Preheat oven to 400°. Butterfly the loin by running a knife down the middle of the long side of the loin almost to the back edge. Open up the loin and cover with a piece of plastic wrap. Using the blunt edge of a meat tenderizing tool, gently flatten the piece of meat until you have a nice rectangle. (Alternatively, ask your butcher to butterfly the loin for you.)
Sprinkle the loin with salt. Mix the apple, walnuts, shallot, rosemary, black pepper and apricots in a small bowl. Evenly distribute the mix over the pork loin. Roll up the loin, then carefully take a slice of bacon and wrap it the short way around the loin. Repeat this process with the 3 remaining pieces of bacon. Lay the loin seam-side down on the pan. Wrap with baking twine to secure. Bake for 25–35 minutes, until the internal temperature is 160°. Baste several times during the roasting period. Remove from the oven and allow to rest for 5–10 minutes. Slice and serve.
For the perfect accompaniment to this roasted pork, check out our web-exclusive recipe for Heirloom Apple and Cabbage Sauté!
1 pound boneless pork loin
½ teaspoon salt
1 heirloom apple suitable for
cooking, grated (about 1 cup)
⅛ cup walnuts, chopped and toasted
1 tablespoon diced shallot
½ teaspoon fresh rosemary, diced
½ teaspoon black pepper
¼ cup dried apricots, diced
4 pieces bacon