Servings
Font
Back
5.0 from 3 votes

Bacon Wrapped Stuffed Pork Loin with Gravy

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

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

Ingredients

For the Pork Loin
  • 2 pound pork loin
  • 12 lices of uncured bacon
  • 9 ounce package frozen spinach drained and squeeze dry
  • ⅔ cup roasted red pepper
  • 2 teaspoons dried basil
  • 1 cup grated romano cheese
  • 12 thin slices fresh mozzarella cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
For the Gravy
  • drippings from the pork loin (minus ¼ )
  • ¼ cup mascarpone cheese
  • ⅓ cup heavy cream
For the Cauliflower Rice
  • 5 cups raw riced cauliflower
  • ¼ cup drippings from the pork loin

Instructions

To Make the Pork Loin
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. 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
  1. 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.  
  2. 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!!

Nutrition Information

Calories 426kcal (21%) Carbohydrates 8g (3%) Protein 38g (76%) Fat 28g (43%) Saturated Fat 14g (70%) Fiber 3g (12%) Sugar 1g (2%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 426

% Daily Value*

Calories 426kcal 21%
Carbohydrates 8g 3%
Protein 38g 76%
Fat 28g 43%
Saturated Fat 14g 70%
Fiber 3g 12%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.