Apple & Bacon Stuffed Pork Loin (Video)
An impressive and equally delicious dinner recipe for special occasions and holidays! My Apple and Bacon Stuffed Pork Loin with pan-drippings gravy will be a hit with everyone at your next dinner party!
To make this pork roll, I first flatten the loin meat, then fill it with bacon, spinach, garlic, apples, and cranberries. The flavor combination is amazing! I then roast the pork loin with more garlic and fresh herbs, then serve it with an easy, 4 ingredient gravy. Enjoy this stuffed pork with my ‘Creamy Mashed Potatoes’ or ‘Oven-Roasted Sweet Potatoes’!
My Stuffed Pork Loin Video Tutorial
For step-by-step instructions and all the details, make sure to watch my stuffed pork loin video tutorial! I’ll show you how to prepare the meat and how to tie up the roll, too! Want to stay up to date on new recipes? Make sure to subscribe to my website emailing list and to my YouTube channel and turn on notifications!
Ingredients for Apple & Bacon Pork Loin
Don’t let the lengthy ingredient list stop you from enjoy this impressive stuffed pork loin! I like to add tons of seasonings, spices and herbs to make the pork extra flavorful! Here are the main ingredients you’ll need. You can find the full list in the recipe card below!
- Center Cut Pork Loin: this pork cut is a little different from the typical pork loin. It’s a thick, solid and boneless piece of pork, typically with a layer of fat covering on one side. Look for a large loin, approximately 4 pounds in weight.
- Smoked Bacon: use your favorite variety of smoked bacon to add lots of smoky, delicious flavor to the filling.
- Garlic & Shallots: the more garlic, the better! I add tons of garlic into the pork filling and into the roasting pan. You can use the roasted garlic for the gravy!
- Apples: juicy, sweet apples are a great complement to pork! Adding them to the filling is a no brainer – the apple keeps the pork more moist and adds tons of great flavor!
- Fresh Thyme & Rosemary: fresh herbs are much more aromatic than dried herbs and I highly recommend going with the fresh variety. You can use dried herbs in a pinch.
- Kitchen Twine: it’s crucial to tie up the pork loin after stuffing and rolling it to keep it together during the roasting process, and so that it cooks more evenly.
- Chicken Broth: you can also use vegetable broth. I add some broth into the roasting pan, and I use it to make the simple gravy.
Supplies & Tools for the Recipe
Need some supplies for making this dish at home? You can get them online here using my Amazon Affiliate links!
- Kitchen Twine: this bulk roll of twine will last you for years!
- Celtic Sea Salt: this is my favorite salt of all time! It’s not super salty so you may need to increase the amount in written recipes.
- Large Roasting Pan: this copper oval pan is a great choice for making this stuffed pork loin.
- Turkey Baster: I use a baster to separate the pan drippings from the fat.
- Wusthof Carving Knife: I love this thin sharp knife for carving meats.
Preparing the Savory Bacon Filling
I start my Apple and Bacon Stuffed Pork Loin recipe with the savory and aromatic filling! It’s made with so many delicious ingredients, and it comes together quickly! Here’s how to make it:
- Start by preheating a large pan over medium heat. I like to use one pan for making the filling, for browning and for roasting (less dishes!). Use an oval shaped pan so that the loin can fit comfortably. Into the preheated pan, add the diced bacon and render it for a few minutes. Next, add the shallots and cook until the bacon is crispy.
- Add the fresh spinach next and toss it with the bacon bits. After the spinach has wilted, add in the garlic and the brandy (if using), toss everything together, and cook for about 2 minutes, until most of the liquids are reduced. Transfer this mixture into a large mixing bowl.
- Next, add the remaining filling ingredients: apples, dried cranberries, salt, black pepper, paprika, mustard, maple syrup, thyme and rosemary. Use a spoon to mix everything together thoroughly. Filling is all done!
Preparing the Pork Loin
Once I have the filling all done, it’s time to prepare the pork loin for stuffing. Since the loin is just a large chunk of meat, you’ll need to flat it into a large sheet using a sharp knife.
- To prepare the pork loin, place it fat side down onto a cutting board. Using a sharp carving knife or chef’s knife, begin slicing through the pork lengthwise near the bottom, cutting it to about 1/3 to ¼-inch thickness.
