Apple Almond Stuffed Pork Loin in a Bacon Blanket is a veritable Pork-a-polooza! A very nice combination of flavours and textures in the stuffing + LOOK AT ALL THAT BACON!
This recipe is a veritable Pork-a-pollooza!
I struggled a bit to come up with a good descriptive name for this recipe, so I asked the folks over on our Rock Recipes Facebook Page for suggestions. The resulting answers went from hysterical to bawdy.
Some favourites were Harvest Pork Loin, Pork Apple Wrap, Porkinator and various versions of Pigs in Blankets, but the one that made many laugh the hardest was “Porkback Mountain”!
A great Sunday dinner.
Whatever you call it this was an awesome Sunday Dinner. The stuffing starts with toasted whole wheat bread and adds toasted almonds. Then toss in apples and raisins to finish the stuffing for a great Autumn inspired dinner.
The maple bacon blanket might seem a little over the top but it does add great smoky sweet flavour to the pork loin. However, the roast can be prepared without it if you choose and it is still delicious.
We served it with our family favourite Perfect Roast Potatoes with roasted garlic and sour cream and chives. We also had some buttered green beans and to compliment the roast.
Also, I added a simple homemade apple cranberry sauce to accompany the dish which I’ve added the recipe for below. It was all a quite satisfying weekend dinner and believe me, nobody left the table hungry.
Originally published Oct 2011. Updated June 2020.
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- 3 – 4 pound pork loin roast
- 1 pound apple wood smoked or maple smoked bacon
For the Apple Almond Stuffing
- 3 cloves minced garlic
- 1/2 cup butter
- 6-8 slices whole wheat toast, diced
- 2 apples, peeled and diced
- 1 tsp ground cinnamon
- 1/2 tsp black pepper
- 1 tsp ground thyme, (or two tbsp chopped fresh thyme)
- 1/4 cup golden raisins
- 1/2 cup toasted almonds, chopped
- 1/2 cup apple juice mixed
For the Cranberry Apple Sauce
- 2 cups fresh or frozen cranberries
- 2/3 cup sugar
- 1/2 cup water
- 2 chopped apples
- On a large piece of parchment paper or waxed paper, make a bacon blanket by weaving strips of the bacon together like a lattice topped pie crust to form a square.
- Cut almost half way through the roast and lay it flat on a cutting board. Then, cut back from the center to the outside edges of the roast to create four folds of meat that are all still joined together in a single piece.
- Lay the whole roast flat on top of the bacon blanket. Pile the stuffing in the center of the roast and bring the two sides of the pork loin together to cover the stuffing. Hold the two sides together by weaving a wooden skewer through both sides of the meat to hold them together. Don’t forget to remove the skewer before serving.
- Using the parchment paper to help, fold the bacon blanket over the entire roast, then turn it upside down on an aluminum foil baking tray so that the seam is on the bottom.
- Bake at 425 degrees F for 20 minutes and then turn down the heat to 350 degrees F for about another hour and 10 minutes, until the internal temperature at the center of the stuffing reaches 160 degrees F on a meat thermometer.
- Once the internal temperature is reached, remove from the oven, cover loosely with aluminum foil and let rest for about 15 minutes before slicing and serving.
To prepare the Apple Almond Stuffing
- Cook the garlic in the melted butter for just a couple of minutes to soften it. Set aside.
- Toss together the diced toast slices, diced apples, cinnamon, pepper, thyme, raisins and almonds.
- Pour the garlic butter over the mixture along with the apple juice.
- Toss until evenly moistened. (NOTE: This stuffing can be baked in a covered casserole dish for 1/2 an hour at 350 degrees F as a great side dish instead of inside the roast.)
To prepare the Cranberry Apple Sauce
- Simmer the cranberries, sugar and water together for about 15 minutes, then add the chopped apples.
- Simmer for an additional 10 minutes or so until the apples begin to soften.
Serving Size1 serving
Amount Per Serving Calories 1340Total Fat 58gSaturated Fat 21gUnsaturated Fat 0gCholesterol 469mgSodium 774mgCarbohydrates 40gFiber 5gSugar 26gProtein 157g