Bacon Wrapped Bonless Stuffed Pork Loin Roast

Video Description

I like to start with a bonless center cut pork loin. These are the "back straps" of the pig. Note that for bonless meat you will typically want 1/2 pound of meat per person. This is usually a decent starting point considering all other sides that you may be cooking with the meal. For this particular recipe, I will be wrapping the roast with bacon. Because of this, I will trim all of the fat and silverskin off of the roast. If you do not use bacon, you would want to keep this fat layer in tact to keep the meat from drying out during cooking. Next, I will begin "roll cutting" the roast. Start by making a slice about 1/2" up from the bottom to 1/2" from the back of the roast, then repeat until you have a flat "sheet" of meat where you can lay your stuffing. I use one box of Savory Herb Stovetop stuffing. Cook your stuffing and spread it evenly across the flattened roast keeping the stuffing slightly back from the edges of the meat. This makes it a bit easier to roll. Next, begin to roll the roast carefully. You can then start to wrap the rolled roast with your favority thick cut bacon. I use Oscar Meyer Thick Cut Bacon. Once rolled and wrapped, you will want to tie the roast to keep everything tightly together while cooking in the oven. This helps to promote an even cook. Place the roast in the oven at 375 degrees until cooked through. It is recommended to place the roast on some kind of meat rack to keep it raised up out of the grease that will form. I like to cook to an internal temperature of about 170 degrees.