Stuffed Pork Loin w/ Bacon, Sun-Dried Tomatoes & Mushrooms
This flavorful stuffed pork loin is packed with a savory filling of crispy bacon, mushrooms, sun-dried tomatoes, and bell peppers, all seasoned with oregano and white wine.
Coated with a mustard and smoked paprika crust, the roll is seared to golden perfection before baking, resulting in a juicy, aromatic centerpiece perfect for the holiday table or any special meal. Best served with either mashed potatoes, Hasselback potatoes, and roasted sweet potatoes.
Enjoy!
Stuffed Pork Loin w/ Bacon, Sun-Dried Tomatoes & Mushrooms
This delicious pork loin roll is filled with a rich blend of crispy bacon, mushrooms, sun-dried tomatoes, and bell peppers, enhanced with oregano and white wine.
Ingredients
For the Pork Loin Roll:
- 2 kg pork loin opened for rolling
- 1 clove garlic finely chopped
- 2 tbsp mustard
For the Stuffing:
- 200 g bacon
- 1 onion finely chopped
- 300 g white mushrooms sliced
- 1 red bell pepper finely chopped
- 100 ml white wine
- 80 g sun-dried tomatoes finely chopped
- 1 tsp oregano
- Salt
- Pepper
- Olive oil
For the Coating:
- 2 tbsp mustard
- 2 tsp oregano
- 2 tsp smoked paprika
- Olive oil
Instructions
- Preheat the oven to 180° C/356° F, with both top and bottom heat elements.
- Lay the pork loin out on the kitchen top. Using a knife, make small incisions all over the surface. Insert the garlic into these holes to infuse flavor. Brush the entire surface with mustard.
- Heat a skillet over medium heat. Sauté the bacon for 3-4 minutes until crispy. Remove from the pan and set aside.
- In the same skillet, add a little olive oil if needed and sauté the onion for 2-3 minutes. Add the mushrooms, red bell pepper, sun-dried tomatoes, and oregano. Continue cooking for 4-5 minutes.
- Pour in the white wine, season with salt and pepper, and stir well. Return the crispy bacon to the pan. Remove from heat and let the filling cool for 5 minutes. Spread the mixture evenly over the pork loin.
- Roll the pork loin up tightly and secure with kitchen twine.
- Brush the rolled pork loin with olive oil and mustard. Sprinkle with smoked paprika and oregano.
- Heat a large skillet over high heat. Sear the pork loin for 1 minute on each side, until browned.
- Place the roll in a baking tray lined with parchment paper, then cover it with another sheet of parchment paper and aluminum foil. Bake for 1 1/2 hours, then uncover and bake for an additional 20 to 30 minutes.
- Let the roll cool for 10 minutes, remove the twine, cut into portions and serve – either with mash or baked potatoes.
Notes
Chef’s tip: If preferred, it can be wrapped and roasted in parchment paper or a Dutch oven.
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