Directions
1
Preheat oven to 375°; place roasting rack in large roasting pan lined with aluminum foil. In large skillet, heat 1 tablespoon butter over medium heat. Add bacon, apple and onion; cook 8 minutes or until apple and onion are tender and bacon is starting to brown, stirring occasionally. Add brown sugar and 1/2 teaspoon salt; cook 2 minutes or until slightly thickened and golden brown, stirring frequently. Makes about 2 cups.
2
To butterfly pork roast, cut pork horizontally down center, but do not cut all the way through, leaving 1 inch uncut. Open pork and lay flat between plastic wrap on cutting board; with flat end of meat mallet, pound pork to 1/2-inch thick. Remove plastic wrap; place bacon mixture lengthwise along 1 long side of pork, starting about 1 1/2 inches from edge. Starting from same long side, tightly roll pork around filling; secure with kitchen string.
3
Sprinkle pork with remaining 1 teaspoon salt and pepper. In large skillet, heat remaining 1 tablespoon butter over medium-high heat. Add pork; cook 6 minutes or until browned, turning 1/4 turn every 1 1/2 minutes. Transfer pork to prepared pan; roast 1 hour or until internal temperature of pork and stuffing reaches 145°, brushing with syrup every 15 minutes. Transfer pork to cutting board, tent with aluminum foil and let stand 10 minutes.
4
Cut pork roast crosswise into 10 (1-inch-thick) slices; serve sprinkled with hazelnuts.
