- 2 tbsp butter
- 2 tbsp olive oil
- 1/2 sweet onion (finely diced)
- 1 clove of garlic
- 1 Granny Smith Apple
- 1/2 cup golden raisins
- 2 tbsp sage (finely chopped)
- 2 tbsp fresh thyme leaves
- 1/2 cup dried bread crumbs
- 1 pork loin roast (about 3 lbs)
- 6 slices applewood smoked bacon
- 1 cup dry white wine
To make the stuffing, in a 10-inch (25-cm) frying pan over medium heat, melt the butter with the olive oil. Add the onion, garlic, apple, and golden raisins. Season lightly with salt and pepper and add the sage and thyme. Cook, stirring occasionally, until the apple is soft and the mixture is golden brown, about 5 minutes. Stir in the bread crumbs, remove from the heat, and let the stuffing cool slightly.
Lay the pork flat on a work surface and season on both sides with salt and pepper. Spread the stuffing over the pork. Roll up the pork to enclose the stuffing and tie it securely at 4 regular intervals with kitchen string.
Turn the meat seam-side down and wrap the bacon slices, slightly overlapping, along the length of the pork, tucking the ends under to secure. Place the pork in a 9-by-13-inch (23-by-33-cm) pan and pour the wine into the pan around the pork.
Roast for 15 minutes. Reduce the oven temperature to 350°F (180°C) and continue to roast until an instant-read thermometer inserted into the center of the roast reads 140°F (60°C), about 40 minutes. Remove from the oven, cover loosely with foil, and let rest for 15 minutes. Cut into slices and serve right away.