Caramel Apple-Stuffed Pork Roast

Sink your teeth into this combination of dinner and dessert! Stuffed with a delectable medley of caramelized apples, crispy bacon and savory onions and roasted to perfection.

Caramel Apple-Stuffed Pork Roast

Ingredients

2 tablespoons Wellsley Farms® Unsalted Butter
4 slices Wellsley Farms® Thick-Sliced Bacon, finely chopped
1 large Wellsley Farms® Honeycrisp Apple, halved, cored and finely chopped
½ large Wellsley Farms® Yellow Onion, finely chopped
¼ cup packed light brown sugar
1 ½ teaspoons Wellsley Farms® Fine Sea Salt
1 Wellsley Farms® Fresh Center Cut Boneless Pork Loin Roast (about 3 3/4 pounds)
1 teaspoon ground Wellsley Farms® Whole Black Pepper Grinder
¼ cup Wellsley Farms® Organic Grade A Dark Maple Syrup
¼ cup chopped hazelnuts
 

Directions

  1. Preheat oven to 375°; place roasting rack in large roasting pan lined with aluminum foil. In large skillet, heat 1 tablespoon butter over medium heat. Add bacon, apple and onion; cook 8 minutes or until apple and onion are tender and bacon is starting to brown, stirring occasionally. Add brown sugar and 1/2 teaspoon salt; cook 2 minutes or until slightly thickened and golden brown, stirring frequently. Makes about 2 cups.
     
  2. To butterfly pork roast, cut pork horizontally down center, but do not cut all the way through, leaving 1 inch uncut. Open pork and lay flat between plastic wrap on cutting board; with flat end of meat mallet, pound pork to 1/2-inch thick. Remove plastic wrap; place bacon mixture lengthwise along 1 long side of pork, starting about 1 1/2 inches from edge. Starting from same long side, tightly roll pork around filling; secure with kitchen string.
     
  3. Sprinkle pork with remaining 1 teaspoon salt and pepper. In large skillet, heat remaining 1 tablespoon butter over medium-high heat. Add pork; cook 6 minutes or until browned, turning 1/4 turn every 1 1/2 minutes. Transfer pork to prepared pan; roast 1 hour or until internal temperature of pork and stuffing reaches 145°, brushing with syrup every 15 minutes. Transfer pork to cutting board, tent with aluminum foil and let stand 10 minutes.
     
  4. Cut pork roast crosswise into 10 (1-inch-thick) slices; serve sprinkled with hazelnuts.