Stuffed With Bacon & Apple
by Andrea Alden
Brush with mustard
- 4 lbs. pork loin roast
- 3 honey crisp apples, peeled and sliced thin
- ¼ cup of dried cranberries
- ¼ cup of maple syrup or honey
- 1 tsp. dried thyme
- 1 lb. of bacon, the thin, cheap stuff is good for this
- ¼ cup of Dijon mustard
- salt and pepper to taste
- ¼ cup maple syrup or honey
- ¼ cup of Dijon mustard
- 1 clove of garlic, grated
Prepare your charcoal grill, smoker, or gas grill for indirect grilling. For charcoal grills and smokers, light the charcoal using a Chimney Starter
and place the coals on one side of the unit. Add a chunk of wood, wood chips, or pellets for smoking when you’re ready. For a gas grill, remove the cooking grids and sear plates and replace that with the Cast Iron Charcoal Tray
. Add the charcoal and replace the cooking grids. Light the burners until the charcoal is lit. Allow the charcoal to get hot, then add wood chips, or chunks when you’re ready to smoke.
While the grill is preheating to 325°F to 375°F, create a bacon weave that is big enough to completely cover the roast.
Brush all sides of the pork roast with the Dijon mustard, then salt and pepper to taste. Place the meat so that the butterflied portion is facing up.
Combine the apple slices, maple or honey, thyme, and cranberries. Layer the apple slices inside the open face of the pork, sprinkle the cranberries and leftover maple or honey over top. If you have leftover bacon, that is a good place to put it as well.
Fold or roll the pork closed then wrap it tightly with the bacon weave. You may need to use some butcher’s twine to hold it all securely.
Insert a digital meat thermometer like the Napoleon Wireless Digital Thermometer
, and set it for a temperature of 160°F. Place the pork fatty over indirect heat and smoke/roast for at least 1½ hours, or until an internal temperature of 160°F.
In a bowl, combine the maple syrup or honey, mustard, and garlic for the baste. At the 45-minute mark, and every 20 minutes after that, until the pork fatty is done, baste the outside. This will form a sweet and shiny crust that is delicious.
Once the pork is up to temperature, remove it from the grill and let it rest for at least 10 minutes before slicing and serving. We recommend sweet potatoes, and seasonal veggies to go with this meal, or at least having enough potatoes on hand for everyone.
Smoke over indirect heat
Baste every 20 minutes
This Pork Fatty Stuffed With Bacon & Apple, was delicious. A perfect, family roast dinner that was both beautiful, and satisfying. Extra smokiness from using the Apollo Smoker to smoke and roast this meal created a wow factor that people won’t soon forget. What is your favorite big family dinner? Happy Grilling!