Bacon Wrapped Apple-Stuffed Pork

• 1 whole Large Apple (I Used Granny Smith)
• 2 pounds Pork Roast
• 2 teaspoons Salt
• 2 teaspoons Black Pepper
• 1 teaspoon Ground Sage
• 2 Tablespoons Extra Virgin Olive Oil
• 8 ounces, weight Bacon (thick Cut Or Center Cut Works Best)

1. Slice the apple into 8-10 wedges, leaving the skin on.
2. I like to use this method: Cut each apple in half, then cut into quarters.
3. Keeping the quartered piece on its side, cut away the core at a diagonal and slice into two smaller wedges.
4. Discard core.
5. Set apples aside.
6. Preheat oven to 400 F.
7. Cut 8-10 slits into the pork roast, going about 3/4 of the way through the meat.
8. Insert the apple wedges into the pork roast, skin side up.
9. Sprinkle the roast with salt, pepper and sage.
10. Rub the olive oil all over the roast.
11. Lay out the bacon slices on a cutting board, slightly overlapping each piece.
12. Lay the roast on top of the bacon and wrap the bacon around the top of the meat until it is completely covered.
13. Set the roast into a broiler-safe baking pan or dish.
14. Roast the pork in the 400 F oven for 30-40 minutes then turn on the broiler and broil the pork for 5 minutes to crisp up the bacon.
15. If you are using a meat thermometer to check done-ness, it should read 145 F (the standard used to be 160 F but the USDA recently lowered the recommended temperature).
16. Remove dish from the oven.
17. Let the meat rest on a cutting board for at least 10 minutes after taking it out of the oven.
18. This is a very important step as it will allow the juices to redistribute and the roast will stay moist and tender.
19. Slice the roast on a diagonal and serve on a platter.
20. Enjoy!

apple, pork roast, salt, black pepper, ground sage, olive oil, weight bacon

Taken from tastykitchen.com/recipes/main-courses/bacon-wrapped-apple-stuffed-pork/ (may not work)