Pork loins are a great choice for a comforting family meal that feeds a hungry crowd.
This recipe works well on all types of grills and I make stuffed pork loin many times throughout the year. They are great for using up leftover bits from the fridge.
Apple and pork is a match made in heaven, and who doesn’t love pork wrapped in bacon? This bacon-wrapped pork loin doesn’t take much time to prep or make. You can also prep one a week in advance, freeze, and then thaw the day you want to cook. Simple party planning.
- 1 3-pound pork loin
- 10 slices bacon
- For the stuffing
- 3 cups large seasoned croutons
- 2 ½ cups diced apple
- 1 cup reduced sodium chicken stock
- 1/3 cup chopped parsley
- ¾ cup chopped roasted chestnuts
- 6 slices bacon chopped
- 2 onions diced
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- IIn a medium sized pan on medium level heat, fry 6 slices chopped bacon until crisp. Using a slotted spoon or bamboo strainer remove the bacon and set aside.
- Add chopped onion, thyme, salt, pepper and garlic to the residual bacon fat.
- Stir often scraping any bacon residue from the bottom of the pan.
- Sauté until the onion has softened. Add the diced apples, chestnuts and reduced sodium chicken stock. Bring to a simmer and add the croutons and cooked bacon. Mix thoroughly cover and remove from heat.
- Butterfly the pork loin using 3 cuts to open like a book.
- Cover the pork loin with plastic wrap. Pound the pork with a mallet to make it a uniform thickness.
- Remove cover from the stuffing and fluff with fork. Add parsley to the stuffing mixture.
- Spoon the stuffing mixture onto the pork loin leaving a 1 inch frame around all of the edges.
- Starting at one end – roll the pork and stuffing together to make a tight roll.
- Wrap pork with the remaining 10 slices of bacon lightly overlapping each layer. Secure with butchers twine.
- Grill indirect until a digital thermometer reads 155°F. Rest for 10 minutes then slice. Feeds a crowd.