The holidays may be over, but sometimes it's nice to make a big dinner with all the fixings for no reason in particular. This Bacon Wrapped Stuffed Pork Loin is a showstopper, with a stuffing-stuffed pork loin wrapped in bacon and glazed to perfection.
This recipe would taste amazing with some mashed potatoes and veggies, and don't forget about that glaze! Baste this pork loin while it cooks away in the oven to layer on the flavors for an unbelievable finished product. You and your family will love this dish!
- 1-1.7 pound pork loin filet
- 1 pound ground sausage
- 1 pound bacon
- 3 slices multigrain bread, chopped
- ½ cup chicken broth
- 1/2 cup onion, chopped
- 2 tablespoons fresh sage, chopped
- 1/2 cup maple syrup
- 1 teaspoon thyme
- 1 dash cayenne pepper
Preheat your oven to 350 degrees.
First, lay out the pork loin and as evenly as possible, carefully slice it to open it up, approximately 1/8″ in thickness, then set aside.
In a medium pan, cook up the sausage and the onion until fully cooked. Remove sausage and onion from the pan, then add chicken broth to deglaze the pan, stirring for a couple of minutes.
In a bowl, mix the sausage with bread and chicken broth, stirring to combine.
Now, lay out the bacon so each piece is slightly layering each other.
Place the pork filet onto the row of bacon, and add the sausage/stuffing filling onto the long side of the pork filet, starting with a generous scoop evenly at the top of the filet.
Roll it up, making sure that the bacon is covering the entire filet.
Place it onto a sheet pan and set aside as the oven heats up.
Make the sauce by mixing the maple syrup with the thyme and cayenne.
Generously brush the sauce onto the bacon wrapped pork, and baste throughout the cooking process.
Be sure to tent the meat with foil if the sauce starts to burn before the meat is fully cooked. However, keep in mind that some slightly burnt sugar spots will also be delicious.
Bake for approximately 45 minutes to an hour, or until the internal temperature reaches 145 – 160 degrees.
Let the meat rest for a few minutes before you cut into it to allow the juices to settle. Slice at your desired thickness, and serve.