Ingredients:
– 1/4 cup chopped fresh sage
– 1 pound apple, peeled, cored, and diced
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1/2 cup dried cranberries
– 1 3-pound boneless pork loin roast, butterflied
– 1/4 cup chopped pecans
– 8 slices bacon, cut in half
Instructions:
1. Preheat oven to 375F (190C).
2. In a bowl, mix the diced apple, dried cranberries, chopped pecans, fresh sage, salt, and black pepper until well combined.
3. Lay the butterflied pork loin on a clean surface. Spread the apple mixture evenly across the top of the pork.
4. Roll the pork loin tightly from one end to the other, ensuring the filling is secured inside. Use kitchen twine to tie the roll securely.
5. Take the halved bacon slices and wrap them around the pork loin, overlapping slightly, and use toothpicks to secure them in place.
6. Place the wrapped pork loin on a roasting rack set inside a roasting pan. Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 145F (63C).
7. Once done, remove from the oven and let the pork loin rest for 10 minutes. This helps retain the juices.
8. Slice the pork loin into medallions and serve with your favorite side dishes, like roasted vegetables or creamy mashed potatoes.
Nutritional Information:
This dish offers a hearty meal containing approximately 350 calories per serving, with about 25g of protein and 20g of fat, depending on portion size and sides.
Time: Preparation time: 20 minutes | Cooking time: 60 minutes
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