Bacon Wrapped Pork Loin
Stuffed Pork Loin Wrapped in Bacon
For this recipe we went back to the Cotton Gin Smoker. We cooked this at 325 degrees on direct heat.
This is an easy recipe that can feed a crowd and can be modified to include any ingredients in the stuffing mixture.
We started by browning our sausage and then incorporated the spinach, kale, mushrooms, garlic, onion, and fresh herbs. Once all the ingredients were tender, we set the mixture to the side to cool.
We then removed any excess fat and silver skin from the pork loin.
Butterfly the loin open (see video).
Once the loin was flat and about an inch thick we covered it on both sides with Saran Wrap and used our meat hammer to flatten the loin further.
We set aside the loin and made a bacon weave to wrap around the outside of the loin (see video).
After the stuffing mixture is completely cool, spread it generously over the loin.
Starting at the long side of the loin begin rolling it up (mine did not cooperate completely).
Once rolled up set the loin on one end of the bacon weave and roll the loin, wrapping the bacon on the outside.
We used butcher twine to hold the loin together.
Using your favorite rub, cover the outside generously.
Place in the smoker for 1.5 hours or until the internal temp reaches 145 degrees.
Remove and let rest for at least 15 minutes, cut and serve!
GET YOU SOME!!!
· 5 oz. Fresh Spinach
· 2 oz. Fresh Kale
· 1 Box of Baby Bella Mushrooms
· 1 Medium Onion
· 2 TB of Rosemary
· 2 TB of Parsley
· 1 LB of Italian Sausage
· 5 Cloves of Garlic Crushed
· 4LB Pork Loin
· 1 LB of Bacon
· 4 TB of your favorite BBQ Seasoning
· 1 Cup of your favorite BBQ Sauce
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