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1
Brown the bacon in a heavy bottom sauce pot till crispy and uniformly colored, remove the bacon leaving the bacon fat in the pot.
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2
Add in the onions and saute/fry, stirring frequently till they are a deep golden.
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3
Add in the garlic and stir a few moments more till it is fully aromatized.
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4
Add in the applesauce and bring to a simmer.
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5
Continue simmering till the sauce reduces by half or possibly more to create a thick paste.
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6
Stir frequently.
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7
Place the thickened apple bacon mix in a bowl and stir in the sage and nutmeg.
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8
Season with salt and pepper then add in sufficient breadcrumbs to bind it into a stiff stuffing.
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9
It should retain its shape when squeezed into a ball.
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10
There are two ways to prepare the pork loin for stuffing.
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11
The first and easiest is to simply cut a long slit along one side into the center of the loin and open it up as you would a book.
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12
The second is a little tougher but ultimately makes a nicer presentation.
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13
Push a long sharp knife into either end of the loin and carefully work it back and forth gradually widening the hole till you've cut a pocket through the center from one end to the other without breaking through the sides.
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14
Its tricky but it can be done!
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15
For the first version place the stuffing on the meat and fold it back up.
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16
Its best to tie the meat with butchers string in a few places to keep it tight while it cooks.
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17
For the second version place the stuffing in a piping bag with a large straight tip and 'pipe' it into the cavity.
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18
It's not necessary to tie the second version and if any stuffing is left over it can be baked in a small casserole dish with the pork loin...
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19
Roll the stuffed pork loin in the flour, pat off any excess then coat in the egg mix, let drain then roll it in a combination of the remaining bread crumbs and the parmesan cheese.
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20
Bake the pork loin in a preheated 350 degree oven for one hour or possibly till a meat thermometer inserted in its thickest part registers 155 degrees.
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21
Remove it to a cutting board and let rest covered with tin foil for fifteen min before slicing.
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22
Enjoy!
