4 lb. Pork Loin
4 oz. Cream Cheese, softened
2T Spicy Mustard
2 T Dijon Mustard
1/4 tsp. Ground Sage
6 Slices Bacon, cooked crisp, crumbled
1 medium Apple, Peeled and Diced Small
1/3 C Grated Cheddar Cheese
1/4 C Olive Oil
1 T Herbs De Provence
1 tsp. Ground Sage
1/4 tsp. Fresh Cracked Black Pepper
-Slice pork loin through top center 1 inch from cutting board, cut loin around, pulling meat as you cut. Can cut in half (to about 1 inch from cutting board) for easy method.
-In bowl with hand mixer, combine cream cheese, mustard, sage. Set aside.
-Combine all rub ingredients, set aside.
-Place filling on inside of pork loin, spread evenly until you reach about 1/2 inch from edge. Top with apples, bacon then cheese.
-Roll tight, but not tight enough to squeeze out filling. Using baking twine, tie roast. Place in greased 13X9 in baking pan. Rub outside of loin on all sides with rub.
-Bake 450 degrees for 10 minutes, reduce temperature to 350 and cook an additional hour or until internal temperature reaches 155 degrees for medium rare. Remove form oven, cover in foil 15 minutes prior to cutting.