- As you near the other side of the pork loin, turn the loin sideways and turn your knife sideways, and begin cutting in the opposite direction. Do this until the loin is flattened. Do your best not to cut through the pork loin! If you do cut a small hole, that is okay! Watch my video tutorial to see how this is done!
- Once you have a flat sheet of pork, use a meat mallet to tenderize and flatten the pork further.
How to Make Apple & Bacon Stuffed Pork Loin
After preparing the pork loin, it’s time to put the pork and the filling together! As you’re filling and tying up the pork, preheat your oven to 425F.
- First, turn the flatten pork loin over so that the fat side (the outside) is facing upwards. Season this side with a little bit of salt, rubbing it into the meat. Turn it back over afterwards.
- Spread the prepared filling onto the entire surface of the pork loin, leaving a 1 ½ to 2 inch seam on just one edge, closest to the top. Pat the filling gently into place.
- Begin rolling the pork loin, starting at short end and ending with the fat side facing upwards. Watch my video tutorial to see how it’s done!
- The pork loin needs to be tied to keep the filling inside. Extend a large piece of kitchen twine off the spool without cutting it. Begin at one end and tie a loop around the end; it should tied firmly but not too tightly! Loop the kitchen twine around your hand, then slip it around the pork loin and tighten the loop.
- Repeat these loops of twine until the end of the pork loin, bring the twine around the end. Next, pull the twine through each loop on the back side, pulling it through twice to make a knot to tighten the twine. Once you reach the end, bring the twine around the end of the loin, brining it back to the starting point, and tie a knot. Trim off the excess twine.
How to Roast Pork Loin
It’s very important to tie the stuffed pork loin before you roast it! This will keep all the filling inside and the pork will also roast more evenly!
- Next, it’s time to brown the loin. Preheat a large pan over medium-high heat and add a drizzle of avocado oil. Add the bacon stuffed pork loin, fat side down first. Fry the loin until it’s golden brown, then turn it. Turn it every few minutes, until it’s well browned all over.
- Add in the whole garlic cloves, fresh herbs and pour in 1 cup of chicken broth into the pan. Allow the broth to come up to a simmer, then close the pan with a lid or foil.
- Roast the pork loin at 425F for approximately 1 hour and 15 minutes, or until the internal temperature reaches 160F. Start checking for doneness after 55 minutes. Remove the lid half way through to allow the loin to get more color.
- Remove the cooked loin from the oven and use a large spoon to baste it with the broth from the pan. Baste it for a few minutes, then remove the stuffed pork loin onto a carving board. Let the loin rest for at least 15 minutes, to 30 minutes.
Easy, Pan-Drippings Gravy
While the apple and bacon stuffed pork loin is resting, it’s the perfect time to make a simple gravy! This gravy adds so much great flavor to the pork, and it’s especially great if you’re serving the pork with mashed potatoes! Here’s how to make it:
- For the gravy, strain the remaining broth from the pan through a fine mesh strainer and into a large measuring cup. Place the whole garlic into a separate bowl. Allow the broth to stand for about 10 minutes, until the fat has separated at the top.
- Using a baster, suck up the broth from the bottom of the measuring up into a second cup. You’ll need just 1 cup of the pan drippings/broth.
- Preheat a medium-sized sauce pan over medium heat and add the butter and flour to create a roux. Allow the roux to cook for 3 to 4 minutes, then slowly begin adding the pan broth, whisking after each addition. Next, add in the chicken broth. This will help balance the gravy so it’s not too salty!
- Finally, use a spatula to mash the roasted garlic and whisk it into the gravy!
Side Dish Serving Ideas
Once the pork is rest, cut away the twine, then use a sharp knife to slice the loin into ½-inch thick slices. Serve it with a generous amount of the gravy and some type of side dish. This apple and bacon stuffed pork roll can be served with a variety of delicious side dishes! Here are a few recipes that I enjoy with this recipe!
- Creamy Mashed Potatoes: delicious and creamy mashed potatoes made with salted butter and cream!
- Butter & Thyme Mashed Sweet Potatoes: my favorite! This recipe is made with butter, thyme and chicken broth.
- Oven-Roasted Sweet Potatoes: I love this easy recipe! I also like to add a few tablespoons of maple syrup to my original recipe. I cube the potatoes into 1-inch cubes and season them directly on a baking sheet with salt, pepper, smoked paprika, garlic powder, herb de provence, avocado oil and maple syrup. Toss everything together, cover with foil, and roast at 425F for 25 minutes. Remove the foil and roast for another 15 to 20 minutes, until golden.
