Maple Pork Roast Stuffed with Apple and Cheddar

Instructions

1. With the rack in the middle position, preheat the oven to 375°F (190°C).
2. In a food processor, blend the bread until the texture of coarse breadcrumbs.
3. In a skillet over medium-high heat, brown the apple and shallot in the butter for 3 minutes. Add 1 tbsp (15 ml) of the maple syrup and let reduce until almost dry or until the apples are caramelized.
4. Add the breadcrumbs to the skillet and continue to cook for 1 minute while stirring. Transfer to a bowl and let cool for 10 minutes.
5. Add the cheese, egg yolk and thyme to the bowl. Season with salt and pepper. Mix well. Set aside.
6. On a work surface, butterfly the pork loin by slicing the meat lengthwise, without going all the way through, and opening it like a book (see note). Season with salt and pepper.
7. Spread the filling over the surface of the pork, leaving a 1-inch (2.5 cm) boarder all the way around. Starting at one of the long ends, roll the pork up to seal in the filling. Seal each end with 2 slices of the bacon.
8. On the work surface, lay the remaining bacon slices out vertically, letting them overlap slightly. Roll the roast up in the bacon.
9. Slide several pieces of butcher’s twine under the meat, letting them extend on either side. Place another piece of twine horizontally around the roast to hold the bacon in place. Tie the roast and cut off the excess twine.
10. In a large non-stick skillet over medium-high heat, brown the roast on all sides in the oil until the bacon is golden. Set aside in a large baking dish.
11. In the same skillet, soften the onions in the bacon cooking fat until golden, about 10 minutes. Deglaze with the vinegar. Add the remaining maple syrup. Season with salt and pepper. Arrange the onions around the roast in the baking dish.
12. Bake for 45 minutes or until a thermometer inserted in the centre of the meat reads 140°F (60°C), basting the roast with the cooking juices halfway through. Finish cooking under the broiler to brown the bacon as needed. Place the roast on a plate and tent with foil. Let rest for 15 minutes.