Bacon Wrapped Stuffed Porkloin
(Pork inside pork inside bacon. We’ve gone full delicious inception.)
Ingredients
For the Pork:
1 boneless pork loin (about 2.5–3 lbs) – not to be confused with pork tenderloin, which is smaller and cries more easily
Salt + pepper – your base flavor armor
1 tablespoon Dijon mustard or olive oil – to help the rub stick
1 tablespoon fresh chopped herbs or 1 tsp dried – rosemary, thyme, sage, or whatever’s living rent-free in your spice drawer
10–12 slices of bacon – regular cut, not thick unless you want wrapping to be a wrestling match
For the Stuffing (Make it savory & sexy):
1 cup breadcrumbs – seasoned or plain
1/2 cup sautéed spinach (squeeze out the liquid or you’ll be mopping sadness)
1/2 cup shredded cheese – mozzarella, provolone, gouda... follow your melty heart
1/4 cup sun-dried tomatoes, chopped – optional but deliciously fancy
1/4 cup sautéed onions or shallots
2 cloves garlic, minced
1 egg – to hold the dream together
Salt + pepper – obviously
Splash of broth or cream – if it feels too dry, we’re going for moist, not brick
🔪 Instructions
1. Butterfly that pork like a pro.
Lay it flat on a cutting board.
Slice lengthwise down the center, almost all the way through, then open it like a book.
Pound it lightly (not aggressively) until it’s about 1 inch thick all over.
Season with salt, pepper, herbs, and a swipe of mustard or olive oil for flavor and glue.
2. Make the stuffing.
Mix all the stuffing ingredients in a bowl until it’s holding together but not soggy. Taste it. Smile. Call it your greatest achievement.
3. Stuff it, roll it, wrap it.
Spread the stuffing evenly over the pork.
Roll it up tightly (long side = longer roll = more slices = more bragging rights).
Lay the bacon strips side by side on a board, slightly overlapping.
Place the pork roll seam-side down on the bacon, then roll the whole thing in bacon like it’s going to a formal event.
Secure with toothpicks or tie with kitchen twine if necessary. You’re not letting this baby unravel mid-bake.
4. Sear (optional but sexy)
Heat a large skillet with a splash of oil and brown the bacon-wrapped pork on all sides for 2–3 minutes until golden. This is like giving it a pre-bake tan. Skip if you're short on time or just going oven-only.
5. Bake it to glory.
Preheat oven to 375°F (190°C)
Place pork in a baking dish or cast iron skillet
Roast uncovered for 45–60 minutes, or until the internal temp hits 145°F (63°C).
Let it rest 10–15 minutes before slicing. This keeps it juicy and stops the stuffing from spilling out like it just heard gossip.
6. Slice & Serve.
Use a sharp knife to reveal those beautiful porky spirals. Cue the applause. Drizzle with pan juices, balsamic glaze, or a mustard cream sauce if you want to really flex.
🍽️ Serve With:
Roasted potatoes or creamy mashed
Garlic green beans or Brussels sprouts
Something light and crisp to balance the richness (maybe a tangy apple salad)
A bold red wine or chilled cider, depending on your inner holiday spirit animal
Pork Genius Tips:
Make ahead: Assemble the roll, wrap in plastic, and chill for up to 24 hours before roasting.
Bacon not crisping? Broil the last few minutes but watch it like it owes you money.
Want it spicy? Add chopped jalapeños or a smear of hot honey to the stuffing.