Bacon Wrapped Pork Loin Recipe

How to make it

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• Lightly grease a half sheet pan with no-stick spray and set aside
• Place each pork loin in a gallon size plastic bag, and pound out until very thin
• Place parchment paper or plastic wrap on your clean work surface
• Lay a slice of the bacon parallel to the bottom of the parchment paper
• Lay the remaining slices of bacon edge to edge to create a square
• Position one loin on top of the bacon strips
• Arrange ½ cup stuffing along the entire edge of the loin closest to you
• Using the parchment paper to lift the edge near you, roll the bacon, loin and stuffing into a tight log, keeping the bacon nicely arranged around the outside of the loin roll
• Tie the roll in several places with cook’s twine to hold the bacon and stuffing in place. Be sure to tie both ends in such a way that the stuffing will be held inside the roll as the pork shrinks during cooking
• Place the loin roll in the greased pan. Coat with garlic oil and black pepper.
• Repeat this process with the remaining ingredients, and place in the pan
• Bake in a 300 degree oven for 60 minutes, or until the loin reaches 160°.
• Prepare a hot skillet a few minutes before removing the loin rolls from the oven. Sear the bacon on the bottom and both sides until nicely browned, about 2 minutes per side. Cover with foil and let rest for 10 minutes before slicing.
• Cook’s note: Capture the frond and bacon drippings for a wonderful sauce, served on the side for dipping, or as a gravy. Your favorite BBQ sauce or other flavoring are always options with this dish. Yummy!