Apple & Bacon Stuffed Pork Loin 🐖🍎🥓

Juicy, savory-sweet roast with a crispy bacon apple filling

Introduction

This Apple & Bacon Stuffed Pork Loin is a show-stopping roast that balances savory, smoky bacon with sweet apples and tender pork.

When sliced, you get a beautiful spiral of stuffing inside juicy pork loin—perfect for Sunday dinners, holidays, or when you want something impressive without being overly complicated.

Ingredients

Pork:

1.2–1.5 kg pork loin (butterflied or rolled cut)
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika

Filling:

6–8 slices bacon (chopped)
1 large apple (diced, Granny Smith or Fuji)
1 small onion (finely chopped)
2 cloves garlic (minced)
1 tsp dried thyme
1/2 tsp cinnamon (optional, for warmth)

Optional Add-ins:

1/4 cup breadcrumbs (for structure)
1 tbsp Dijon mustard
Fresh rosemary or sage

Substitutions:

Pork loin → pork tenderloin (smaller, faster cook)
Bacon → pancetta or turkey bacon
Apple → pear
Breadcrumbs → crushed oats or omit for low carb

Timing

Preparation time: 20–25 minutes
Cooking time: 60–75 minutes
Resting time: 10–15 minutes
Total time: ~1.5 hours

Step-by-Step Instructions

Step 1: Prepare pork

Butterfly pork loin (or ask butcher to do it). Pound slightly to even thickness.

Step 2: Cook filling

In a pan, cook bacon until crispy. Add onion, garlic, apple, thyme, and cinnamon. Cook until soft and fragrant. Set aside to cool slightly.

Step 3: Season pork

Rub pork with olive oil, salt, pepper, garlic powder, and paprika.

Step 4: Add filling

Spread filling evenly over pork. Roll tightly and secure with kitchen twine or toothpicks.

Step 5: Sear pork

In a hot pan, sear all sides until golden brown.

Step 6: Roast

Transfer to oven at 180°C (350°F) and bake for 45–60 minutes, until internal temp reaches ~63–68°C (145–155°F depending on preference).

Step 7: Rest

Let rest for 10–15 minutes before slicing.

Step 8: Slice and serve

Slice into rounds to reveal the spiral stuffing.

Nutritional Information (approx per serving)

Calories: 400–600 kcal
Protein: 35–45g
Fat: 25–40g
Carbohydrates: 8–15g

Healthier Alternatives

Use lean pork tenderloin
Reduce bacon or use turkey bacon
Skip breadcrumbs
Add more vegetables to filling
Use less oil when searing

Serving Suggestions

Roasted potatoes or sweet potatoes
Steamed green beans or asparagus
Apple cider gravy or pan sauce
Side salad with vinaigrette
Holiday-style vegetable medley

Common Mistakes to Avoid

Overstuffing (causes splitting)
Not securing tightly with twine
Overcooking pork (becomes dry)
Skipping resting time (juices escape)
Cutting too early

Storage Tips

Store in fridge up to 4 days
Freeze slices up to 2 months
Reheat covered in oven for best texture
Add broth when reheating to keep moist
Store tightly wrapped