- Kale & Pomegranate Salad: you’ll love this easy, refreshing, and crispy salad with apples and pomegranate arils.
- Oven-Roasted Baby Potatoes: the one and only recipe you need to make the best roasted potatoes with parmesan cheese!
Make-Ahead Instructions for Stuffed Pork
This is a great recipe to make ahead of time, especially during the holiday season! To make it ahead of time, prepare the recipe according to the written instructions. Stuff, roll and tie the pork loin into a log and place it into a baking dish or casserole pan. Keep the loin covered in plastic and store it in the refrigerator.
When you’re ready to cook the loin, brown it on all sides, add the garlic, herbs and broth into the pan and place the loin into the oven. The stuffed pork will take an additional 15 to 25 minutes to roast since it will be colder in the center.
More Recipes
Enjoyed this delicious pork recipe? Make sure to check out some of my other dinner recipes that are great for the holidays!
- Oven-Roasted Pork Tenderloin: juicy tenderloin roasted on a sheet pan with brussels sprouts, sweet potatoes and more! You’ll love this easy recipe!
- Garlic & Herb Roasted Rack of Lamb: perfect for special occasions! I love this easy recipe with garlic, herbs and mustard.
- Garlic & Herb Ribeye Roast Recipe – the most delicious and juiciest beef roast recipe, with an easy pan gravy! Perfect for the holidays!
- Maple Dijon Chicken Sheet Pan Dinner: easy, one-pan dinner with bone-in chicken, sweet potatoes and brussels sprouts, all seasoned with maple syrup and Dijon mustard!
- Grilled Pork Chops with Peaches – juicy pork chops marinated in a mustard sauce, served with grilled peaches. Perfect for summer!
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Apple & Bacon Stuffed Pork Loin Roll (video)
Impressive and delicious apple and bacon stuffed pork loin roll, with easy gravy! Made with apples, cranberries, bacon, garlic and fresh herbs!
Ingredients
- 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 EACH: garlic powder, smoked paprika
- 2 tsp herbs de provence
Instructions
Preparing the Filling:
- Start by preheating a large pan over medium heat. I like to use one pan for making the filling, for browning and for roasting (less dishes!). Use an oval shaped pan so that the loin can fit comfortably. Into the preheated pan, add the diced bacon and render it for a few minutes. Next, add the shallots and cook until the bacon is crispy.
- Add the fresh spinach next and toss it with the bacon bits. After the spinach has wilted, add in the garlic and the brandy (if using),toss everything together, and cook for about 2 minutes, until most of the liquids are reduced. Transfer this mixture into a large mixing bowl.
- Next, add the remaining filling ingredients: apples, dried cranberries, salt, black pepper, paprika, mustard, maple syrup, thyme and rosemary. Use a spoon to mix everything together thoroughly. Filling is all done!
Preparing the Pork Loin:
- To prepare the pork loin, place it fat side down onto a cutting board. Using a sharp carving knife or chef’s knife, begin slicing through the pork lengthwise near the bottom, cutting it to about 1/3 to ¼-inchthickness.
- As you near the other side of the pork loin, turn the loin sideways and turn your knife sideways, and begin cutting in the opposite direction. Do this until the loin is flattened. Do your best not to cut through the pork loin! If you do cut a small hole, that is okay! Watch my video tutorial to see how this is done!
- Once you have a flat sheet of pork, use a meat mallet to tenderize and flatten the pork further.
- First, turn the flatten pork loin over so that the fat side (the outside) is facing upwards. Season this side with a little bit of salt, rubbing it into the meat. Turn it back over afterwards.
Stuffing, Rolling & Tying:
- Spread the prepared filling onto the entire surface of the pork loin, leaving a 1 ½ to 2 inch seam on just one edge ,closest to the top. Pat the filling gently into place.
- Begin rolling the pork loin, starting at short end and ending with the fat side facing upwards. Watch my video tutorial to see how it’s done!
- The pork loin needs to be tied to keep the filling inside. Extend a large piece of kitchen twine off the spool without cutting it. Begin at one end and tie a loop around the end; it should tied firmly but not too tightly! Loop the kitchen twine around your hand, then slip it around the pork loin and tighten the loop.
