Did I get you with “apple and bacon?” Oh yeah. This was really yummy and it smelled so great while it was cooking!

Apple and Bacon Stuffed Pork Roast

4 slices bacon, diced

1 small onion, diced

1 stalk celery, diced

1 garlic clove, chopped

1 apple, peeled, cored and diced

salt and pepper

4 slices sandwich bread, in small pieces (I used gluten-free)

1/2 cup (or more) chicken broth

2 sweet potatoes, cut into quarters

2 lb bone in pork roast

Cook the bacon in a skillet until crisp. Remove the bacon. Cook the onion and celery in the bacon grease until translucent. Add garlic and apple and cook until the apple is soft. Place the apple mixture in a medium bowl and add the bread and salt and pepper to taste. Add as much broth as needed to make the mixture soft and mix it all together well.

Grease an 8×12 pan. Place the sweet potatoes on the bottom. Make deep slits in the pork roast, between the bones. Place the roast on top of the potatoes. Stuff the roast in the slits. Pile remaining stuffing on top. Cover with foil and bake in a 375 degree oven for about 1 1/2 to 2 hours, until the meat is 145 degrees, removing foil after about an hour or an hour and 15 minutes, so everything can brown.