SAVE TO MY RECIPES
6 slices bacon, chopped
2 apples, peeled and finely chopped
1 shallot, finely chopped
3 cloves garlic, minced
1 tbsp. chopped fresh rosemary
1/4 c. chopped pecans
4 lb. pork loin roast
Freshly ground black pepper
2 tbsp. whole grainy dijon
Preheat oven to 325º. In a large skillet, cook bacon. Drain all but 1/2 tablespoon fat. Add apples and shallots to skillet and cook until softened, 4 to 5 minutes. Add garlic and cook until fragrant, 2 minutes, then stir in rosemary and pecans. Season with salt and pepper.
Butterfly pork: Using a sharp knife, place roast fat side up, with short end toward you. Position knife 3/4” from bottom of roast; cut into 1” toward center of pork. Lift up top half of pork and continue making shallow horizontal cuts deeper into roast, unrolling top of pork as you cut and keeping knife parallel to cutting board to maintain the same thickness until pork unrolls to form a rectangle.
Season pork generously with salt and pepper. Top all over with filling. Roll up pork loin and tightly secure with kitchen twine.
Rub with mustard.
Place in a roasting pan on a rack with fresh rosemary sprigs and bake until internal temperature registers 155º, about 1hour 25 minutes, basting with the pan juices.
Let roast rest 15 minutes before slicing.
Nutrition (per serving):