess fat.

Health Benefits of Main Ingredients

The fresh spinach provides significant amounts of iron, folate, and vitamin K, plus antioxidants like lutein and zeaxanthin that support eye health. Fresh herbs like rosemary and thyme contain powerful antioxidants and anti-inflammatory compounds. The apples contribute fiber and natural sweetness while providing vitamin C and various phytonutrients. Garlic offers immune-supporting compounds including allicin, which has antimicrobial properties.

Dietary Considerations

This recipe is naturally gluten-free except for the flour in the gravy, which can be easily substituted. It’s also dairy-free with simple butter substitutions. The dish is high in protein and moderate in healthy fats, making it suitable for various eating patterns including Mediterranean and paleo-friendly approaches. Contains no major allergens beyond potential gluten and dairy.

Nutritional Balance

The combination of lean protein, vegetables, and minimal added sugars creates a well-balanced main dish. The cranberries and apple provide natural sweetness and fiber, while the bacon adds satisfying flavor without dominating the nutritional profile. When paired with the suggested sweet potato side, you get a complete meal with complex carbohydrates, protein, and essential nutrients.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Pork loin → Boneless leg of lamb or beef tenderloin (adjust cooking times accordingly)
Fresh spinach → Baby kale, Swiss chard, or frozen spinach (thawed and drained)
Brandy or cognac → Additional chicken broth, apple juice, or white wine
Dried cranberries → Chopped dried apricots, golden raisins, or dried cherries

Budget-Friendly Swaps:

Fresh herbs → Use 1 teaspoon dried for every 1 tablespoon fresh called for
Shallot → 1/2 medium yellow onion or 3 green onions (white parts only)
Maple syrup → Brown sugar, honey, or even apple juice concentrate
Dijon mustard → Regular yellow mustard or whole grain mustard

Pantry Emergency Substitutions:

Fresh apple → 1/3 cup unsweetened applesauce (reduce other liquids slightly)
Smoked paprika → Regular paprika plus a pinch of cumin for smokiness
Sea salt → Regular table salt (use about 3/4 the amount)
Chicken broth → Vegetable broth, beef broth, or even water with bouillon

Pro Tips for Substitutions:

When substituting dried herbs for fresh, add them earlier in the cooking process to allow time for rehydration
If using frozen spinach, squeeze out all excess moisture to prevent a watery filling
Apple varieties matter: Granny Smith holds its shape best, while Honeycrisp adds extra sweetness

Make It Diabetes-Friendly

Natural Sugar Reductions:

Replace the 2 tablespoons maple syrup with 1 tablespoon sugar-free maple syrup or omit entirely and add extra Dijon mustard for flavor complexity
Carb reduction: Approximately 4-5 grams per serving by eliminating the maple syrup
The natural sweetness from the apple and the savory-sweet cranberries still provides plenty of flavor balance

Carb-Conscious Modifications:

Reduce dried cranberries from 1/2 cup to 1/4 cup to save approximately 6-8 grams carbs per serving
Choose smaller apple or use only 3/4 of the apple called for to reduce carbs by 2-3 grams per serving
Skip the sweet potato side and serve with roasted broccoli, asparagus, or cauliflower instead

Portion & Timing Tips:

Recommended serving size: 4-5 ounces of the sliced pork roll provides excellent protein while keeping carbs moderate
Total estimated carbs: Approximately 8-10 grams per serving with modifications
Pair with high-fiber vegetables and a small portion of healthy fats to help stabilize blood sugar
Best timing: This protein-rich meal works well for lunch or dinner when paired with non-starchy vegetables

Total Carb Reduction: With all modifications, you can reduce the carb content by approximately 50% while maintaining the recipe’s delicious flavor profile and impressive presentation.

Perfect Pairing Suggestions

Beverage Pairings

A medium-bodied red wine like Pinot Noir or Côtes du Rhône complements the bacon and herb flavors beautifully without overpowering the pork. For white wine lovers, a Chardonnay with light oak or Viognier pairs wonderfully with the apple and cranberry notes. Non-alcoholic options include sparkling apple cider, pomegranate juice mixed with sparkling water, or a robust herbed iced tea with rosemary and thyme.

Side Dish Recommendations

The suggested roasted sweet potatoes provide the perfect sweet contrast to the savory pork, but roasted root vegetables like parsnips, carrots, and Brussels sprouts work equally well. Garlic mashed cauliflower offers a lower-carb alternative that soaks up the delicious gravy. A simple arugula salad with lemon vinaigrette cuts through the richness, while roasted asparagus adds color and fresh flavor to the plate.

Complete Meal Ideas

Start with a light soup like butternut squash or a mixed greens salad with dried cranberries and pecans to echo the main dish flavors. For entertaining, consider bacon-wrapped scallops as an appetizer that ties into the bacon theme. End with a simple dessert like poached pears or apple crisp to continue the apple theme without overwhelming the palate.

Occasion Suggestions

This recipe is perfect for holiday entertaining, Sunday family dinners, or any time you want to impress guests without spending all day in the kitchen. The elegant presentation makes it suitable for formal dinner parties, while the comforting flavors work beautifully for casual family gatherings. It’s also an excellent choice for meal prep since it slices beautifully and reheats well.

Pro Tips and Troubleshooting

Professional Techniques

Room temperature matters: Remove the pork from the refrigerator 30-45 minutes before cooking for more even cooking throughout. When butterflying the pork, keep your knife parallel to the cutting board and use long, smooth strokes rather than sawing motions. Don’t overstuff the roll – it’s better to have leftover filling than a roll that won’t stay closed.

Common Mistakes and Solutions

If you accidentally cut through the pork while butterflying, don’t panic – simply overlap the pieces slightly and pound gently to seal. Filling spilling out during rolling usually means you’ve used too much filling or didn’t leave enough border. Uneven cooking often results from inconsistent thickness, so take time to pound the meat evenly. Dry pork typically means overcooking – always use a thermometer and don’t skip the resting period.

Storage and Reheating

Refrigerate leftovers for up to 3 days wrapped tightly in plastic wrap. Reheat gently in a 300°F (150°C) oven, covered with foil, until warmed through (about 15-20 minutes). The gravy can be stored separately and reheated on the stovetop with a splash of broth if needed. Freezing is possible for up to 2 months, but wrap very well to prevent freezer burn.

Make-Ahead Strategies

The filling can be prepared up to 2 days in advance and refrigerated. The entire rolled and tied roast can be assembled the morning of serving and kept refrigerated. Make extra gravy – it’s delicious over mashed potatoes or other roasted meats and keeps well in the refrigerator for 4-5 days.

This Apple & Bacon Stuffed Pork Loin Roll transforms a simple pork loin into something truly spectacular, combining classic flavors in an elegant presentation that’s surprisingly achievable for home cooks. The key is taking your time with the preparation steps and trusting the process – your patience will be rewarded with tender, juicy pork wrapped around a flavorful filling that perfectly balances sweet, savory, and aromatic elements. Whether you’re hosting a dinner party or treating your family to something special, this recipe delivers restaurant-quality results that will have everyone asking for the recipe and wondering when you became such an accomplished cook.