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Stuffed Pork Loin Recipe: The Ultimate Dinner Delight!
Hello friends, today I want to share with you a dish that’s close to my heart – an amazing Stuffed Pork Loin Recipe wrapped in bacon, that is not only easy to make, but will truly impress.
It starts with the selection of the perfect pork loin. I always make it a point to source my pork loin from a trusted source which for me happens to be Whole Foods.
However, if you don’t have a Whole Foods near you, try to find a quality butcher or high-end food market. It’s not just about the flavor, but the trust and relationship you’ve built with the source of your ingredients.
Why Bacon, You Ask?
A good question. While many of my fellow chefs swear by the fat cap, I’ve always been a firm believer in the magic of bacon. After all, with bacon, you know it’s bound to be delicious!
Replacing the fat cap with bacon not only gives this Stuffed Pork Loin Recipe a crispy edge but also infuses it with a smoky aroma that’s simply irresistible.
The Secret Behind My Mousse
The sausage mousse is where this Stuffed Pork Loin Recipe comes alive. While it might sound sophisticated, trust me, there’s nothing complicated about it.
Using spicy Italian sausage, a touch of butter, shallots, dried cherries, cranberries, and a hint of garlic, this mousse becomes the centerpiece of our stuffed pork loin.
And of course, if you choose, a splash of Cognac takes it up another level. But, it’s not just about the taste; it’s about crafting a texture that harmonizes with the succulent pork loin.
For me, this stuffed pork loin is more than just a recipe; it’s a tapestry of my experiences, learnings, and passion. It’s about understanding the essence of each ingredient and honoring culinary traditions, and what I’ve learned over more than 40 years as a professional chef.
Whether you’re a fellow chef or someone who simply loves to cook, I hope you enjoy making this amazing Stuffed Pork Loin recipe as much as I do.
Stuffed Pork Loin Recipe with Sausage and Black Cherry Mousse Wrapped in Bacon
This Stuffed Pork Loin recipe is a showstopper, perfect for a special occasion or holiday meal. The tender pork loin is filled with a flavorful sausage mousse, dried cherries, cranberries, and fresh herbs, all wrapped in crispy bacon.
It's a delicious combination of savory and sweet flavors that will impress your guests. Follow this step-by-step recipe for a mouthwatering dish that is sure to become a family favorite.
4.21 from 84 votes
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Course Dinner, Main Course
Cuisine American
Servings 4 - 6 servings
Calories
Recipe Video
Recipe Ingredients
For the Pork Loin:
- 1 boneless Pork Loin, approximately 2.5 pounds (1134g)
- 10 - 12 slices of Bacon 250g
- Salt and Black Pepper to taste
- 1 teaspoon 5g Freshly ground Black Pepper
- 1 teaspoon 5g Dried Herbes de Provence
- 2 cups of Sausage Mousse (see recipe below)
For the Sausage Mousse:
- 2 tablespoons Butter
- 2 large Shallots, finely chopped
- 1 tablespoon 10g Dried Cherries
- 1 tablespoon 10g Dried Cranberries
- 1 teaspoon 5g Fresh Thyme Leaves, chopped
- 1 teaspoon 5g Garlic, minced
- 3/4 pound 340g Spicy Italian Sausage (or Ground Pork)
- 2 large Egg Whites
- 2 tablespoons 30ml Heavy Cream
- 1 tablespoon 15ml Cognac or Bourbon (optional)
Recipe Instructions
Prepare the Sausage Mousse:
In a saucepan, melt the butter over medium heat.
Add the shallots and sauté gently until translucent.
Stir in the dried cherries, dried cranberries, minced garlic. Turn the heat off and let the garlic infuse for a few more minutes and reserve in the fridge while you prepare the mousse.
Remove the sausage from its casings if using links.
In a food processor, combine the sausage, egg whites, heavy cream, cognac (if using).
Process the mixture until it forms a smooth mousse-like consistency.
Transfer the sausage mixture to a bowl and mix in the shallot and cherry mixture. Add freshly chopped parsley and mix well.
Prepare the Pork Loin:
Clean the pork loin by removing the fat cap. Try to remove as little meat as possible.
Using a long, slicing knife, cut horizontally into the pork loin about 2/3 of the way down from the top. Open up the pork loin like a book.
Then slice the thicker side1/2 way down but not all the way through so you can open that side up like a book.
Aim for an even thickness throughout. (This is demonstrated in the video)
Pound the pork loin between two sheets of plastic wrap to achieve a uniform thickness if necessary.
Season the inside of the butterflied pork loin with salt and pepper.
Spread the sausage mousse evenly over the pork loin, leaving a small border around the edges.
Roll the pork loin tightly from one end to the other, enclosing the sausage mousse and filling, using the plastic wrap to help.
