Roast Pork Loin Stuffed with Herbs, Bacon & Onions
Author: Chef Curtis
Ingredients
- ½ half pound bacon, cut into i-inch cubes
- 4 medium onions diced
- 2 cups 1-inch cubes day old French bread
- 2 cloves garlic crush and finely chopped
- 1 small bunch flat –leaf , leaves removed and chopped fine
- Salt and pepper to taste
- 1 to 2 tablespoons oil or broth if needed
- 1 center cut boneless pork loin roast about 4 pounds
Instructions
- Place the bacon and onions in roasting pan and roast, stir a couple times until onions are slightly golden and the bacon is semi-crisp. (about 15 to 20 minutes)
- Transfer contents when done into a bowl and set aside. Leave oven on.
- Add garlic, herbs, parsley, and salt & pepper to bacon and onion (if the mixture is to dry this is where you will need to add oil or broth)
- Prep your Pork & lower oven to 450 F
- Insert a sharp knife in to one end of the pork loin turn it in a circular motion to create a cavity. Next insert a clean sharping steel or the handle of a wooden spoon and push against the meat to enlarge the cavity. Try and make the cavity about 2 fingers wide. Place the stuffing into the cavity, use pastry bag or I just use a spoon just pack it.
- Season the loin with salt and pepper
- Tie off the opening with kitchen twine.
- Roast at 450 F for about 20 minutes.
- Lower oven to 325 F and continue to roast about 30 more minutes or until internal temp, reaches 145 to 150.
- Allow 5 to 10 minutes for pork to rest on platter before slicing in 1 inch thick potions.
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