Bacon Wrapped Stuffed Pork Loin with Gravy

Name: Bacon Wrapped Stuffed Pork Loin with Gravy
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 10 serving
Ingredients: 2 pound pork loin; 12 lices uncured bacon; 9 ounce spinach; ⅔ cup roasted red pepper; 2 teaspoons basil; 1 cup Romano cheese; 12 thin slices mozzarella cheese; 1 teaspoon salt; ½ teaspoon black pepper; pork loin drippings; ¼ cup mascarpone cheese; ⅓ cup heavy cream; 5 cups cauliflower; ¼ cup pork loin drippings

User Reviews

5

3 reviews

Excellent

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings
10
Calories
426 kcal
Course
Main Course
Cuisine
American

Bacon Wrapped Stuffed Pork Loin with Gravy

Iris Warren

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Roasted red peppers, spinach and cheese stuffed in a pork loin and wrapped in bacon!

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Ingredients

Servings

For the Pork Loin

2 pound pork loin
12 lices uncured bacon
9 ounce spinach drained and squeeze dry, frozen, in package
⅔ cup roasted red pepper
2 teaspoons basil dried
1 cup Romano cheese grated
12 thin slices mozzarella cheese fresh
1 teaspoon salt
½ teaspoon black pepper

For the Gravy

pork loin drippings minus 1/4
¼ cup mascarpone cheese
⅓ cup heavy cream

For the Cauliflower Rice

5 cups cauliflower raw, riced
¼ cup pork loin drippings

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Instructions

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To Make the Pork Loin

Preheat oven to 350F. Slice the pork loin open, butterfly style, careful not to cut all the way through. Pound out to tenderize and thin out.
Add the spinach and spread evenly to cover the whole pork loin, leaving a border around the edge. Add the Romano cheese next. Then add the roasted red pepper. Next add the mozzarella cheese. Add the salt, pepper and basil.
Roll up the pork loin, starting from the bottom up. Lay out the bacon strips horizontally, slightly overlapping. Place the pork loin over the top, seam side facing the edge. Seal up the seam using wooden toothpicks, then place seam side down in a roasting pan.
Bake for 45 minutes. Turn the temperature up to 450F and cook for an additional 10 minutes or until the pork reaches a temperature of 145-160 F and the bacon is browned. Allow to rest before cutting into, while you make the gravy and cauliflower rice.

To Make the Gravy

Pour the drippings from the pork loin into a large skillet, and reserve ¼ cup aside. Whisk in the mascarpone cheese and heavy cream, simmer on medium low for 5 minutes. Transfer to a gravy bowl and leave behind some residue of the gravy.

To Make the Cauliflower Rice

Add the remaining ¼ cup of the dripping to the skillet, heat on medium. Add in the cauliflower rice and cook (stirring often) for 5-6 minutes, or until your desired texture is reached. I like mine a little al dente.
Remove the toothpicks on the bottom of the pork loin and slice. I got 10 portions, but you can slice as thick of thin as you like. Just be sure to adjust your macros accordingly. Serve along side the cauliflower rice and a drizzle of the gravy over the top. Enjoy!!