Stuffed Pork Loin Roast
Blue Ribbon Recipe
The combination of savory meat, aromatic herbs, and sweet and tangy fruit in this stuffed pork is so incredible you won't set your fork down until you devour every bite. It's easy to make and quick to prep, but impressive when served. Guests will be amazed and wowed.
Note: You may want to get a pork loin from your butcher. They tend to be easier to butterfly. Also, if you find your bacon isn't as crisp as you'd like, place the tenderloin under the broiler for 3-5 minutes. Check the meat every 60 seconds and move it from side to side to make sure it doesn't burn. 
Ingredients
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13-4 lb pork loin roast
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1 mediumgranny smith apple, diced
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1 clovegarlic, minced
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1/4 conion, minced
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1/4 cdried cranberries
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1/4 tspdried rosemary and sage, or 1/2 tsp fresh, chopped
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1 Tbspolive oil
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3-4 sliceuncooked bacon
How to Make Stuffed Pork Loin Roast
- Preheat oven to 350 degrees F.
- Using a sharp knife, butterfly roast by cutting across the top by 1/3 almost through (fold flap back).
- Then from where you left off, cut 1/3 back the other direction and fold that flap back so you have 3 sections.
- Saute all ingredients (except loin and bacon) in olive oil.
- Place stuffing on loin.
- Fold flaps in.
- Place roast (flap side down) in an 8x8 glass baking dish. Wrap with bacon, folding ends under roast.
- Bake for 1-1 1/2 hours. Let set for about 5 minutes then slice. Serve immediately.
