bacon and apple stuffed pork loin

Ingredients bacon and apple stuffed pork loin

pork loin roast
3 lb pork loin roast
1/4 tsp salt
1/4 tsp pepper
1/2 cup Apple jelly
1 tbsp grainy dijon mustard
Bacon and Apple Stuffing
4 slice Bacon (cooked and chopped)
2 green onions (finely chopped)
3 clove garlic (minced)
1 large red apple (peeled and chopped)
1 tbsp sage (fresh/chopped)
1 tbsp thyme (fresh/chopped)
1/4 tsp salt
1/4 tsp pepper
2 cup French bread (diced 1/2 inch pieces)
1/3 cup chicken broth

how to make bacon and apple stuffed pork loin

Bacon and Apple Stuffing: in a large skillet, cook bacon until crisp. Transfer to plate to cool. Chop into small pieces. Set aside.

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.

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

Spoon stuffing vertically along center of pork. Working in same direction you enrolled, 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

Place roast on greased grilling rack over drip pan, bake at 375°F for 90 minutes.

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.