Bacon-Wrapped Stuffed Pork Loin Roll

Shopping list

• 1.1 kg pork loin — butterflied

  Sub
• 12 strips bacon strips

  Sub
• 1 tbsp olive oil

  Sub
• 1 tsp salt

  Sub
• 1 tsp black pepper

  Sub
• 1 tsp smoked paprika

  Sub
• 1 tsp garlic powder

  Sub
• 1 tsp onion powder

  Sub
• 1 cup shredded mozzarella cheese

  Sub
• 0.5 cup grated Parmesan cheese

  Sub
• 1 small onion — thinly sliced

  Sub
• 2 cups fresh spinach — chopped

  Sub
• 2 garlic cloves — minced

  Sub
• 1 tbsp chopped fresh parsley

  Sub
• 1 tsp fresh dill — (plus extra for garnish)

  Sub
• 1 tbsp Dijon mustard

  Sub
• 1 tbsp cream cheese — (optional)

  Sub
• 1 tbsp honey — for optional sauce

  Sub
• 2 tbsp mayonnaise — for optional sauce

  Sub
• 1 tsp lemon juice — for optional sauce

  Sub

Step by step

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Butterfly the pork loin and pound it to an even thickness.

3. 3

   Season both sides with salt, pepper, paprika, garlic powder, and onion powder.

4. 4

   Mix the mozzarella, Parmesan, spinach, onion, garlic, parsley, dill, mustard, and cream cheese.

5. 5

   Spread the filling evenly over the pork.

6. 6

   Roll the pork tightly and secure it with kitchen twine.

7. 7

   Wrap the entire roll with bacon, slightly overlapping each strip.

8. 8

   Brush with olive oil and place on a baking rack over a tray.

9. 9

   Roast for 60– 70 minutes, or until the internal temperature reaches 145°F (63°C).

10. 10

    Broil for 3– 5 minutes until the bacon is crispy.

11. 11

    Rest for 10 minutes, slice, and garnish with fresh dill.

12. 12

    For the optional honey mustard sauce, whisk together the Dijon mustard, honey, mayonnaise, and lemon juice, and serve alongside the sliced pork roll.