Preheat oven to 375°F (190°C).

In a skillet, cook chopped bacon until crispy. Remove bacon, keeping 2 tbsp of fat in the pan.

Add diced apples and onions to the bacon fat. Sauté for 5-7 minutes until soft. Stir in garlic and herbs, cook for 1 min. Remove from heat and stir in bacon and breadcrumbs.

Butterfly the pork loin: Slice lengthwise down the center (not all the way through) and open like a book. Pound with a mallet to 1/2 inch thickness.

Season pork with salt and pepper. Spread stuffing evenly over the meat.

Roll the pork up tightly and secure with kitchen twine at 1-inch intervals.

Mix mustard and honey; brush over the outside of the roast.

Sear the roast in a hot skillet/pan until browned on all sides. Transfer to oven.

Bake for 60-75 minutes until internal temperature reaches 145°F (63°C).

Rest for 15 minutes before removing twine and slicing.