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Berkshire Pork Loin Stuffed with Apples, Cranberry, and Bacon

D'Artagnan | Yield: 12-15
In this easy holiday recipe, succulent Berkshire pork loin is filled with a jeweled stuffing of apple, cranberry, and smoky bacon, then served with a sweet-tart cider sauce.
Berkshire Pork Loin Stuffed with Apples, Cranberry & Bacon Recipe | D'Artagnan

Ingredients

  • 6 slices Applewood Smoked Bacon
  • 3 cups chopped firm apples, such as Granny Smith or Fuji
  • 2 cups chopped shallot
  • 2 garlic clove, finely chopped
  • 3/4 cup finely chopped dried apples 
  • 1/2 cup dried cranberries
  • 1/2 teaspoon dried thyme
  • 1 Berkshire Pork Boneless Loin, about 6lbs
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons duck fat, softened
  • 3 cups fresh apple cider, plus more if needed
  • 3 teaspoons cornstarch

Preparation

  1. For the stuffing: In a large skillet over medium heat, cook the bacon. Remove bacon from the pan and chop, set aside. To the rendered bacon fat, add apples and shallot. Sauté until golden, about 7 minutes. Stir in garlic, cook about 1 minute more. Add dried apple, cranberries, and thyme. Season with salt and pepper. Add 1 cup of apple cider and bring to a boil. Stir occasionally until the cider is absorbed into the stuffing. Remove from heat and let cool.
  2. With the rack in the center position, preheat oven to 400 degrees F.
  3. Trim the thin tail end off of the loin and reserve for another use. Make a long incision down the length of the center of the loin. Butterfly by making a slit down its length, cutting just deep enough so the loin opens up to lie flat, being careful not to cut all the way through. Spoon the cooled stuffing evenly onto the meat and roll tightly. Tie with butcher’s twine in 2 inch intervals. Season the roast with salt and pepper. Rub all over with softened duck fat.
  4. Place the loin in a roasting pan and add 1 cup of the cider to the pan.
  5. Roast the loin for 30 minutes. Baste with pan juices and add the remaining cup cider to the pan. Continue to roast, basting often, until an instant-read thermometer inserted into the thickest part of the meat registers 145 degrees F, approximately 15 minutes per pound.
  6. Transfer the loin to a cutting board and tent loosely with foil to rest for at least 10 minutes. Using a wooden spoon, scrape the pan bottom to loosen browned bits, then pour the pan juices into a measuring cup. If needed, add additional cider to measure 3 cups liquid total. In a saucepan, stir together ¼ cup of the liquid with the cornstarch to make a slurry. Whisk in remaining liquid and cook over medium heat until sauce is thickened enough to coat the back of a spoon. Taste for seasoning and adjust if needed. Keep warm. Slice the loin and serve with the sauce.