This pork loin roast is pounded thin, filled with apple, bacon, onion, and sage, and then rolled up into a beautiful pinwheel before cooking. The apple and sage are not just a great complement to the pork, but very traditional holiday flavors, making this a wonderful dish to serve come the end of the year.
1 (2-pound) pork loin roast
Salt and pepper to taste
1 apple, peeled and finely diced
1/3 cup finely diced yellow onion
1/2 cup cooked bacon pieces
4 leaves sage, chopped
1 teaspoon minced garlic
1 cup apple juice
3 tablespoons butter or margarine
1/2 teaspoon dried thyme
Butterfly pork loin by slicing down its entire length about 3/4 of the way through. Lay the butterflied pork loin between 2 sheets of plastic wrap and pound with a meat mallet until flattened to about 1/3 inch thick.
Generously season both sides of the pounded pork with salt and pepper.
Combine apple, onion, bacon, sage, and garlic to create a filling.
Spoon the filling over the entire surface of the pork loin, and then roll up into a pinwheel.
Place stuffed pork into a slow cooker, seam side down.
Add apple juice, butter, and thyme to the cooker.
Set the cooker to LOW, cover, and let cook 8 hours.
Remove from slow cooker and let rest 10 minutes before slicing. Season the cooking liquid with salt and pepper, and serve drizzled over the sliced pork.
Make It Easier
Tie the rolled pork in 3 places with baking twine to make transferring into the cooker easier, and ensure the pork will hold its shape as it cooks.
This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes: