Apple and Prune Stuffed Pork Loin
Ingredients
- Extra-virgin olive oil
- 4 slices bacon, cut crosswise into lardons
- 1 small red onion, cut into 1/4-inch dice
- Kosher salt
- 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
- 1/2 cup prunes, quartered
- 2 sprigs fresh rosemary, leaves picked and finely chopped, divided
- 1/2 cup brandy or Calvados
- 1 (3 to 4-pound) boneless pork loin
- 1 cup chicken stock
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