- Repeat these loops of twine until the end of the pork loin, bring the twine around the end. Next, pull the twine through each loop on the back side, pulling it through twice to make a knot to tighten the twine. Once you reach the end, bring the twine around the end of the loin, brining it back to the starting point, and tie a knot. Trim off the excess twine.
Roasting the Pork:
- Next, it’s time to brown the loin. Preheat a large pan over medium-high heat and add a drizzle of avocado oil. Add the bacon stuffed pork loin, fat side down first. Fry the loin until it’s golden brown, then turn it. Turn it every few minutes, until it’s well browned all over.
- Add in the whole garlic cloves, fresh herbs and pour in 1 cup of chicken broth into the pan. Allow the broth to come up to a simmer, then close the pan with a lid or foil.
- Roast the pork loin at 425F for approximately 1hour and 15 minutes, or until the internal temperature reaches 160F in the center. Start checking for doneness after 55 minutes. Remove the lid half way through to allow the loin to get more color.
- Remove the cooked loin from the oven and use a large spoon to baste it with the broth from the pan. Baste it for a few minutes, then remove the stuffed pork loin onto a carving board. Let the loin rest for at least 15 minutes, to 30 minutes.
Making the Gravy:
- For the gravy, strain the remaining broth from the pan through a fine mesh strainer and into a large measuring cup. Place the whole garlic into a separate bowl. Allow the broth to stand for about 10minutes, until the fat has separated at the top.
- Using a baster, suck up the broth from the bottom of the measuring up into a second cup. You’ll need just 1 cup of the pan drippings/broth.
- Preheat a medium-sized sauce pan over medium heat and add the butter and flour to create a roux. Allow the roux to cook for3 to 4 minutes, then slowly begin adding the pan broth, whisking after each addition. Next, add in the chicken broth. This will help balance the gravy so it’s not too salty!
- Finally, use a spatula to mash the roasted garlic and whisk it into the gravy!
Serving:
- Once the pork is rested, cut away the twine, then use a sharp knife to slice the loin into ½-inch thick slices. Serve it with a generous amount of the gravy and some type of side dish. I love it with Oven-Roasted Sweet Potatoes.
- Peel and cube the sweet potatoes into 1-inch cubes and place them onto a baking sheet lined with parchment paper. Season them directly on a baking sheet with salt, pepper, smoked paprika, garlic powder, herb de provence, avocado oil and maple syrup. Toss everything together, cover with foil, and roast at 425F for 25 minutes. Remove the foil and roast for another 15 to 20 minutes, until golden.
- NOTE: nutritional information calculated without the sweet potatoes; pork only!
Nutrition
Calories: 498kcal | Carbohydrates: 18g | Protein: 55g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 1504mg | Potassium: 1116mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1808IU | Vitamin C: 13mg | Calcium: 63mg | Iron: 2mg
Love all your videos. I made a few. They came out excellent thank you can’t wait to try the stuffed pork now I don’t know if you have a video on it. 😊❤️ Happy holidays and thank you.
Hi Helen! Yes, I do have a video for this one, too! It’s in the post above and also on my YouTube channel! Hope you enjoy the recipe!
lol..The video is for chicken! I’m making the stuffed pork loin for Christmas. It looks amazing & I’m sure it’s just as amazing tasting!
Sorry for the confusion! The chicken video is a suggested future recipe! The pork loin video will be at the top of the page! Hope you enjoy the recipe!
I am going to make this for Christmas dinner. I have never stuffed a pork loin before so it is new to me. I will be preparing it on Christmas Eve so I can just pop it in the oven on Christmas Day. I’m not sure I’ll be able to tie it up like you did but I am up for the challenge! Would love to know where you got your roasting pan.
Merry Christmas!
Hi! This is a great choice for Christmas dinner! You’re going to do great! I hope everyone enjoys it! Try searching on YouTube for how to tie a loin; there are more in-depth tutorials available. That’s how I learned! 🙂
The pan is by Cu Artigiana but it’s hard to locate online since it’s from Italy. The brand Ruffoni makes very similar ones and you can find them online on Williams Sonoma and even Amazon! I have an Amazon link in my post!
I will be making this in a couple days. i have a couple questions.
1: wife doesnt like cranberries. what would be a good substitute?
2: cooking temp of 160 degrees internal seems high. ive usually cooked pork to 145 degrees internal temp and its come out fine. with filling cooked seems 145 would be ok, or not?
thanks for your response
Hi Jim! Hope you and your family enjoy the recipe! You can simply omit the cranberries and add a bit more apples. Cooking to 145F should also work well. Just let the pork loin rest for a bit before slicing.
