Preheat your oven to 375°F (190°C).

Butterfly the pork loin by cutting it lengthwise, being careful not to cut all the way through, and then open it like a book. Pound it gently to an even thickness.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, cooking until softened.

Add the diced apples, bacon, rosemary, and cinnamon. Cook for 3-4 minutes until the apples soften. Season with salt and pepper, then remove from heat.

Spread the bacon and apple mixture evenly over the inside of the butterflied pork loin.

Roll the pork tightly and secure it with kitchen twine at 2-inch intervals.

Heat the remaining olive oil in the skillet and sear the rolled pork loin on all sides until golden brown (about 4-5 minutes).

Transfer the seared pork to a baking dish. Pour the chicken broth into the dish to keep the pork moist during roasting.

Roast in the preheated oven for 45-55 minutes, or until the internal temperature reaches 145°F (63°C).

Remove the pork from the oven and let it rest for 10 minutes before slicing. Serve with pan juices.