Secure the roll by tying it with the plastic wrap and refrigerate for 15/20 minutes to firm it up a little.
Preheat Oven to 375°F (190°C)
Wrap the entire stuffed pork loin with bacon slices, ensuring the ends are tucked underneath.
Season it with freshly ground black pepper andHerbs De Provence.
Place the bacon-wrapped pork loin on a baking sheet or roasting pan.
Roast the pork loin in the preheated oven for approximately 1 to 1 ½ hours, or until the internal temperature reaches 140-145°F (60-63°C).
Let the pork loin rest for about 10 minutes before slicing.
You can find the items below used in making this dish at our online store!
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Frequently Asked Questions About Stuffed Pork Loin Recipe
1. What is the difference between pork loin and pork tenderloin?
Pork loin and pork tenderloin are two different cuts of meat. Pork loin is a larger, wider cut that comes from the animal’s back, while pork tenderloin is a long, narrow cut that runs along the backbone. Pork loin is typically fattier and can be bone-in or boneless, whereas pork tenderloin is leaner and always boneless.
I do have a recipe for a Walnut Stuffed Pork Tenderloin served with a Port Wine Sauce you may enjoy as well. The Port Wine Sauce would also be excellent with this Stuffed Pork Loin Recipe
2. How do you butterfly a pork loin?
To butterfly a pork loin, place it on a cutting board. Using a sharp knife, make a horizontal cut along the length of the loin, stopping about an inch from the opposite side. Open the loin like a book and pound it to an even thickness if necessary.
3. Can you overstuff a pork loin?
Yes, overstuffing can cause the filling to spill out during cooking. It’s essential to leave a border when spreading the stuffing and to roll the loin tightly to ensure the filling stays inside.
4. How do you ensure the bacon wrapping doesn’t fall off the pork loin while cooking?
If you choose you can use toothpicks or kitchen twine to secure the bacon in place. Ensure the bacon overlaps slightly, and the ends are tucked underneath the loin.
However, if you wrap the bacon and tuck it in underneath, and chill it for about 30 mins, as outlined in the recipe, that should not be unnecessary.
5. What internal temperature should a stuffed pork loin reach?
The recommended internal temperature for cooked pork is 145°F (63°C). It’s essential to ensure both the pork and the stuffing reach this temperature for safety.
6. Can you prepare this stuffed pork loin recipe a day in advance?
Yes, you can prepare and stuff the pork loin a day in advance. Store it in the refrigerator, wrapped in plastic wrap or in an airtight container. Before cooking, let it sit at room temperature for about 30 minutes.
7. What sides pair well with this stuffed pork loin recipe for a special occasion?
Popular side dishes include Roasted Brussels Sprouts, Mashed Potatoes, Green Bean Almondine, and apple sauce. For a festive touch, consider Cherry Cranberry Sauce or a fresh Spinach Salad.
8. What wine pairs well with stuffed pork loin?
A medium-bodied red wine like Pinot Noir or a white wine like Chardonnay can complement the flavors of pork loin stuffed with sausage and black cherries.
9. How do you keep pork loin from drying out?
To prevent pork loin from drying out, avoid overcooking it. Using a meat thermometer ensures accurate cooking. Brining or marinating the pork can also help retain moisture.
10. With this Stuffed Pork Loin Recipe can you use a substitute for bacon when wrapping the pork loin?
Prosciutto, pancetta, or even thinly sliced ham can be used as alternatives to bacon for wrapping pork loin.
11. Can you freeze stuffed pork loin?
Yes, you can freeze stuffed pork loin. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. For best quality, consume within 2-3 months.
12. How do you reheat this stuffed pork loin recipe?
Preheat your oven to 325°F (165°C). Place the pork loin in an oven-safe dish and cover with aluminum foil. Heat until the internal temperature reaches 145°F (63°C).
13. Can you grill stuffed pork loin?
Yes, you can grill stuffed pork loin. Use indirect heat to ensure even cooking and to prevent the outside from burning before the inside is fully cooked.
14. What herbs and spices pair well with pork?
Sage, rosemary, thyme, garlic, onion, fennel, and paprika are some of the herbs and spices that complement pork’s flavor.
15. How long should you let your stuffed pork loin rest after cooking?
Allow the pork loin to rest for at least 10 minutes after cooking. This helps the juices redistribute, ensuring a moist and flavorful meat.
16. Can you stuff pork loin with cheese?
Absolutely, cheese can be used as a stuffing ingredient for pork loin. Popular choices include feta, goat cheese, and mozzarella. Pair with herbs, nuts, or fruits for added flavor.
Or you can try my Stuffed Pork Chops Cordon Bleu Recipe you could even switch out the pork chops for a pork loin!
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Chef Jean-Pierre
Master Chef at ChefJeanPierre.com
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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