Preheat oven to 450 degrees F

Butterfly the pork loin *(directions below) and sit to room temp

In a cold heavy bottomed skillet start bacon pieces on medium heat and cook until fat is rendered, and bacon is crispy

With a slotted spoon, remove bacon pieces to a paper towel lined plate to drain

Drain excess bacon fat to separate container for later use, leaving a small amount in the pan

Add onion and sweat until translucent

Add in apple, sage, and ½ cup chicken stock to deglaze the pan, cook until stock is reduced, and apples are fork tender; add teaspoon of salt while cooking

Add apple mixture, bacon, Panko, and remaining chicken stock to mixing bowl and combine until a slightly paste-like consistency

Add 1 tablespoon of olive oil to pork roast and spread to coat the meat

Spread stuffing across the roast

At the non-fat covered side of the roast (what was the bottom), begin rolling roast until completely rolled up; use kitchen twine to tie the roast together starting in the middle and working out to the edges to prevent bunching

Score the top fat portion of the roast and add remaining olive oil and salt and pepper to taste

Place roast on a roasting tray and roast in oven for 40 minutes or until internal temp reads 145 degrees

Let the pork loin rest for 10 minutes before removing twine and slicing to serve