Apple & Bacon Stuffed Pork Loin | Dorothy Lane Market

Apple & Bacon Stuffed Pork Loin

PREP TIME 15 mins
COOK TIME 1 hr 40 min
SERVINGS 5
Chef Carrie Walters
  • POSTED Dec 28th, 2023
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 lbs pork loin roast, butterflied
  • 6 slices DLM Uncured Applewood Smoked Bacon , chopped
  • 2 apples, peeled and finely chopped
  • 1 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 2 Tbsp fresh herbs, chopped (rosemary, thyme, and/or sage)
  • 3 Tbsp DLM Classic Dijon Mustard, divided
  • Salt and pepper to taste
  • Fresh rosemary sprigs
  • Kitchen twine for tying

INSTRUCTIONS

1
Preheat oven to 350°F. First, butterfly the pork roast. To do so, place roast fat-side up with short end toward you on a sheet pan. Next, position knife 3/4” from bottom of roast and cut 1” at a time while unrolling pork loin as you go. Try to keep your knife parallel to cutting board in order to achieve even thickness. Set aside.
2
In a large sauté pan, cook bacon. Drain all but 1 tablespoon fat. Add apples and onion to pan and cook until softened, 4 to 5 minutes. Add garlic and herbs and cook briefly until fragrant. Season with salt and pepper. Set aside.
3
Spread about half of the mustard in a thin layer over the butterflied pork, seasoning with salt and pepper to taste. Top evenly with bacon-apple mixture. Roll up pork loin and tightly secure in three intervals with kitchen twine.
4
Spread remaining mustard on top of roast, seasoning again with additional salt and pepper. Place in a roasting pan on a rack with fresh rosemary sprigs and bake until internal temperature registers 145°F, about 60 to 75 minutes. Pull out of oven and let rest for at least 15 minutes, basting with the pan juices. Untie and slice to serve.

Reviews

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Jan 14th

Overall, not too difficult to prepare. Next time, I will cut the onions to 1/4 cup, reduce the garlic, and rethink the herbs. Bacon seemed superfluous (js)

- Anne

Mar 24th

The head butcher at DLM in Oakwood beautifully butterflied the pork for us. The recipe is fun to make, giving my wife and I an enjoyable experience of cooking together. Delicious dish! Thanks DLM!

- Larry Welborn

Dorothy Lane Market says:

We love hearing this, Larry! Thank you so much for trying this recipe and sharing your experience.

Apple & Bacon Stuffed Pork Loin

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 1 hr 40 min
SERVINGS 5

INGREDIENTS

  • 3 lbs pork loin roast, butterflied
  • 6 slices DLM Uncured Applewood Smoked Bacon , chopped
  • 2 apples, peeled and finely chopped
  • 1 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 2 Tbsp fresh herbs, chopped (rosemary, thyme, and/or sage)
  • 3 Tbsp DLM Classic Dijon Mustard, divided
  • Salt and pepper to taste
  • Fresh rosemary sprigs
  • Kitchen twine for tying

INSTRUCTIONS

1
Preheat oven to 350°F. First, butterfly the pork roast. To do so, place roast fat-side up with short end toward you on a sheet pan. Next, position knife 3/4” from bottom of roast and cut 1” at a time while unrolling pork loin as you go. Try to keep your knife parallel to cutting board in order to achieve even thickness. Set aside.
2
In a large sauté pan, cook bacon. Drain all but 1 tablespoon fat. Add apples and onion to pan and cook until softened, 4 to 5 minutes. Add garlic and herbs and cook briefly until fragrant. Season with salt and pepper. Set aside.
3
Spread about half of the mustard in a thin layer over the butterflied pork, seasoning with salt and pepper to taste. Top evenly with bacon-apple mixture. Roll up pork loin and tightly secure in three intervals with kitchen twine.
4
Spread remaining mustard on top of roast, seasoning again with additional salt and pepper. Place in a roasting pan on a rack with fresh rosemary sprigs and bake until internal temperature registers 145°F, about 60 to 75 minutes. Pull out of oven and let rest for at least 15 minutes, basting with the pan juices. Untie and slice to serve.

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