This post is sponsored by the Ohio Pork Council but all opinions are my own.
I miss the old-timey days of having a "butcher" that you could go to - I mean - I guess we still have them at the meat shops but often-times convenience wins. But even the Big Box stores have meat counter guys and I love chatting it up with them.
He said that he liked to stuff it with cheese and bacon - oh ok - twist my arm and tell me the rest!!!
always favorite Historic BBQ Red blend (seriously - I'm a bit obsessed with Historic BBQ). Then I cooked up bacon - should be soft still - mine got a little too cripsy - and put that in the middle with provolone cheese. I wasn't one to ask questions - it's just what he told me to do!
Here's a great video from OhioPork.org on cooking pork - just to back me up on the 145. :-)
And there I was ready to sit down to homemade mashed potatoes steamed broccoli and perfectly cooked stuffed pork loin. The touch of pink in the center means it was cooked to perfection!
I hope you'll enjoy this recipe and share your ideas for how you would stuff the pork loin - I love trying new things - especially with something like this that is so easy and can really be modified to what's in your refrigerator!
Stuffed Pork Loin
1-2 pound pork loin
3 slices bacon
2-3 slices provolone cheese
* Preheat oven to 375
* Soft cook 2 slices of bacon on the stovetop
* Slice pork loin horizontally 85% of the way thru - you want to still leave it connected so you can fold it back over (You can also cut a slit and stuff that way but it seemed a little difficult to do)
* Season your pork all over with your favorite seasoning mix (Historic BBQ Red is mine)
* Lay bacon & provolone in the middle of your loin
* Fold top over and lay left over bacon slices on top of the loin
* Bake for 20 minutes per pound until temperature in the thickest part of the loin is 145 degrees.
**** IMPORTANT **** DON'T GO SOLELY ON TIME YOU READ IN A RECIPE - GET A THERMOMETER AND USE IT!! IT WILL NOT LEAD YOU ASTRAY! :-)