This spinach and cheese stuffed Bacon Wrapped Pork Loin roast is a fabulous option for enjoying pork in a most delicious way. Serve it with roasted vegetables, or your favorite accompaniments, for a company worthy meal you’ll be happy to share with family and friends.
Bacon Wrapped Pork Loin
This recipe came about after one of my infamous trips to Costco. They had pork loins on sale that particular day and the only drawback was that, they were huge. I simply can’t pass up a good deal so, I came home with a rather large piece of pork that need to be divided into several meals. I made this stuffed pork as well as a chili rubbed pork loin and both were met with rave reviews from my family.
What’s the difference Between Pork Loin and Pork Tenderloin?
- Pork loin and pork tenderloin are cut from different parts of the pig and vary in size. Hence the reason they require cooking for a different length of time. If you love the latter, you may like to checkout this recipe for smoked pork tenderloin from Traeger Grills, too.
- Pork loin is more roast-like, varies in shape and thickness and it’s larger than pork tenderloin making it easier to butterfly and stuff.
- Pork loin can also be cut into pork chops or pork steaks, depending on the thickness desired.
Tips for Making Tender Pork Loin
- To save time the pork roast can be assembled and stuffed in advance and chilled until baking. Allow to rest for 15 minutes prior to baking.
- When checking the temperature of this pork loin, insert the thermometer into the thickest portion of the meat and not into the stuffing to ensure an accurate reading.
- It’s not unusual for some of the cheesy spinach filling to escape while baking. I recommend that you chill the filling so it’s firm before stuffing the loin. Chilling will help delay the softening while it bakes.
- You may roast this pork loin directly on the pan with or without an oven safe baking rack. You may also use a broiler pan.
- You may bake the pork roast and vegetables on a pan together, if desired. Using two separate pans, gives you the option of rotating pans and removing them separately, if the vegetables cook more quickly than the pork roast.
- You may omit the roasted vegetables altogether, if preferred.
Other Pork Dishes to Try
We are a pork loving family and it’s often on our dinner menu. Whether it’s sweet peach glazed pork chops or fried pork tenderloin smothered with pan gravy it’s always met with approval. I also love two-for-one meals like this roasted mesquite rubbed pork tenderloin transformed into a round two meal the next day.
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Helpful Kitchen Items:
Bacon Wrapped Pork Loin
- 1 Tbsp butter
- 1/4 cup finely diced sweet onion
- 1/2 tsp garlic salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
- 5 oz package baby spinach
- 4 oz plain cream cheese softened
- 1/2 cup shredded Parmesan cheese
- 1 3 1/2-4 lb pork loin
- 1 1/2 tsp seasoned salt adjust to your taste
- 12 slices bacon
- 2 medium yellow squash 1/4-inch slices
- 2 medium zucchini 1/4-inch slices
- 8 small Yukon gold or red potatoes halved
- 1 medium onion cut into wedges
- 1 small red pepper seeded and sliced
- 1 small green bell pepper seeded and sliced
- 2 Tbsp grated Parmesan cheese
- In a medium-size skillet melt butter. Add the onion, garlic salt, pepper and red pepper flakes. Cook over medium-high heat for 2-3 minutes or until softened and beginning to brown.
- Add the spinach. Cook until wilted and liquid is released. Remove from the heat and add cream cheese and 1/2 cup shredded Parmesan cheese. Mix until fully combined. Transfer to an airtight container and chill until firm.
- To prepare: Preheat the oven to 375°F. Spray a large rimmed baking sheet or a broiler pan with cooking spray. Set aside.
- Butterfly the pork loin. Use the flat side of a meat mallet to pound to 1/2-inch thickness into approximately a 12 x 8-inch rectangle. Size may vary depending on weight. Season on all sides with seasoned salt.
- Spread evenly over the pork loin leaving 1-inch border. Roll starting from widest edge ending seam side down. Center on the pan.
- Cut bacon slices to just long enough to tuck under the pork loin to secure. Repeat, slightly overlapping until entire pork loin is covered.
- Arrange vegetables around the pork loin or roast on a separate pan. Spray liberally with cooking spray or lightly drizzle with olive oil.
- Season vegetables to your taste with garlic or seasoned salt. Sprinkle with 2 Tbsp grated Parmesan cheese..
- Place into the oven and bake for 50-60 minutes or until a meat thermometer inserted into the thickest portion of the pork resisters 145°F. (Time may vary depending in thickness of pork loin)
- Rest on counter for 10 minutes then slice into desired size pieces. Serve with vegetables on the side.