Clean the apples and cut them into thin slices (I used 3 because my apples were very small).
Open the roast pork to book, salt and pepper, then cover the surface with slices of bacon, leaving a couple of cm free along the edges.
Cover the bacon with the slices of apples, then add prunes, apricots and chopped chopped walnuts.
At this point roll the roast on itself to close it, taking care not to let the stuffing out, then seal it by tying it with kitchen string.
Put the roast in a pan with a little oil and let it brown for a few minutes, continuing to turn it, so as to seal the juices inside creating a beautiful golden crust all around.
Then transfer everything into a pan, add the wine and cook for about 1 hour, turning it from time to time, in a preheated oven at 200 ° C. If you have a meat thermometer, check that the center of the bar reaches around 80 ° C.
The roast beef is ready: let it rest for 15-20 minutes before slicing it and serving it.
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