Stuffed Pork Loin

Name: Stuffed Pork Loin
Prep time: 20 min
Cook time: 1 h 30 min
Yield: Serves 1
Ingredients: 1 ButcherBox.ca boneless pork loin roast; 6 slices ButcherBox.ca sugar free bacon, chopped; 2 apples, peeled and finely chopped - I suggest Granny Smith or another semi-tart apple; 1 shallot, finely chopped; 3 - 4 cloves garlic, minced; 1 tbsp fresh rosemary, chopped; 1/4 cup pecans, chopped; to taste Kosher salt and black pepper; 2 tbsp Dijon mustard - the whole, grainy kind

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00h 20

01h 30

ButcherBox.ca's pork loin is jam-packed with the classic, tried-and-true holiday flavour combination of apple, bacon, rosemary, and pecan, complimented perfectly by the Dijon glaze on top.

Ingredients and Method

Ingredients

1 ButcherBox.ca boneless pork loin roast
6 slices ButcherBox.ca sugar free bacon, chopped
2 apples, peeled and finely chopped - I suggest Granny Smith or another semi-tart apple
1 shallot, finely chopped
3 - 4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1/4 cup pecans, chopped
to taste Kosher salt and black pepper
2 tbsp Dijon mustard - the whole, grainy kind

Method

Preaheat oven to 425F. In a large skillet, cook bacon until crisp. Drain all but 1/2 tbsp of fat from the pan.
Add apples and shallots to the skillet and cook until softened, 4 - 5 minutes, being sure to scrape up crispy bits from pan. Add garlic, cook until fragrant, about 2 minutes, then stir in rosemary and pecans. Season with salt and pepper, mix to blend well.
Butterfly your pork loin - using a sharp knife, place roast fat side up on a cutting board. Position knife blade 3/4" from bottom of roast, cut down side of roast - about 1" depth toward center of roast. Start at the beginning - lifting up top part of roast and continue making shallow horizontal cuts deeper into the roast, unrolling as you go, until pork forms an open rectangle on the cutting board.
Season the inside of the pork loin generously with salt and pepper. Top entire rectangle with stuffing, roll up the pork loin and tie with kitchen twine.
Rub generously with Dijon mustard, all over.
Place in a roasting pan, on a rack, with fresh rosemary sprigs, and bake until internal temp reaches approx 155F, about 1 hr, 20 minutes, basting at times with pan juices.
Remove from oven, rest for about 15 minutes and slice.