|Photo courtesy of the Cooking Corner.|
I brought the whole loin home and cut it into thirds. That seemed to be the size most easily used. The portions were wrapped and frozen. For this occasion I pulled out 2 of the sections.
They were seasoned with a dry rub and rolled up with stuffing tucked inside. To make it even better, (the hubby called it pork-a-palooza), I wrapped each loin in bacon. Why not?
This dish that turned out to be a real hit with even the pickiest of eaters. Those who weren't fond of stuffing were pleasantly surprised and bacon lovers were all in for the fun.
Bacon Wrapped-Stuffed Pork Loin
2/3 whole boneless pork loin, cut in 2 equal parts, 10-12 inches long*
2 T. Old Man Larry's dry rub or other seasoning
1 box pork flavored stuffing mix
6 slices bacon
kosher salt and pepper
Preparation - Preheat oven to 350.
Make stuffing according to package directions and set aside.
Place loin on a spray coated baking sheet. Slice each loin in half lengthwise, almost through, but leaving at least 1/2-inch or so that it opens in half, like a loaf of Italian bread. Slice again from the middle towards the outside edge, but not all the way through, so that it opens like a book. (butterflied)
Sprinkle both sides of meat with dry rub, salt and pepper. Spoon 1/3 stuffing (about 3/4 cup) into one side of pork loin. Roll pork from stuffing side, like a soft shell, wrapping loins in bacon and turn seam side down.
Cook 1-1/2 hours or until an internal temperature of around 160 degrees. Let rest at least 20 minutes and then slice carefully.
Serves about 16.
*(Use a whole loin to serve about 2 dozen or cut in half for 10-12 servings.)
|Loin out of the oven and just sliced.|