Cookstr.com

Roast Pork Loin Stuffed with Rosemary, Bacon, and Onions

Updated February 23, 2016
(1 Votes)

0 Comments

Stuffing a pork loin requires a little patience, but the results can be beautiful and show how a few simple ingredients—onion, rosemary, and bacon—can be sublime when combined. Try to find naturally raised pork such as that from Niman Ranch (www.nimanranch.com) for the best flavor. If you’re lucky enough to have leftovers, they’re a real treat. Wilted Greens, such as escarole or rapini, tossed with olive oil makes a quick and tasty side dish.

To Drink: Rioja Gran Reserva, Marqués de Murrieta Barbera d’Asti, Coppo

Serves8

Cooking Methodroasting

CostModerate

Moderate

Total Timeunder 2 hours

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationmain course

Mealdinner

Taste and Texturemeaty, savory, smoky, spiced

Ingredients

  • ½ pound slab bacon, cut into 1-inch cubes
  • 4 medium onions, cut into 1-inch dice
  • 2 cups 1-inch cubes crustless day-old French bread
  • 2 garlic cloves, crushed and finely chopped
  • 2 rosemary sprigs, leaves removed and finely chopped
  • 1 small bunch flat-leaf parsley, leaves removed and finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 to 2 tablespoons olive oil or chicken broth, if necessary
  • 1 center-cut boneless pork loin roast (about 4 pounds)

Instructions

Place the bacon and onions in a roasting pan and roast, stirring once or twice, until the onions are slightly golden and the bacon is semi-crisp, about 15 minutes. Transfer the onions and bacon, with all the drippings, to a bowl and set the pan aside. (Leave the oven on.) Add the bread cubes, garlic, rosemary, and parsley to the bowl and season with salt and pepper. You may need to moisten the mixture with a little olive oil or a splash of chicken broth. Let cool.

Meanwhile, prepare the pork: Preheat the oven to 450°F. Insert a sharp boning knife or other long thin knife into the center of one end of the roast and turn it in a circular motion to create a hole. Then insert a clean sharpening steel or the handle of a wooden spoon and push against the meat to create a larger space in the center of the pork loin. Continue until you’ve created a 1½-inch-diameter tunnel all the way through the pork.

Place the stuffing in a pastry bag without a tip and pipe the stuffing into the pork loin. Tie the pork loin into an even roll with kitchen twine. Season with salt and pepper and place in the roasting pan. Roast for 20 minutes.

Turn the oven down to 325°F and continue roasting for another 30 minutes, or until the internal temperature reaches 145° to 150°F on an instant-read thermometer. Allow the pork to rest on a rack set over a platter for 5 or 10 minutes.

Slice the pork 1 inch thick and arrange a couple of slices on each plate.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I have made this recipe of Frank Stitt's. It is beyond incredible... the reaction from my guests was 'dazzled/sublime'. It isn't really hard; it's a bit tedious, but well worth it. And it loses nothing the next day if you manage to keep any overnight.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password