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Friday, May 1, 2015

Bacon Wrapped Stuffed Pork Loin

Photo courtesy of the Cooking Corner.
    For our last family meal it was time to try something new. Turkey and ham had been over used. Since pork loins had been on sale recently, I decided to make use of another version of that little piggy.
    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.

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