Bacon & Apple Stuffed Pork Loin is the kind of recipe that feels both rustic and elegant, hearty yet refined. It’s the dish you serve when you want comfort food with a polished presentation—whether that’s a cozy fall dinner, a special Sunday meal, or a holiday table centerpiece. Juicy pork loin wrapped around a rich filling of smoky bacon, tender apples, herbs, and aromatics creates a flavor combination that never goes out of style.

What makes this recipe truly special is the contrast. Pork loin is naturally lean, mild, and tender when cooked properly. Bacon brings saltiness and fat, apples add gentle sweetness and moisture, and herbs tie everything together. Each slice reveals a beautiful spiral of filling, making it just as visually impressive as it is delicious.

This Bacon & Apple Stuffed Pork Loin recipe is designed to be approachable for home cooks while delivering restaurant-quality results. With simple ingredients and straightforward steps, you’ll be surprised at how achievable this show-stopping main dish really is.

Why Bacon and Apples Work So Well with Pork

Pork and apples have a long culinary history together, especially in European and American cuisine. The natural sweetness of apples balances pork’s savory profile, while bacon enhances the dish with smoky depth. When combined inside a stuffed pork loin, these flavors meld beautifully during roasting, creating a moist interior and a flavorful crust.

This pairing is especially popular in fall and winter cooking, when apples are at their peak and comforting meals take center stage. However, this dish is versatile enough to be enjoyed year-round with different apple varieties and herb combinations.

Ingredients

Pork loin (boneless, center-cut)
Bacon, chopped
Apples, peeled and diced
Yellow onion, finely chopped
Garlic cloves, minced
Olive oil
Fresh thyme or rosemary
Breadcrumbs or panko
Salt
Black pepper
Paprika
Dijon mustard (optional)
Chicken broth or apple cider
Kitchen twine (for tying)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a roasting pan or baking dish.
In a skillet over medium heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add chopped onion to the skillet and sauté until softened, about 3–4 minutes. Add garlic and cook for 30 seconds until fragrant.
Stir in diced apples and cook until slightly tender, about 3 minutes. Remove from heat.
In a bowl, combine the cooked bacon, apple mixture, breadcrumbs, fresh herbs, salt, pepper, and paprika. Mix well and set aside.
Place the pork loin on a cutting board and butterfly it lengthwise, opening it like a book. Cover with plastic wrap and gently pound to an even thickness.
Season the inside of the pork loin with salt and pepper. Spread Dijon mustard evenly over the surface if using.
Spoon the bacon and apple filling evenly across the pork, leaving a small border around the edges.
Roll the pork loin tightly and secure with kitchen twine at 1½-inch intervals.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until golden brown.
Pour chicken broth or apple cider into the pan, then transfer the skillet to the oven.
Roast for 40–45 minutes, or until the internal temperature reaches 145°F (63°C).
Remove from the oven, tent loosely with foil, and let rest for 10 minutes before slicing.
Remove twine, slice, and serve with pan juices drizzled over the top.

Tips for the Juiciest Stuffed Pork Loin

Always rest the pork before slicing to retain moisture.
Use a meat thermometer to avoid overcooking.
Choose firm apples like Honeycrisp or Granny Smith for best texture.
Don’t overstuff—too much filling can make rolling difficult.

Variations and Flavor Twists

Add chopped walnuts or pecans for crunch.
Swap breadcrumbs for cooked wild rice.
Use sage instead of thyme for a more traditional fall flavor.
Wrap the stuffed pork loin in bacon strips for extra richness.

Serving Suggestions

Serve Bacon & Apple Stuffed Pork Loin with:

Garlic mashed potatoes
Roasted Brussels sprouts
Creamy polenta
A simple green salad with vinaigrette

This dish pairs beautifully with crisp white wine or light red wine.

Make-Ahead and Storage

You can assemble the pork loin up to 24 hours in advance and refrigerate until ready to cook. Leftovers keep well for up to 3 days and make excellent sandwiches.

Why This Recipe Works for Special Occasions

This stuffed pork loin looks impressive but doesn’t require complicated techniques. It’s a perfect balance of comfort and elegance, making it ideal for holidays, family gatherings, or dinner parties.