• Slice pork loin in half lengthwise but not entirely through. Pound with meat pounder to make tender and flat (for rolling).
• Season the pork loin with salt and pepper and put aside for time being.

Prepare the Stuffing

• Saute onions with garlic in a pan with heated oil.
• In a medium sized bowl, pour milk over top of the bread. With your hands, squueze out the excess milk and break the bread into small pieces.
• Add apples, mushroom and pieces of bread to the pan.
• Add salt and pepper and other spices (such as Italian seasoning or Vegeta if desired).
• Continue sauteing for 7-10 minutes.
• Spread the stuffing down the center of the prepared pork loin.
• Fold over one long side over to the other side encasing the stuffing inside. Wrap a piece of baker’s twine to hold it closed or alternatively, use toothpicks to hold the sides together.
• Wrap bacon around the rolled pork loin.
• Move to a roasting pan with 1 cup of water and cover with a lid.
• Bake 380F for one hour then uncover and continue baking for 20 minutes.
• Broil for the last 5 minutes to give bacon color and make crispy, turn the pork loin as needed (approx. 3 times) until bacon is cooked.
• Remove from the oven and move to the cutting board.
• Cut into 1” wide slices and serve.