Best Bacon Wrapped Stuffed Pork Loin Recipes

BACON-WRAPPED ROAST PORK LOIN STUFFED WITH DRIED FRUIT

Steps:

• In a small saucepan, warm, but do not boil, the brandy. Place the fruit in a small bowl, cover with the brandy and soak for 20 minutes. Drain, reserving the brandy, and coarsely chop the fruit. Return the fruit to the bowl and toss with 1 teaspoon of the sage and 1/2 teaspoon of the thyme and season it lightly with salt and pepper.
• Preheat the oven to 450 degrees. Place the pork on a work surface. Using a long, round metal or wooden skewer about 3/4-inch thick, pierce a channel through the center of the loin. Stuff the fruit into the channel, using the skewer to pack it in. Season the loin lightly with salt and pepper and drape the bacon slices over it.
• Use butcher's twine to tie the roast. Place the roast in a roasting pan fitted with a rack and roast for 15 minutes. Lower the heat to 350 degrees and continue to roast until the pork is cooked but, when poked with a knife, the juices at the center still run slightly pink, about 1 hour more. Transfer the roast to a serving platter and allow to rest, covered, for 15 minutes.
• Meanwhile, remove the rack and place the roasting pan on top of the stove over medium heat. Add the shallots to the pan juices and cook, stirring, until they are softened, about 3 minutes. Add the reserved brandy and the wine and simmer until reduced by half. Whisk in the cream and mustard and continue to simmer until slightly thickened.
• To serve, remove the twine from the roast, slice and serve with the cream sauce.

BACON WRAPPED STUFFED PORK LOIN

Steps:

• Preheat oven to 325°.
• Slice pork loin lengthwise, but not all the way through, so you can still open it up.
• Prepare stuffing and stuff into sliced pork loin.
• Sprinkle top of pork loin with rosemary, thyme, salt & pepper.
• Wrap pork loin with uncooked bacon slices.
• Bake in oven until meat thermometer reaches 155F when inserted to the thickest part of the meat (where it's still attached on the side) approx one and a half hours.
• Tent with foil for 5-10 minutes and slice.

BACON-WRAPPED, BROCCOLI-CHEESE STUFFED PORK LOIN RECIPE - (4.3/5)

Steps:

• Preheat oven to 425°F (220°C). Carefully slice the pork tenderloins open lengthwise, butterfly-style (not all the way through to the other edge). In nonstick skillet, in olive oil over medium high heat, sear pork tenderloins until browned on both sides. Remove to meat cutting board. Open tenderloins and pound flatter. Close and sprinkle liberally with seasoning salt on both sides, top and bottom. In medium bowl, combine broccoli, Monterey Jack, Cheddar cheese and salt. Open each tenderloin along the fold and fill with broccoli mixture. Carefully close pork over the filling. On bacon rack in microwave oven, cook bacon (covered with paper towel) until cooked but still pliable. Reserve bacon fat. Wrap each tenderloin in 4 pieces of bacon. Place stuffed, bacon-wrapped tenderloins in 9 x 13-inch (23 x 33 cm) casserole dish and pour reserved bacon fat over meat. Bake approximately 25 to 30 minutes (basting half way with juices in pan), or until instant read thermometer reads 155°F (68°C). Smaller pieces of pork tenderloin will be cooked sooner. Keep that in mind. Check internal temperature of pork after 20 minutes. Yield: 4 servings 1 serving 631.6 calories 70.6 g protein 35.6 g fat 2.8 g net carbs

BACON WRAPPED STUFFED PORK TENDER LOIN

Steps:

• Trim all the fat of the Pork Loin
• Carefully cut the roast down the center. Filet it best you can. Cover the roast with plastic wrap and pound it out flat with a meat mallet.
• Mix all the filling ingredients .
• Cut 3 pieces of cotton string. Lay the roast ontop of the string and spread filling on the roast.
• Roll the roast up like a jelly roll and tie it up with the 3 pieces of string.
• salt and pepper the roast and wrap with bacon securing the bacon ontop with toothpicks.
• We use a charcoal pit with wood for the smokey flavor but it could be on a gas grill also. Place the Bacon goodness on the pit on a med temp for about 2 hours.
• Make sure your meat is cooked well. You can always finish it off in the oven 175 in a covered pan.
• Let cook for about 15 min and slice..either with a sharp knife or electric knife....note in the pic it was still a little hot.once it cools off a bit the filling stays in