Apple Pecan Stuffed Pork Loin With Bourbon Maple Glaze

  • 1 2lb boneless pork loin
  • 2 granny smith apples
  • 1/2 cup chopped pecans
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 2 cloves garlic
  • 1/4 cup sugar chalet bourbon barrel aged maple syrup
  • 1 tablespoon apple cider vinegar
  • salt and pepper to taste
  • Cut a 1 inch slit through the center of the pork loin stopping about half an inch away from the end of the pork loin.
  • Peel and chop apples into little cubes. Mix apples, pecans, thyme, chopped garlic cloves and salt and pepper in a medium bowl.
  • Stuff pork loin with apple mixture.
  • Season pork loin with salt and pepper and place in baking dish.
  • Place dish into oven, cook for 30 to 35 min or until internal temp of pork loin reaches 150°F.
  • Transfer cooked pork loin onto cutting board and let rest for 5 minutes.
  • While resting, mix Bourbon Barrel Aged Maple Syrup and apple cider vinegar.
  • Glaze over sliced pork loin before serving.