10 slices bacon

3 C. large seasoned croutons

2 ½ C. diced apple

1 C. reduced sodium chicken stock

1/3 C. chopped parsley

¾ C. chopped roasted chestnuts

6 slices bacon chopped

2 onions diced

1 tsp. minced garlic

1 tsp. dried thyme

¼ tsp. kosher salt

¼ tsp. black pepper

 

In a medium sized pan on medium level heat, fry 6 slices chopped bacon until crisp. Using a slotted spoon or bamboo strainer remove the bacon and set aside. Add chopped onion, thyme, salt, pepper and garlic to the residual bacon fat. Stir often scraping any bacon residue from the bottom of the pan. Sauté until the onion has softened. Add the diced apples, chestnuts and reduced sodium chicken stock. Bring to a simmer and add the croutons and cooked bacon. Mix thoroughly cover and remove from heat. Butterfly the pork loin using 3 cuts to open like a book. Cover the pork loin with plastic wrap. Lb. the pork with a mallet to make it a uniform thickness. Remove cover from the stuffing and fluff with fork. Add parsley to the stuffing mixture. Spoon the stuffing mixture onto the pork loin leaving a 1 inch frame around all of the edges. Starting at one end – roll the pork and stuffing together to make a tight roll. Wrap pork with the remaining 10 slices of bacon lightly overlapping each layer. Secure with butchers twine. Grill indirect until a digital thermometer reads 155F. Rest for 10 minutes then slice.

 

Yield:

Calories:

Fat:

Fiber: