Stuffed Pork Loin

1 . Stage

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.

2 . Stage

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.

3 . Stage

Season pork generously with salt and pepper. Top all over with filling. Roll up pork loin and tightly secure with kitchen twine.

4 . Stage

Rub with mustard.

5 . Stage

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.

6 . Stage

Let roast rest 15 minutes before slicing.