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Thursday, November 18, 2010

Bacon Wrapped and Stuffed Pork Loin

Roasted Pork LoinImage by powerplantop via Flickr
Friends of our gave us the idea to stuff a pork loin. The first time we tried it did not fare so well. The pork wasn't pounded thin enough and there was too much in the middle and it just oozed out everywhere. The next time worked great. Keeping it held together with the bacon helped and added great flavor.

Sausage Stuffed and Bacon Wrapped Pork Loin
Ingredients -
1 pound hot sausage
1/2 onion, finely chopped
1/4 cup green bell peppers, chopped
1/4 cup red bell peppers, chopped
1 t. celery seed
2  cloves garlic, minced
2 cups crumbled cornbread
2 cups torn bread cubes
1 T. parsley
2 cups chicken stock
Salt and cayenne
3-4 lb. loin pork
6 slices bacon
1 t. garlic powder
1 t. black pepper
1 t. Cajun seasonings

Preparation -
Preheat the oven to 375 degrees F. In a large saute' pan, over medium heat, cook sausage about 3 minutes. Add the onions and bell peppers. Saute' for about 5 minutes or until the vegetables are tender. Season with salt and pepper. Stir in the garlic and remove from heat. In large bowl add cornbread and stock and mix well. Season with salt and cayenne. Add sausage and cooked veggies. Mix well and stir in the parsley. Cool the dressing. Butterfly pork horizontally so that it's 1/2 inch thick. Pound meat with mallet until 1/4 inch thick. Sprinkle meat on both sides with salt, garlic powder, Cajun seasoning and black pepper. Spoon dressing into middle of pork. Roll pork, jelly roll style until edges overlap. Wrap in bacon and sprinkle with black pepper. Put in sprayed pan and bake on 375 for 45 minutes. Remove from oven and let cool at least 20-30 minutes before slicing. Serves 8.
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