Apple & Bacon Stuffed Pork Loin Roll

2 kg centre cut pork loin
Filling:--
5 slices smoked bacon, diced
1 large shallot, diced
4 cups fresh baby spinach
6 garlic cloves, minced
2 tbsp brandy or cognac
1 small apple, peeled and finely diced
½ cup dried cranberries, chopped
2 tbsp maple or Golden syrup
1½ tbsp dijon mustard
1 tbsp sea salt
1 tsp New York Cut pepper
1 tsp smoked paprika
1 tbsp fresh thyme
1 tbsp fresh rosemary, chopped
Roasting Pan:--
3 tbsp butter
2 sprigs fresh rosemary
2 sprigs fresh thyme
10 whole garlic cloves
1 cup chicken stock
Gravy:--
1½ tbsp butter
1½ tbsp all-purpose flour
1 cup chicken stock
1 cup pan drippings broth, strained
Roasted Sweet Potatoes:--
4 medium kumeras
2 tbsp avocado oil
2 tbsp maple syrup
1 to 1½ tsp salt
1 tsp garlic powder
1 tsp smoked paprika
2 tsp herbs de provence
SIDS SALT & PEPPER

Preparing the Filling:
Preheat a large pan over medium heat. I like to use one pan for making the filling, browning and roasting. (less dishes) Use an oval shaped pan so that the loin can fit comfortably. Into the preheated pan, add the diced bacon and render it for a few minutes. Add the shallots and cook until the bacon is crispy.
Add the fresh spinach and toss it with the bacon bits. After the spinach has wilted, add in the garlic and brandy, toss everything together, and cook for about 2 minutes, until most of the liquids are reduced. Transfer this mixture into a large mixing bowl.
Add the remaining filling ingredients: apples, dried cranberries, salt, pepper, paprika, mustard, maple syrup, thyme and rosemary. Use a spoon to mix everything together thoroughly. Filling is all done!
Preparing the Pork Loin:
To prepare the pork loin, place it fat side down onto a cutting board. Using a sharp carving knife or chef’s knife, begin slicing through the pork lengthwise near the bottom, cutting it to about 6 to 8mm thickness.
As you near the other side of the pork loin, turn the loin sideways and turn your knife sideways, and begin cutting in the opposite direction. Do this until the loin is flattened. Do your best not to cut through the pork loin!
Once you have a flat sheet of pork, use a meat mallet to tenderize and flatten the pork further.
First, turn the flatten pork loin over so that the fat side (the outside) is facing upwards. Season this side with a little bit of salt, rubbing it into the meat. Turn it back over afterwards.
Stuffing, Rolling & Tying:
Spread the prepared filling onto the entire surface of the pork loin, leaving a 2.5 to 5 mm seam on just one edge, closest to the top. Pat the filling gently into place.
Begin rolling the pork loin, starting at short end and ending with the fat side facing upwards.
The pork loin needs to be tied to keep the filling inside. Extend a large piece of kitchen twine off the spool without cutting it. Begin at one end and tie a loop around the end; it should tied firmly but not too tightly! Loop the kitchen twine around your hand, then slip it around the pork loin and tighten the loop.
Repeat these loops of twine until the end of the pork loin, bring the twine around the end. Next, pull the twine through each loop on the back side, pulling it through twice to make a knot to tighten the twine. Once you reach the end, bring the twine around the end of the loin, bringing it back to the starting point, and tie a knot. Trim off the excess twine.
Roasting the Pork:
Preheat a large pan over medium-high heat and add a drizzle of avocado oil. Add the bacon stuffed pork loin, fat side down first. Fry the loin until it’s golden brown, then turn it. Turn it every few minutes, until it’s well browned all over.
Add in the whole garlic cloves, fresh herbs and pour in 1 cup of chicken stock into the pan. Bring the broth to a simmer, then close the pan with a lid or foil.
Roast the pork loin at 220°C for approximately 1¼ hours, until the internal temperature reaches 70°C in the centre. Start checking for doneness after 55 minutes. Remove the lid half way through to allow the loin to get more colour.
Remove the cooked loin from the oven and use a large spoon to baste it with the stock from the pan. Baste it for a few minutes, then remove the stuffed pork loin onto a carving board. Let the loin rest for at least 15-30 minutes.
Making the Gravy:
For the gravy, strain the remaining stock from the pan through a fine mesh strainer and into a large measuring cup. Place the whole garlic into a separate bowl. Stand the broth for about 10 minutes, until the fat has separated at the top.
Using a baster, suck up the stock from the bottom of the measuring up into a second cup. You’ll need just 1 cup of the pan drippings/stock.
Preheat a medium-sized sauce pan over medium heat and add the butter and flour to create a roux. Cook the roux for 3 to 4 minutes, then slowly begin adding the pan stock, whisking after each addition. Next, add in the chicken stock. This will help balance the gravy so it’s not too salty!
Finally, use a spatula to mash the roasted garlic and whisk it into the gravy.
Serving:
Once the pork is rested, cut away the twine, then use a sharp knife to slice the loin into 12 mm thick slices. Serve it with a generous amount of the gravy and some type of side dish. I love it with Oven-Roasted Sweet Potatoes.
Peel and cube the sweet potatoes into 25 mm cubes and place them onto a baking tray lined with baking paper. Season them directly on a baking sheet with SIDS SALT & PEPPER, smoked paprika, garlic powder, herb de provence, avocado oil and maple syrup. Toss everything together, cover with foil, and roast at 220°C for 25 minutes. Remove the foil and roast for another 15-20 minutes, until golden.