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1
Coat a large saute pan lightly with olive oil.
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2
Add the bacon and bring the pan to a medium heat.
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3
When the bacon is crispy and has released a lot of fat, add the onions and season with salt.
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4
Cook the onions until they are soft and aromatic, 5 to 6 minutes.
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5
Add the apples, prunes, and half the chopped rosemary.
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6
Cook the apples, stirring occasionally, until they start to soften, about 5 minutes.
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7
Pull the pan off the heat and add the brandy.
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8
Return to the fire and flambe, or let the alcohol just burn off.
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9
Remove from the heat and let cool.
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10
Lay out a length of plastic wrap about 2-feet in length.
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11
Spoon the apple mixture onto the plastic and make a log down the center that is about the same length as the pork loin.
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12
Roll the plastic tightly around the apple mixture and twist at the ends to secure.
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13
The log should be about 1- inch in diameter.
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14
Place the log in the freezer and let it freeze solid.
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15
This can and should be done ahead of time.
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16
To stuff the pork: Insert a long, thin knife into the center of one end of the pork loin; repeat this process at the other end.
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17
Wiggle the knife back and forth to create a place big enough to accommodate your frozen stuffing log.
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18
After cutting with the knife, you can use the handle of a long wooden spoon to make sure the incision goes all the way through the pork loin.
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19
Preheat the oven to 375 degrees F.
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20
Get the stuffing log from the freezer and remove the plastic wrap.
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21
Slide the stuffing log through the pork loin - it might need a little encouragement but it should go the length of the loin.
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22
Season the outside of the pork generously with salt and sprinkle it with the remaining chopped rosemary.
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23
Coat a roasting pan with olive oil and bring the pan to a high heat.
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24
Add the pork to the pan and sear it on all sides until it is brown.
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25
Remove the pork to a plate and ditch the fat in the roasting pan.
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26
Add the pork back to the pan pour in the chicken stock.
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27
Place it in the oven for 25 to 35 minutes, depending on how you like your pork.
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28
I personally like it pinker and would remove it from the oven when a meat thermometer reaches 130 degrees F. Turn it over halfway through the cooking time.
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29
Remove it from the oven, cover it with foil, and let it rest for 15 minutes before carving.
