Bacon-Wrapped, Apple-Chestnut Stuffed Pork Loin Recipe

Stuffed Pork Loin recipe
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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.

Bacon Wrapped Apple Chestnut Stuffed Pork Loin recipe

Bacon Wrapped Apple Chestnut Stuffed Pork Loin

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 12

Serving Size: -

Calories per serving: -

Fat per serving: -

Ingredients

  • 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

Instructions

  1. 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.
  2. Add chopped onion, thyme, salt, pepper and garlic to the residual bacon fat.
  3. Stir often scraping any bacon residue from the bottom of the pan.
  4. 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.
  5. Butterfly the pork loin using 3 cuts to open like a book.
  6. Cover the pork loin with plastic wrap. Pound the pork with a mallet to make it a uniform thickness.
  7. Remove cover from the stuffing and fluff with fork. Add parsley to the stuffing mixture.
  8. Spoon the stuffing mixture onto the pork loin leaving a 1 inch frame around all of the edges.
  9. Starting at one end – roll the pork and stuffing together to make a tight roll.
  10. Wrap pork with the remaining 10 slices of bacon lightly overlapping each layer. Secure with butchers twine.
  11. Grill indirect until a digital thermometer reads 155°F. Rest for 10 minutes then slice. Feeds a crowd.
http://www.charbroil.com/community/bacon-wrapped-apple-chestnut-stuffed-pork-loin/

7 thoughts on “Bacon-Wrapped, Apple-Chestnut Stuffed Pork Loin Recipe

  1. the chopped roasted chestnuts are not mention in the instructions??/
    this does sound like a great receipe

    1. 4. 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….yes they are…after apples…:)

  2. So where does the 6 slices of chopped bacon come in? Also, I don’t think 4 slices of bacon will be enough to wrap a 3# pork loin. Perhaps the chopped & fried bacon needs to be added to the stuffing, and an additional 10 slices are needed to wrap the pork loin?

  3. sounds fantastic and should be the end of the snow removal day on Sunday. About 2 hrs to get rid of the snow and a tad bit less to cook the loin. Now thats a plan for the end of a nasty winter chore. A nice man sized flavored pork loin and the bride gets off the hook for cooking. She’s happt than I’m happy!
    Thanks for the tell me how!
    Fish

    1. Hi all thanks for the questions.

      There are 16 slices of bacon and out of that 10 are used to wrap the pork loin.
      The chestnuts & chopped bacon should be mixed with the stuffing.

      REVISED:

      Instructions

      In 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 155F. Rest for 10 minutes then slice. Feeds a crowd.

      Charlie here is a link to how to butterfly a pork loin:
      http://www.youtube.com/watch?v=Fz391Urnk30

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