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Bacon Apple and Sage Stuffed Pork Roast

Bacon Apple and Sage Stuffed Pork Roast

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Servings: 4
Recipe by: Rae


For the stuffing:
2 strips bacon, diced
1 medium onion, diced
1 large apple, peeled and diced
1 TBSP dry sage
1 tsp sugar
16 oz whole wheat bread, cubed
1 TBSP butter
2 cups chicken stock
dash thyme
dash black pepper
1 tsp kosher salt
For the pork:
3 lb pork roast
2 TBSP unsalted butter
2 TBSP kosher salt
1 tsp black pepper


For the stuffing:

1. Dry the bread cubes in a 200° F oven for about an hour.

2. In a dutch oven over medium heat brown the bacon.

3. Add the onions, butter and sugar and cook for 3 to 5 minutes until well browned.

4. Add the chicken stock, thyme, salt and pepper and bring to a boil.

5. Add the apples and bread cubes and toss to coat. Remove dutch oven from the heat and cover for about 5 minutes.

For the pork:

1. Preheat oven to 350° F.

2. Cut the pork roast lengthwise and flatten (if the roast came covered in netting save it). Sprinkle both sides with the salt and pepper.

3. Spread about half the stuffing over one side on the flattened pork about a 1/2 inch from the edges.

4. From the short side of the roast roll tightly to form a 'jelly roll' type look. Tie pork with twine or cover with netting.

5. Place remaining stuffing in a large baking dish, place a wire rack over the baking dish and place the pork on top.

6. Bake for about 90 minutes or until the internal temperature of the pork is 155° F.

7. Remove pork and stuffing from the oven and allow to rest for 20 minutes. Slice and serve.

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