Bacon-Stuffed Pork Loin in an Apple-Port Reduction

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The loin as it comes out of the oven
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Submitted by GodsMullet
Uploaded by Agentseven

This recipe was the winner of ICSA VII: Bacon.

Ed. Note: I remembered this recipe today and it was so delicious I went looking for it here. Upon not finding it, I decided that this crime must not be allowed to continue. I found it in the archives, but alas, the prep pictures were gone. My pictures of the completed dish, however, were not - so that's all I got. Thanks for this recipe, GM!

Bacon-Stuffed Pork Loin in an Apple-Port Reduction[edit]

Making the Stuffing[edit]


  • 9 slices Bread
  • 1 stalk Celery
  • 2 cloves Garlic
  • 1 small Shallot
  • 1/2 Granny-Smith Apple (cored, save the core and other ½ for sauce)
  • 5 strips Apple-wood Smoked Bacon (cut into 1/2 inch pieces)
  • 1 Tbsp Thyme
  • 3 Tbsp Fresh Chives (chopped)
  • 2 Tbsp Sage (chopped)
  • 2 Tbsp Fresh Rosemary (chopped)
  • 1/4 cup Fresh Parsley (chopped)
  • 2 Eggs
  • Seasoning Salt
  • freshly cracked Pepper
  • Juice from 1/2 Lemon

Lay the bread on a baking sheet and toast in the oven at 350F, about 6 minutes each side.

(I know I have 12 slices, however after I took the pic, I decided it would be too much)

Let cool, then tear apart into small pieces.

Dice the Celery, Onion, Garlic, Shallot, and Apple.

Fry off the bacon and set it aside.

Saute the vegetables in the bacon grease until tender. Add the herbs and seasonings. If it’s a bit dry add a Tbsp of butter.

Let cool, and mix into the bread crumbs. Add the bacon and fold in two eggs.

Preparing the Pork Loin[edit]


  • 2 lb Pork Loin
  • Salt
  • Pepper
  • 8-10 Slices Apple-Wood Smoked Bacon

Slice the loin in half lengthwise. Pound the two halves until they are about 1/2 inch thick.

Season the loins with salt and pepper and spoon the stuffing in the center of one half.

Place the other half over the top and wrap the bacon strips around the loin. Tie the bundle together with kitchen twine. Finally crack some fresh pepper over the top.

Bake at 350 for an hour or so.

Making the Apple-Port Reduction[edit]


  • 2 cups Ruby Port
  • 10 or so Peppercorns
  • 4 Mint Leaves (ripped apart)
  • 1/2 Granny Smith Apple (including core)
  • 1/3 cup Sugar

Combine all the ingredients and bring to a simmer.

Ignite the port and let it burn until the flames go out.

Let reduce by half. Strain through cheesecloth and bring back to a simmer. Add a cornstarch slurry until slightly thick.

Finally, combine everything together on a plate.