THIS NOSTALGIC CLASSIC STUFFED PORK LOIN IS SURE TO SATISFY YOUR CRAVING, AND IT’S STUFFED (LITERALLY) WITH VEGGIES AND LEAN PROTEIN! IT’S THE PERFECT MID-WEEK SPECIAL DINNER (AND YOU’LL HAVE BANGIN’ SANDWICHES FOR THE NEXT FEW DAYS).
This stuffed pork loin recipe is one of those recipes that may take you back to your childhood. Stuffed with a hearty mushroom and bacon filling, cooked to perfection and served with creamy mashed potatoes and green beans, it’s a perfect Sunday dinner. And then even better the next day, sliced thin for sandwiches. And the day after and after.
INGREDIENTS
- ▢6 OZ BACON CUT INTO 1” STRIPS
- ▢½ ONION MINCED
- ▢3 CUPS MUSHROOMS DICED
- ▢2 CLOVES GARLIC MINCED
- ▢1 TSP SALT
- ▢1 TSP FRESH ROSEMARY MINCED
- ▢1 TSP OLIVE OIL
- ▢5 LBS PORK ROAST
INSTRUCTIONS
MAKE THE FILLING
- Heat a large skillet over medium heat. Add the bacon and cook until crisp.
- Remove the bacon from the pan, set aside, and drain all but 1 tablespoon of the bacon fat.
- Add the mushrooms to the skillet, season with a pinch of salt and cook until the liquids cooked out of the mushrooms and they are dry 12-15 minutes.
- Add the onions and let them cook until soft for the last 5 to 7 minutes.
- Add the garlic and cook 30 seconds longer.
- Off heat, while everything is still hot, add the rosemary and bacon to the mushroom mix and stir to combine.
- Allow the mushroom filling to cool before stuffing the pork.
PREPARE THE PORK LOIN
NUTRITION
Serving: 1g | Calories: 383kcal | Carbohydrates: 2g | Protein: 54g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 154mg | Sodium: 458mg | Potassium: 982mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
