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My Stuffed Pork Loin

Ingredients

  • 1 Fennel bulb trimmed and chopped bulb only
  • 2 green apples cored and chopped
  • 1/2 cup fresh rosemary destemmed
  • 2 large cloves elephant garlic chopped
  • 1 stick butter
  • 1 full pork loin about 8-10 lbs
  • Kosher salt
  • Fine ground black pepper
  • 1 lb bacon
  • 1/4 cup maple syrup

Instructions

  • Preheat the oven to 350.  Pulse the apples, garlic, rosemary, and fennel until fine minced.  Saute on the stove on medium high heat with the stick of butter for about 20 minutes or until the butter is absorbed and mixtures starts to brown and stick.  Stir regularly.  Season with salt and pepper.  Set aside.
  • Butterfly the pork loin along the length of the roast twice.  Pound any thick parts to flatten it a bit.  Spread the cooled mixture evenly over the entire butterflied pork loin.  Roll the pork loin back into one long roast.
  • Wrap the entire roast with bacon slices.  Fasten the bacon to the roast with kitchen twine every inch or so.  Trim off any extra twine.  Brush the whole top of the wrapped roast with maple syrup.  Bake in the oven for about an hour give or take about 10 minutes.  Rotate the roast half way through cooking.
  • Rest the roast uncovered for about 15 minutes and slice into one inch thick slices.  Arrange on a platter and pour the pan juices over the top and serve with a smile!