Bacon Wrapped Pork Loin Roulade

Bacon Wrapped and Pepper Crusted Pork Loin Roulade Medallions_sml
Serves 4 to 6.

2 thick cut pork loin chops, trimmed
8 slices thick sliced bacon
1 cup cooked stuffing (left over is great)
2 tbsp garlic oil
1/3 cup cracked black pepper
Cook’s twine
No-stick spray


1. Lightly grease a half sheet pan with no-stick spray and set aside
2. Place each pork loin in a gallon size plastic bag, and pound out until very thin
3. Place parchment paper or plastic wrap on your clean work surface
4. Lay a slice of the bacon parallel to the bottom of and on the parchment paper
5. Lay the remaining slices of bacon edge to edge to create a square shape
5. Position one loin on top of the bacon strips
6. Arrange ½ cup stuffing along the entire edge of the loin closest to you
7. Using the parchment paper to lift the edge near you, roll the bacon, loin and stuffing into a tight log, keeping the bacon nicely arranged around the outside of the loin roll
8. Tie the roll in several places with cook’s twine to hold the bacon and stuffing in place. Be sure to tie both ends in such a way that the stuffing will be held inside the roll as the pork shrinks during cooking
9. Place the loin roll in the greased pan, coat with garlic oil and black pepper
10. Repeat this process with the remaining ingredients, and place in the pan
11. Bake in a 300 degree oven for 60 minutes, or until the loin reaches 145° at the center
12. Prepare a hot skillet a few minutes before removing the loin rolls from the oven. Sear the bacon on the bottom and both sides until nicely browned, about 2 minutes per side. Cover with foil and let rest for 10 minutes before slicing.


Larry VaughnCook’s note: Capture the bacon drippings and pan scrapings to make a wonderful sauce, served on the side for dipping, or as gravy. Deli style brown mustard pairs very well with this, and you can also use flavored bread crumbs as a filling.

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