Bacon-Wrapped Stuffed Pork Loin

 
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Entertain your guests this Easter with a beautiful bacon-wrapped stuffed pork loin. Feel free to use any of your favorite Farmer John Bacon flavor varieties.

SERVINGS
8
PREP TIME
1
HR
COOK TIME
2
HRS
TOTAL TIME
3
HRS
DIFFICULTY
Medium
  • 2 lbs cornbread dressing
  • 6 celery sticks chopped
  • 1 large yellow onion, diced
  • 2 packages of Farmer John® Classic bacon
  • 1 red bell pepper, diced
  • 1 tsp cayenne pepper
  • 1 cup chicken stock
  • ¼ cup butter
  • 1 Farmer John ® California Natural Boneless Pork loin
  • Salt & pepper (to taste)

 

Stuffing:

  1. Sauté’ 1 package of bacon (chopped) in large pan. Once it begins to sweat, add celery and onion to the pan.
  2. Pour cornbread dressing in large bowl.
  3. Once the celery and onions become tender, add butter, cayenne pepper and chicken stock and bring to a boil.
  4. Add this liquid mixture to the cornbread dressing bowl and mix well.

Next:

  1. Preheat oven to 425°.
  2. Cut pork loin horizontally down the middle, leaving a ½ inch layer at the bottom.
  3. Place a ½ inch layer of cornbread stuffing on top and roll the loin into a tight cylinder.
  4. Season with salt and pepper.
  5. Use second package of  bacon to wrap around pork loin and secure with kitchen twine if needed.
  6.  Bake at 425° and roast to internal temperature of 160 F.
COOKING TIP

This cut of fresh pork can be stuffed with any of your favorite vegetables and/or cheeses.