This recipe is absolutely delicious. I just made this for Easter. My husband, who does not like pork, complained that I didn’t make a big enough piece and that I need to make this for Easter every year. Easy recipe to follow. I used brandy for the stuffing and then good quality white wine for when in the oven instead of chicken stock.
That’s wonderful to hear!! I’m so glad the recipe was a hit with your family! Thank you for taking the time to leave a review!
outstanding! thanks so much.
I’m so glad you enjoyed it! Thank you for leaving a review!
The cook time and temperature for this recipe is much too high. Awful. It was pork cardboard. I only cooked it the minimum time.
Hi Ted. Sorry your pork didn’t turn out perfectly. Please always adjust the cooking time based on the size of your pork loin! This is very important as the cooking time is based by weight.
can i make it earlier in the day and reheat?
Hi Claire! Yes, that will work well, too. You will want to undercook the first time, then reheat until fully cooked. This way, it won’t be overcooked and dry. Enjoy!
I tried this today. Had 4.2kg of loin cut into 3 parts. The three rolls cooked to perfection with your instructions! Turned out truly moist meat! Well loved by all! Well done & thank you!
Hi Claudia! That’s so wonderful to hear! I’m very glad you enjoyed the recipe!
I want to make it a week in advance. Can i freeze it cooked? Uncooked?
Hi Claire! I personally haven’t tried freezing it but I would freeze it uncooked. You’ll want to thaw it in the fridge for a few days, then roast it. I find that reheating cooked meat makes it very dry. Hope everyone enjoys it!
Great recipe to try for my Christmas Eve dinner party. Quick question for you. Can I slice it a few hours before serving and keep I warm in the oven. I don’t want to start cutting when the guests are around.
Hi! I recommend waiting to cut until the latest. Once you cut it, the juices will start to run and come out and the meat will dry out, especially in the oven. To make it easier, you can remove the twine/string ahead of time and just keep the entire, whole loin on a low setting, just enough to keep it warm. Enjoy and Merry Christmas!
Love your videos. Do you think this filling will go well with filleted turkey breast. And how’s best to cook it so it will not be dry. Thanks and all the best
Hi Catherine! I’m so glad to hear! Thanks for watching!
Yes, this filling would be so delicious with turkey, too. Check out my stuffed turkey roll recipe here: https://tatyanaseverydayfood.com/stuffed-turkey-roll/ It’s an older video but it will give you some idea for the cooking and assembly.
Hi! I’m from Chile and found your recipe on Pinterest. I did it last weekend and it was amazingly delicious!!! Everyone liked it. It was a hit!
I replaced de maple syrup with 2 tbsp of sugar because i find it expensive here.
Absolutely a recipe that I’m going to repite.
Hi Gabriela! That’s so wonderful to hear! I’m so glad you enjoyed the recipe!
Hi,
I plan on making this for Easter but I don’t have a pan that is safe for a gas burner and oven-safe with a lid. Can I use a roasting pan and just cover with foil?
Thanks,
Jamie
Hi Jamie! This is such a great recipe for Easter. Yes, you can use any pan, then cover with foil. Enjoy!
Hi Tatyana
This looks incredible!! Great video! ❤️💫 How do I ensure the meat stays piping hot for serving if it needs to rest?
Hi Sabine! Thank you! It’s one of my favorites for special occasions and holidays. Once I remove the meat from the oven, I keep it warm on the stove top tented with foil. This will keep it from cooling down too fast. Hope you love the recipe!
I made this last weekend with the roasted sweet potatoes. Both were fabulous!!!
The pork was flavorful and moist. The sweet potatoes were crunchy on the outside and soft of the inside, even the gravy was very tasty with the mashed garlic
Hi Janice. That’s so wonderful to hear. I’m so happy you enjoyed this dish with the roasted potatoes. Thank you for taking the time to leave a review!
This was delicious! Y husband said it was like Thanksgiving dinner. Husband’s and kids couldn’t stop eating it. I didn’t have crasins so I used dried cherries. I tied it with 6 different ties and it held up perfect. Definitely will have to make regularly.
Hi Samantha. That’s so wonderful to hear! I’m so happy this dish was a hit with your family! It’s one of my favorites for the holidays, too. Thank you for taking the time to leave a review!