Ah, let me tell you about this delicious Bacon & Sun-Dried Tomato Stuffed Pork Loin! Picture this: it’s a cozy Sunday evening, I’m in the kitchen, and the aroma of sizzling bacon is wafting through the air. It’s a scent that instantly brings back memories of family gatherings and festive dinners at my grandma’s house. This dish not only fills your belly but also warms your heart. I love how everything about it feels special yet remains easy enough for a weeknight dinner feast.
What makes this recipe particularly delightful is the combination of savory bacon, tangy sun-dried tomatoes, and a hint of garlic and herbs. It brings together all those mouthwatering flavors that make you want to dive right in. Plus, it is surprisingly straightforward to make! Let’s dive into the nitty-gritty.
What’s in Bacon & Sun-Dried Tomato Stuffed Pork Loin?
Pork Loin: This is the star of the show! A center-cut pork loin is lean and flavorful, perfect for holding a stuffing.
Bacon: Who can resist crispy bacon? It adds a savory crunch that enhances the flavor of the dish beautifully.
Sun-Dried Tomatoes: These little gems provide a burst of tangy sweetness. I prefer sun-dried tomatoes packed in oil as they bring extra moisture and flavor to the mix.
Mushrooms: I like using cremini or button mushrooms for their earthy taste. They soften up beautifully and add a comforting umami flavor.
Breadcrumbs: These will help bind the stuffing together and create a delightful texture.
Fresh Basil: A must for added freshness. The aroma of fresh basil will make your kitchen smell like a dreamy Italian kitchen!
Garlic: Because garlic makes everything better! It adds depth and a delicious aroma to the stuffing.
Dried Oregano, Salt, and Pepper: These staples bring balance and enhance all the flavors.
Red Pepper Flakes (optional): For those who enjoy a little kick, these can add a delightful spice.
Parmesan Cheese (optional): This adds a lovely cheesy note, but feel free to skip if you’re looking to lighten things up.
Olive Oil: Just a drizzle will do for searing and adds a hint of richness.
Fresh Thyme: A lovely garnish that not only looks pretty but also adds a wonderful herbal touch.
Is Bacon & Sun-Dried Tomato Stuffed Pork Loin Good for You?
Absolutely! While it’s a heartier dish, there are some great health benefits.
Pork Loin: It’s a lean source of protein, helping you feel full and satisfied. This cut is also lower in fat compared to other pork cuts.
Bacon: Moderation is key here—it’s rich in flavor but can be higher in fat and sodium. Using high-quality bacon can help!
Sun-Dried Tomatoes: These are packed with vitamins A and C, plus antioxidants. They’re incredibly nutrient-dense!
Mushrooms: Rich in B vitamins and minerals like selenium, they are also low in calories. Plus, they offer a meaty texture.
Overall, enjoy this dish occasionally for a delightful treat, and balance it with lighter fare throughout the week!
Ingredients
– 2-3 pounds pork loin (center-cut)
– 6 slices bacon, chopped
– 1 cup sun-dried tomatoes, chopped (packed in oil, drained)
– 1 cup mushrooms, finely chopped (such as cremini or button mushrooms)
– 1/2 cup breadcrumbs
– 1/2 cup fresh basil, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)
– 1/4 cup grated Parmesan cheese (optional)
– Olive oil (for drizzling)
– Fresh thyme (for garnish)
This recipe serves about 6-8 people, depending on portion sizes. Perfect for a family dinner!
How to Make Bacon & Sun-Dried Tomato Stuffed Pork Loin?
1. **Preheat the oven**: Preheat your oven to 375°F (190°C).
2. **Prepare the stuffing**: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and drain on paper towels, leaving about 1 tablespoon of bacon fat in the skillet.
3. **Cook the vegetables**: In the same skillet, add the chopped mushrooms and cook until softened, about 4-5 minutes. Add the sun-dried tomatoes, garlic, oregano, salt, pepper, and red pepper flakes (if using). Sauté for another 2-3 minutes until everything is well combined and fragrant.
4. **Combine stuffing ingredients**: In a mixing bowl, combine the cooked bacon, sautéed vegetables, breadcrumbs, fresh basil, and Parmesan cheese (if using). Mix well and set aside.
5. **Prepare the pork loin**: Butterfly the pork loin by slicing it lengthwise, being careful not to cut all the way through. Open it like a book and flatten it out slightly with a meat mallet or rolling pin.
6. **Stuff the pork loin**: Spread the stuffing mixture evenly over the pork loin. Roll the pork loin tightly from one end to the other, securing it with kitchen twine or toothpicks to hold it in place.
7. **Sear the pork loin**: Heat a couple of tablespoons of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed pork loin for 3-4 minutes on each side until golden brown.
8. **Bake the pork loin**: Transfer the skillet with the pork loin to the preheated oven. Bake for 25-30 minutes or until the internal temperature reaches 145°F (63°C).
9. **Rest and slice**: Remove from the oven and let the pork loin rest for 10 minutes before slicing. This helps retain the juices.
10. **Serve**: Slice the stuffed pork loin into medallions and serve over a bed of polenta or creamy mashed potatoes. Garnish with fresh thyme for a beautiful presentation.
A Little Extra Love for Your Pork Loin
Here are some additional suggestions to make your stuffed pork loin truly shine:
– You can switch up the stuffing by adding spinach or kale for a pop of color and nutrition.
– Pair this pork loin with a zesty salad for some added freshness.
– If you want more flavor, consider marinating the pork loin with some balsamic vinegar and herbs for a few hours before stuffing.
I really hope you give this Bacon & Sun-Dried Tomato Stuffed Pork Loin a try! It’s sure to impress everyone at the dinner table, and I bet you’ll have some fabulous leftovers (if there are any!). Happy cooking, and don’t forget to reach out to me with your own culinary adventures!
