Steps to Make Award-winning Smoked Bacon Wrapped Stuffed Pork Loin Roast
Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, How to Prepare Homemade Smoked Bacon Wrapped Stuffed Pork Loin Roast. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Smoked Bacon Wrapped Stuffed Pork Loin Roast, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smoked Bacon Wrapped Stuffed Pork Loin Roast delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to first prepare a few components. You can cook Smoked Bacon Wrapped Stuffed Pork Loin Roast using 10 ingredients and 7 steps. Here is how you cook that.
I'm not a huge fan of pork loin, but my family likes it. So when I make it for them I have to doctor it up enough that I'll eat it, too. I really love this recipe because the stuffing and the bacon really make the pork loin taste good to me. As an added bonus since it's smoked my husband does the "cooking" after I put it together.
Ingredients and spices that need to be Take to make Smoked Bacon Wrapped Stuffed Pork Loin Roast:
- 1 (2 lb) pork loin roast
- 4 oz cream cheese - softened
- 4 oz frozen chopped spinach - thawed
- 1/2 cup shredded cheddar cheese
- 2 cloves garlic - minced
- 1 tbs dried minced onion
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 lb sliced bacon
- Kitchen twine
Instructions to make Smoked Bacon Wrapped Stuffed Pork Loin Roast
- In a medium bowl stir together cream cheese, spinach, cheddar cheese, garlic, dried minced onion, salt, and pepper until well combined. Set aside
- Trim excess fat from outside of pork loin roast. Butterfly cut your pork loin. Open to lay flat and place inside a large freezer bag, or lay a piece of plastic wrap on top of the meat. Using a meat mallet or rolling pin pound meat to an even thickness all over (about 1/2 inch thick).
Note: I prefer to use freezer bags for pounding out meat because they are sturdier than plastic wrap. - Line a baking sheet with foil or parchment paper. Arrange all but 8 slice of the bacon (about half the package) in a single layer with the long sides overlapping by about 1/4 inch. Arrange 6 slices as a cross section perpendicular to first layer. Keep the final 2 set aside for now.
- Lay pork loin on top of bacon with what will be the "bottom half" centered in all of the bacon. Then, spread stuffing mixture evenly over the bottom half of the pork loin.
- Fold over the top half of the pork loin to gently lay on top of stuffing (do not press). Wrap bacon over the pork loin starting with the side closest to you, then the far side, then finally the ends alternating sides with each bacon strip. Finally, lay the last 2 slices of bacon across the top spaced about an inch apart.
- Tie with kitchen twine around the last 2 slices of bacon placed. Then in two places across end to end as well. Season all over the outside generously with your favorite barbecue rub or simply with salt, pepper, garlic powder, and onion powder.
- Prepare your smoker (or set up a grill for smoking) using your personal method or manufacturer's recommendations for your device. Smoke pork loin at 200°F for 2 hours, or until internal temperature reads 145°F. Baste during the last 30 minutes of cooking with your favorite barbecue sauce if desired. To crisp your bacon place under the broiler in the oven for about 5 minutes. Let rest for 15 minutes after cooking. Cut twine, slice, serve, and enjoy!
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