Ingredients:

• 1 kg pork loin
• 1-2 tsp fresh or dried rosemary
• Salt, to taste
• Black pepper, to taste
• 200 g bacon, diced
• 1 onion, finely chopped
• 250 g mushrooms, chopped

Steps to Make Rosemary Pork Loin with Bacon and Mushroom Stuffing:

1. Prepare the Pork Loin
   Begin by preheating your oven to 180°C (350°F). Lay the pork loin flat on a cutting board and, using a sharp knife, butterfly it. This means slicing the pork horizontally without cutting all the way through so that you can open it up like a book. This will allow you to stuff it with the bacon and mushroom mixture.
2. Season the Pork
   Once the pork loin is butterflied, season the inside and outside with salt, black pepper, and rosemary. The rosemary will add an aromatic flavor that pairs perfectly with the pork. Set the pork aside to rest while you prepare the filling.
3. Cook the Bacon
   In a large skillet, cook the diced bacon over medium heat until it becomes crispy. This should take about 5-7 minutes. Once the bacon is done, transfer it to a plate lined with paper towels to drain off excess fat, but keep the bacon fat in the skillet for the next step.
4. Sauté the Onions and Mushrooms
   In the same skillet with the reserved bacon fat, add the chopped onions and cook them over medium heat until they become translucent and soft, about 3-4 minutes. Add the chopped mushrooms to the skillet and continue cooking for another 5 minutes until the mushrooms are browned and their moisture has evaporated. Season the mixture with salt and pepper to taste.
5. Combine the Bacon with the Mushroom Mixture
   Once the mushrooms and onions are cooked, stir the crispy bacon back into the skillet. Mix everything together well, and then remove the pan from heat. This flavorful filling will be the heart of your stuffed pork loin.
6. Stuff the Pork Loin
   Spread the bacon and mushroom mixture evenly across the butterflied pork loin. Once the filling is in place, carefully roll the pork back up, keeping the stuffing inside. Secure the roll with kitchen twine or toothpicks to hold it together while cooking.
7. Sear the Pork Loin
   Heat a bit of olive oil or the leftover bacon fat in a large ovenproof skillet over medium-high heat. Once hot, sear the pork loin on all sides until it is browned and crispy. This should take about 2-3 minutes per side. Searing helps lock in the flavors and gives the pork a lovely, caramelized crust.
8. Roast the Pork Loin
   Transfer the skillet with the seared pork loin to the preheated oven. Roast the pork for about 45-60 minutes, or until it reaches an internal temperature of 65°C (150°F). The cooking time will vary depending on the thickness of your pork loin, so it’s best to use a meat thermometer to ensure it’s cooked perfectly.
9. Rest and Serve
   Once the pork loin is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing. Resting the meat allows the juices to redistribute, resulting in a tender, juicy pork loin. Slice the pork into medallions and serve with your favorite side dishes.

Nutrition Facts (Approximate per serving, based on 6 servings):

• Calories: 320 kcal
• Fat: 18 g
• Carbohydrates: 4 g
• Protein: 33 g
• Fiber: 1 g
• Cholesterol: 90 mg
• Sodium: 480 mg

Note: Nutrition facts may vary depending on portion size and specific ingredients used.

FAQs:

1. Can I use a different cut of pork for this recipe?
Yes! If you don’t have pork loin, you can use pork tenderloin or even boneless pork chops. Adjust the cooking time accordingly based on the thickness of the meat.

2. Can I make this dish ahead of time?
Yes, you can prepare the stuffed pork loin ahead of time by assembling the roll and refrigerating it for up to a day. When you’re ready to cook, simply sear and roast it as directed.

3. What other herbs work well with this recipe?
Besides rosemary, herbs like thyme, sage, or oregano complement pork beautifully. You can either use them individually or in combination for an even richer flavor.

Tips for Making the Perfect Stuffed Pork Loin:

1. Butterfly the Pork Carefully
   When butterflying the pork loin, make sure you don’t cut all the way through the meat. The goal is to create a flat surface for the stuffing without the meat falling apart.
2. Use Kitchen Twine
   After rolling the pork, use kitchen twine to securely tie the roll. This ensures that the stuffing stays inside while cooking and also helps the pork maintain its shape.
3. Don’t Overcook the Pork
   Pork loin can dry out if overcooked, so make sure to use a meat thermometer to check the internal temperature. It should reach 65°C (150°F), then let it rest to reach its final temperature of 70°C (160°F).
4. Add a Pan Sauce
   For extra flavor, consider making a quick pan sauce using the juices from the pork. After removing the pork from the skillet, add a splash of white wine or chicken broth to the pan and let it simmer for a few minutes. Stir in a tablespoon of butter for a rich, delicious sauce.

Storage Tips:

Refrigerating:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices of pork in a skillet with a little broth or water and cover to prevent drying out. Heat gently over medium heat until warmed through.

Freezing:
If you want to freeze leftovers, wrap the stuffed pork loin tightly in plastic wrap and place it in a freezer-safe bag or container. It will keep for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat as described above.

Conclusion:

This Rosemary Pork Loin with Bacon and Mushroom Stuffing is a show-stopping dish that is surprisingly easy to make. The combination of savory pork, crispy bacon, and earthy mushrooms, infused with the fragrant notes of rosemary, creates a meal that’s full of flavor and perfect for any occasion. Whether you bake it for a special family dinner or serve it to impress your guests, this recipe is sure to be a hit. Serve it alongside mashed potatoes, roasted vegetables, or a fresh salad for a complete and satisfying meal. Give this recipe a try, and enjoy the rich, comforting flavors in every bite!