Apple Almond Stuffed Pork Loin in a Bacon Blanket

Monday, October 17, 20114comments

Apple Almond Stuffed Pork Loin in a Bacon Blanket
Apple Almond Stuffed Pork Loin in a Bacon Blanket

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, with results from hysterical to bawdy. Some favorites 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"!

Whatever you call it this was an awesome Sunday Dinner. The stuffing starts with toasted whole wheat bread and adds toasted almonds, apples and raisins for a great Autumn inspired dinner. The maple bacon blanket might seem a little  over the top but it does add great smoky sweet flavor to the pork loin, but the roast can be prepared without it if you choose and it is still delicious. We served it with our family favorite Perfect Roast Potatoes with roasted garlic and sour cream and chives. We also had some buttered green beans and to compliment the roast, a simple homemade cranberry-apple sauce which I've added the recipe for below. It was all a quite satisfying Fall weekend dinner and believe me, nobody left the table hungry.
1 pound applewood smoked or maple flavored bacon
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.

3 - 4 pound pork loin roast
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 375 degrees F for about another hour and 10 minutes, until the internal temperature reaches 170 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.

Apple Almond Stuffing
3 cloves minced garlic
1/2 cup butter

Cook the garlic in the melted butter for just a couple of minutes to soften it. Set aside.
Toss together:

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
Pour the garlic butter over the mixture along with
1/2 cup apple juice mixed with 1/2 cup water

Toss together 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.)

Cranberry Apple Sauce

2 cups fresh or frozen cranberries
2/3 cup sugar
1/2 cup water

Simmer over low heat for 15 minutes, then add 2 chopped apples and simmer for an additional 10 minutes.
Share this article :

+ comments + 4 comments

October 17, 2011 at 1:01 PM

Ah yes... Fruit, wrapped in pork, wrapped in pork... Delicious!

November 1, 2011 at 6:53 PM

Hi Barry and Fellow Canadian, Your Apple Almond Stuffed Pork Loin in a Bacon Blanket recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/213?source=facebook Congrats again!! :)

Anonymous
January 9, 2012 at 3:47 PM

I didn't make the dressing but did the pork like this a couple of times and it's fantastic even on it's own~

Anonymous
September 16, 2012 at 10:34 PM

I cannot wait to try this. It looks delicious!!!!


Post a Comment
Related Posts Plugin for WordPress, Blogger...
 
Support : Creating Website | Johny Template | Mas Template
Copyright © 2011. Rock Recipes -The Best Food & Photos from my St. John's, Newfoundland Kitchen. - All Rights Reserved
Template Created by Creating Website Published by Mas Template
Proudly powered by Blogger