French🥩 Meat

Bacon-Wrapped Stuffed Pork Loin

Name: Bacon-Wrapped Stuffed Pork Loin
Total time: 2 h
Cuisine: French
Ingredients: 2½ lb pork loin; ¾ lb spicy Italian sausage; ~12-14 slices bacon slices; 2 shallots; ~2 tbsp butter; 1 tbsp dried cherries; 1 tbsp dried cranberries; 1 tsp fresh thyme; 2 egg whites; 2 tbsp heavy cream; ~2 tbsp cognac; ~2 tbsp fresh parsley; 1 tsp garlic; ~1 tsp dried Herbes de Provence; ~1 tsp salt; ~½ tsp black pepper

⏱ 120 min

An elegant pork main dish featuring a butterflied pork loin filled with spicy sausage mousse studded with dried cherries and cranberries, wrapped entirely in bacon, and roasted until perfectly cooked.

Adapted from a video by Chef Jean-Pierre

The Ultimate Pork Dinner! Stuffed Pork Loin | Chef Jean-Pierre

Watch on YouTube

Ingredients

pork loin2½ lb
spicy Italian sausage¾ lb
bacon slices~12-14 slicesest.
shallots2
butter~2 tbspest.
dried cherries1 tbsp
dried cranberries1 tbsp
fresh thyme1 tsp
egg whites2
heavy cream

Steps

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1
Prepare the pork loin by carefully removing the fat cap on top using a sharp boning knife, following the edge of the fat and pulling it away while minimizing meat loss.
2
Butterfly the pork loin using a long slicing knife by cutting into one side about one-third of the way through, then flip and cut from the opposite side to open it up like a book.
3
Gently sauté the two minced shallots in butter over low heat, allowing them to release their juices without browning. Add the minced garlic and let the pan's residual heat cook it.
4
Process the spicy Italian sausage, egg whites, and cream in a food processor until smooth and mousse-like.
5
Fold the sautéed shallots, dried cherries, cranberries, fresh thyme, cognac, and chopped fresh parsley into the sausage mousse, mixing gently to combine.
6
Place the butterflied pork loin between two sheets of plastic wrap on a damp cutting board and gently pound it with a meat tenderizer to an even thickness.
7
Spread the sausage mousse evenly over the pork loin, leaving the edges bare, then use the plastic wrap to help roll it tightly into a cylinder.
8
Refrigerate the rolled pork loin for at least 30 minutes to 45 minutes until it is well chilled and easier to handle.
9
Arrange the bacon slices with the smooth skin side facing outward, layering them to cover the entire pork loin. Use longer bacon strips for the sides to ensure complete coverage.
10
Flip the bacon-wrapped pork loin and check that the bottom is completely covered, trimming any excess bacon if needed.
11
Place the bacon-wrapped pork on a baking dish, season with cracked black pepper and fresh thyme sprigs, and roast in a preheated 375°F oven for about 1.5 hours until the internal temperature reaches 140-145°F.
12
Remove the pork from the oven and let it rest for a few minutes before slicing to retain the juices.
13
Slice the pork loin to reveal the beautiful mousse filling and dried fruit garnish, then serve. Pair with a port wine or wine reduction sauce if desired.

Bacon-Wrapped Stuffed Pork Loin

Ingredients

Steps

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