We really like pork, loin like beef loin that tasty filet mignon is cut from you can expect it to be tender. It presents well because the individual slices are close to uniform size. This recipe with this wonderful stuffing is a treat for your family or guest. We have prepared it with the larger loin roast as described here and the smaller loins that come usually two to a package. One extra side benefit is you get a gourmet meal at a reasonable price.
Apple and Nut Stuffed Pork Loin Roast
• ½ pound bacon, chopped
• 2 Granny Smith apples, peeled and finely chopped
• 1 Medium sized shallot, chopped
• 3 cloves fresh (or jarred minced garlic), minced
• 1 tbsp. chopped fresh rosemary
• 1/3 c. chopped pecans
• kosher salt
• Freshly ground black pepper
• 2 tbsp. prepared mustard( such as Frenches® or you might prefer the taste of Dijon mustard)
1. Preheat oven to 325º.
2. In a large skillet, cook bacon. Drain all but 1/2 tablespoon fat.
3. Add apples and shallots to skillet and cook until softened, 4 to 5 minutes.
4. Add garlic and cook until fragrant, about 2 minutes
5. Now stir in rosemary and pecans.
6. Season with salt and pepper.
7. Butterfly pork: Using a sharp knife, place roast fat side up, with small end toward you. Position knife middle of roast; cut to within ½ to ¾ through the center of pork.
8. Open pork up flat
9. Season pork well with salt and pepper.
10. Top all over with filling.
11. Close up pork loin and secure with kitchen twine. If you do not have twine in your kitchen ask the butcher for some when you buy your roast.
12. Coat pork loin thinly with yellow mustard.(if you prefer you can use dijon mustard)
13. Set in a roasting pan on a rack with fresh rosemary sprigs and bake until internal temperature measured on instant-read thermometer registers 155º, about 1hour 25 minutes, basting a few times with the pan juices.
14. Let roast rest 15 minutes before slicing.