Directions

1. 1

   Preheat your oven to 325°F. Heat a large skillet over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until the fat is rendered and the bacon is crispy, about 5 to 7 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving about 1/2 tablespoon of bacon fat in the skillet.

2. 2

   Add the chopped apples and shallot to the same skillet with the remaining bacon fat. Cook, stirring frequently, until the apples are tender and the shallot becomes translucent, about 4 to 5 minutes. Stir in the minced garlic and cook until fragrant, approximately 2 minutes. Add the chopped fresh rosemary and pecans to the mixture, stirring well to combine. Season generously with salt and pepper to taste. Remove from heat and let the filling cool for a few minutes. Stir in the cooked bacon pieces.

3. 3

   To butterfly the pork loin, place it on a cutting board with the fat side up and the short end facing you. Using a sharp knife, position the blade approximately 3/4 inch from the bottom of the roast. Make a horizontal cut, moving the knife toward the center of the meat while keeping it parallel to the cutting board. Carefully lift the top half of the pork and continue making shallow horizontal cuts, gradually unrolling the meat as you cut. Maintain an even thickness throughout to ensure uniform cooking.

4. 4

   Lay the butterflied pork loin flat on the cutting board. Season the interior surface generously with salt and pepper. Spread the apple-bacon-pecan filling evenly across the entire surface of the pork.

5. 5

   Starting from one long side, tightly roll up the pork loin to enclose the filling. Using kitchen twine, secure the rolled pork by tying it at 2-inch intervals along the length of the roast to ensure the filling stays intact during cooking.

6. 6

   Rub the exterior of the tied pork loin generously with the whole grain Dijon mustard, coating all sides evenly.

7. 7

   Place a roasting rack in a roasting pan and arrange fresh rosemary sprigs on the rack. Set the mustard-coated pork loin on top of the rosemary and rack. Roast in the preheated 325°F oven, basting with pan juices every 20 to 30 minutes, until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part of the meat (not the filling), approximately 1 hour 25 minutes to 1 hour 35 minutes.

8. 8

   Remove the pork from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for 15 minutes before removing the twine and slicing. This resting period allows the juices to redistribute, keeping the meat tender and moist. Serve warm.