Pork Loin Stuffed with Rabbit Sausage and Apricot-Cranberry Filling Wrapped in Bacon

This delightful dish features a succulent pork loin, expertly stuffed with a savory rabbit sausage mixture enhanced by sweet dried apricots and tart cranberries. Wrapped in crispy bacon, this recipe balances traditional flavors with a creative twist, making it perfect for a special occasion or a family dinner.

Ingredients:

• 2 pounds pork loin
• 8 ounces rabbit sausage
• 1/2 cup dried apricots, chopped
• 1/2 cup dried cranberries, chopped
• 1/2 cup breadcrumbs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8-10 slices of bacon
• 1 tablespoon olive oil
• 1/4 cup chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent.
3. In a large bowl, combine the cooked onion and garlic with rabbit sausage, breadcrumbs, dried apricots, dried cranberries, thyme, rosemary, salt, and pepper. Mix until well combined.
4. Using a sharp knife, make a lengthwise cut down the center of the pork loin, creating a pocket for the stuffing. Be careful not to cut all the way through.
5. Stuff the pork loin with the rabbit sausage mixture, pressing it in evenly.
6. Wrap the stuffed pork loin with bacon slices, securing them with toothpicks if necessary.
7. Place the wrapped pork loin in a roasting pan and pour chicken broth around it.
8. Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 145°F (63°C).
9. Let the pork loin rest for 10 minutes before slicing. Serve warm, drizzled with the pan juices.