Stuffed Pork Loin
This impressive Stuffed Pork Loin is rolled with a savory bacon, herb, and cream cheese filling, then roasted and finished with a creamy white wine pan sauce.
Servings 9 servings
Calories 572kcal
Ingredients
- 3 ½ pound pork loin
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Filling:
- 12 slices bacon
- 1 shallot thinly sliced
- 6 garlic cloves thinly sliced
- ½ cup fresh basil leaves
- ¼ cup fresh parsley leaves
- 1 tablespoon fresh thyme leaves
- 1 tablespoon grated parmesan
- 8 ounces cream cheese
Cream Sauce:
- Reserved bacon fat
- 3 tablespoons all-purpose flour
- 2 tablespoons dry white wine
- Pinch of pepper
- 1 cup heavy cream
- ½ cup chicken broth
Instructions
- Preheat the oven to 275°F. Heat a 12” cast iron or heavy bottom skillet over medium-low heat.
- Add the bacon for the filling to the skillet and cook until crispy. Remove the bacon and place it onto a paper towel-lined plate to absorb excess grease. Roughly chop the bacon and set it aside. Reserve the bacon fat in the pan for later.12 slices bacon
- Butterfly the pork tenderloin. Use a knife and make a cut ½ way up from the bottom of the pork. Carefully slice horizontally until the knife is ½” from the end.3 ½ pound pork loin
- Unfold the pork like a book, cover it with plastic wrap, and using a meat tenderizer, pound it out until it is ½” thick. Discard the plastic wrap.
- Flip the pork over and brush with olive oil, then sprinkle with the salt, pepper, garlic powder, onion powder, and smoked paprika. Rub the spices into the meat and let it rest while the filling is prepared.1 tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika
- To the skillet with the reserved bacon fat, add the shallot and garlic to the pan and sauté until softened over medium-low heat, about 4 minutes, stirring constantly.1 shallot, Reserved bacon fat, 6 garlic cloves
- Remove the shallot and garlic from the bacon grease and add them to a food processor. Once again, reserve the leftover bacon fat in the pan for later.
- Add the bacon, basil, parsley, thyme, and parmesan to the food processor with the shallot and garlic. Pulse to break apart into a fine mince. Add to a small bowl with the softened cream cheese. Stir well to combine.½ cup fresh basil leaves, ¼ cup fresh parsley leaves, 1 tablespoon fresh thyme leaves, 1 tablespoon grated parmesan, 8 ounces cream cheese
- Flip the pork over, so the seasoned side is facing down.
- Evenly spread cream cheese over the cut side of the pork, stopping ½” from the edges.
- Tightly roll the pork into a log. Secure with cooking twine that has been soaked in water. Some of the filling may seep out. That’s okay, just try your best to push it back in.
- Place the cast iron skillet back over medium heat. Sear the pork in the reserved bacon fat seam side down to begin, until golden brown. Flip it over and sear the other side.
- Place pork into the roasting pan, seam side down, and pour any remaining bacon fat into the pan. Place it in the oven on the center rack. Bake for 1 hour or until the internal temperature reaches 145°F.
- Remove the pan from the oven. Place the pork onto a cutting board and cover with foil to trap the heat. Cut off the twine and remove it after 5 minutes of resting, and allow it to rest for 15 more minutes under the foil.
- Pour 2 tbsp of the drippings from the pan into a saucepan over medium heat.
- Sprinkle the flour into the saucepan and whisk. Cook until bubbling, about 2 minutes. Then add the white wine, constantly stir and cook for an additional 2 minutes.3 tablespoons all-purpose flour, 2 tablespoons dry white wine
- Combine heavy cream, chicken broth, and pepper in a bowl or measuring cup. Slowly stream it into the saucepan, about ⅓ cup at a time. Whisk constantly as it is added. This will help prevent lumps.1 cup heavy cream, ½ cup chicken broth, Pinch of pepper
- Lower the heat and cook until thickened, about 10 minutes. Taste and adjust seasoning if necessary. Slice the pork and drizzle with sauce to serve.
Notes
- We like to use applewood smoked bacon for this recipe, but use your favorite.
- Add fresh herbs to the gravy for a twist. I suggest thyme, rosemary, basil, parsley, chives, or tarragon.
- The gravy will thicken as it cools, keep this in mind.
- Half and half can be used in place of the heavy cream for a lighter sauce.
- This can be frozen, see above on how to do that.
Nutrition
Calories: 572kcal | Carbohydrates: 7g | Protein: 46g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 187mg | Sodium: 686mg | Potassium: 834mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1102IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 2mg