• Bacon Apple Stuffed Pork Loin

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    • 8 slc bacon, minced
    • 2 c. minced onion
    • 4 x cloves of chopped garlic
    • 2 c. apple, sauce
    • 1 Tbsp. finely sliced sage, leaves
    • 1/4 tsp grnd nutmeg
    • 1 1/2 c. dry breadcrumbs, (Reserve .5 c. for breading)
    • 1 x pork, loin, roast, centre, cut, boneless, (about 3 pounds)
    • 2 x egg, beaten, with 1 Tbsp. water
    • 1/4 c. freshly grated parmesan cheese


    1. Brown the bacon in a heavy bottom sauce pot till crispy and uniformly colored, remove the bacon leaving the bacon fat in the pot. Add in the onions and saute/fry, stirring frequently till they are a deep golden. Add in the garlic and stir a few moments more till it is fully aromatized. Add in the applesauce and bring to a simmer. Continue simmering till the sauce reduces by half or possibly more to create a thick paste. Stir frequently.
    2. Place the thickened apple bacon mix in a bowl and stir in the sage and nutmeg. Season with salt and pepper then add in sufficient breadcrumbs to bind it into a stiff stuffing. It should retain its shape when squeezed into a ball.
    3. There are two ways to prepare the pork loin for stuffing. The first and easiest is to simply cut a long slit along one side into the center of the loin and open it up as you would a book. The second is a little tougher but ultimately makes a nicer presentation. Push a long sharp knife into either end of the loin and carefully work it back and forth gradually widening the hole till you've cut a pocket through the center from one end to the other without breaking through the sides. Its tricky but it can be done!
    4. For the first version place the stuffing on the meat and fold it back up. Its best to tie the meat with butchers string in a few places to keep it tight while it cooks. For the second version place the stuffing in a piping bag with a large straight tip and 'pipe' it into the cavity. It's not necessary to tie the second version and if any stuffing is left over it can be baked in a small casserole dish with the pork loin...
    5. Roll the stuffed pork loin in the flour, pat off any excess then coat in the egg mix, let drain then roll it in a combination of the remaining bread crumbs and the parmesan cheese.
    6. Bake the pork loin in a preheated 350 degree oven for one hour or possibly till a meat thermometer inserted in its thickest part registers 155 degrees. Remove it to a cutting board and let rest covered with tin foil for fifteen min before slicing. Enjoy!

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