I love the Meijer team because they are friendly and helpful. On this particular day – I bought a nice thick pork loin and the guy asked me how I was going to make it – if I was making chops or a loin – I said a loin and he said he an idea for me. I was all ears!
He said that he liked to stuff it with cheese and bacon – oh ok – twist my arm and tell me the rest!!!
I sliced the thick pork loin in half horizontally and coated it all over with my 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!
Then you fold it back over and bake at 375 for 20 minutes per pound (or so) and cook to 145 degrees. This is important – much to Grandma’s chagrin – you can AND should eat pork with a little pink in the middle! Thank goodness!! No more dried out oinkers for me!
Here’s a great video from OhioPork.org on cooking pork – just to back me up on the 145. 🙂
After baking for about 30 minutes or so – I felt like the top was drying out a little. I had some bacon left and thought – BINGO BANGO! So I cut the pieces and laid them over the top and back in the oven she went!
When it was at temperature – the top bacon wasn’t really cooked – so I just gave it to the pups – but it did it’s job moistening the top layer of loin and keeping it amazingly juicy!
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