Bacon Apple Stuffed Pork Loin
Servings:	6
Ingredients	Preparation
8 slices bacon, chopped 2 cups [500 mL] chopped onions 4 cloves garlic, minced 2 cups [500 mL] applesauce 1 tablespoon [15 mL] finely sliced sage leaves 1/4 teaspoon [1 mL] ground nutmeg 1 1/2 cups [375 mL] dried breadcrumbs 1 [approximately 1.4-kg / 3-pound] centre cut boneless pork loin roast Flour, to coat 2 eggs, beaten with 1 tablespoon [15 mL] water 1/4 cup [60 g] freshly grated Parmesan cheese Salt and pepper, to taste	Preheat oven to 350°F [180°C]. Brown chopped bacon into a heavy bottom saucepan until crispy and evenly colored; remove bacon leaving melted bacon fat in the saucepan. Add and brown chopped onions, stirring frequently until deep golden brown. Add minced garlic and stir a few moments more, until fully aromatized. Stir in applesauce and bring to a simmer. Leave to simmer stirring often until sauce is reduced by at least half, into a thick paste Transfer thickened apple bacon mixture into a bowl; stir in sliced sage leaves and ground nutmeg. Salt and pepper to taste before stirring in enough breadcrumbs to bind into a stiff stuffing [it should retain its shape when squeezed into a ball]. There are two ways to prepare the pork loin for stuffing. The first and easiest is to simply cut a long slit along one side into the center of the loin and open it up as you would a book. The second is a little tougher but ultimately makes a nicer presentation, is to push a long sharp knife into either end of the loin and carefully work it back and forth gradually widening the hole until you have cut a pocket through the center from one end to the other without breaking through the sides. It is tricky, but it can be done! For the first version transfer the stuffing on the meat and fold it back up. It is best to tie the meat with butcher's string in a few places to keep it tight while it cooks. For the second version transfer the stuffing into a piping bag with a large straight tip and 'pipe' it into the cavity. It is not necessary to tie the second version and if any stuffing is left over it can be baked into a small casserole dish alongside with the pork loin. Roll stuffed pork loin into flour until coated; pat off any excess then roll pork in the egg mixture until coated. Leave to drain then roll pork into a mixture made of the remaining breadcrumbs and the grated Parmesan cheese. Roast stuffed pork loin into preheated oven for approximately 1 hour, until a meat thermometer inserted in its thickest part registers 155°F [68°C]. Tansfer roast to a cutting board. Cover with al foil and leave roast to rest for 15 minutes, bafore slicing and serving.