Bacon Wrapped Stuffed Pork Loin
Published: Friday, May 22, 2020
4 lb. pork loin
1 lb. mild pork sausage
8 oz. cream cheese, softened
1 c. shredded carrot
1 c. fresh spinach
1 tsp. garlic, minced
½ tsp. rubbed sage
½ tsp. dry mustard
¼ tsp. onion powder
¼ tsp. black pepper
12 to 20 pieces thick cut bacon
2 c. marinade of choice (optional)
Cook sausage and garlic. Drain and cool. In a large bowl, mix cream cheese, sausage, carrot, spinach and seasonings. Combine well.
Wash pork loin and pat dry. Cut loin open lengthwise ¾ of the way through. Leave the loin attached on one of the longest sides. Carefully stuff loin with the stuffing, and wrap tightly with bacon. Secure with toothpicks. Place pork loin in a shallow dish and cover with marinade, if desired. Cover and refrigerate for several hours, turning the loin occasionally.
Heat grill to 400°. Place loin on the grill, and reduce heat to 325°. Close grill and cook pork loins evenly on all 4 sides. Turn frequently, browning the bacon. Continue cooking and turning until pork reaches an internal temperature of around 150°. (Check temperature in the loin meat, not in the center where the stuffing is.)
Remove from heat and cover with foil. Let rest 15 minutes. Slice carefully and serve. —8 servings.
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