Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, smoked bacon wrapped stuffed pork loin roast. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Smoked Bacon Wrapped Stuffed Pork Loin Roast is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Smoked Bacon Wrapped Stuffed Pork Loin Roast is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have smoked bacon wrapped stuffed pork loin roast using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Smoked Bacon Wrapped Stuffed Pork Loin Roast:
- Get 1 (2 lb) pork loin roast
- Prepare 4 oz cream cheese - softened
- Make ready 4 oz frozen chopped spinach - thawed
- Get 1/2 cup shredded cheddar cheese
- Take 2 cloves garlic - minced
- Make ready 1 tbs dried minced onion
- Prepare 1/2 tsp kosher salt
- Get 1/4 tsp black pepper
- Prepare 1 lb sliced bacon
- Get Kitchen twine
The lean pork loin bakes with a spicy homemade sauce. Layer the bacon slices on a work surface. Add rosemary leaves in the middle and add the pork loin, cut side-down. Wrap the bacon around the pork and press together.
Instructions to make Smoked Bacon Wrapped Stuffed Pork Loin Roast:
- In a medium bowl stir together cream cheese, spinach, cheddar cheese, garlic, dried minced onion, salt, and pepper until well combined. Set aside
- Trim excess fat from outside of pork loin roast. Butterfly cut your pork loin. Open to lay flat and place inside a large freezer bag, or lay a piece of plastic wrap on top of the meat. Using a meat mallet or rolling pin pound meat to an even thickness all over (about 1/2 inch thick). - Note: I prefer to use freezer bags for pounding out meat because they are sturdier than plastic wrap.
- Line a baking sheet with foil or parchment paper. Arrange all but 8 slice of the bacon (about half the package) in a single layer with the long sides overlapping by about 1/4 inch. Arrange 6 slices as a cross section perpendicular to first layer. Keep the final 2 set aside for now.
- Lay pork loin on top of bacon with what will be the "bottom half" centered in all of the bacon. Then, spread stuffing mixture evenly over the bottom half of the pork loin.
- Fold over the top half of the pork loin to gently lay on top of stuffing (do not press). Wrap bacon over the pork loin starting with the side closest to you, then the far side, then finally the ends alternating sides with each bacon strip. Finally, lay the last 2 slices of bacon across the top spaced about an inch apart.
- Tie with kitchen twine around the last 2 slices of bacon placed. Then in two places across end to end as well. Season all over the outside generously with your favorite barbecue rub or simply with salt, pepper, garlic powder, and onion powder.
- Prepare your smoker (or set up a grill for smoking) using your personal method or manufacturer's recommendations for your device. Smoke pork loin at 200°F for 2 hours, or until internal temperature reads 145°F. Baste during the last 30 minutes of cooking with your favorite barbecue sauce if desired. To crisp your bacon place under the broiler in the oven for about 5 minutes. Let rest for 15 minutes after cooking. Cut twine, slice, serve, and enjoy!
Add rosemary leaves in the middle and add the pork loin, cut side-down. Wrap the bacon around the pork and press together. Once the plastic wrap is removed, salt the pork generously. Tie the pork to hold shape and then transfer to the grill. Because pork loin is so lean, it is a great cut for stuffing with something moist.
So that is going to wrap it up with this exceptional food smoked bacon wrapped stuffed pork loin roast recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
