Monday, March 22, 2010

Roast Pork Loin Stuffed with Spinach, Bacon and Onion

I've had stuffed pork on my mind for about a week now.  There were a couple of blogs that I read that really got my mouth watering.  Both Nibble Me This, and My Year on the Grill had different takes on stuffed pork recently.  I had to have one.  I have been reading Frank Stitt's Southern Table for a couple weeks and guess what I came across last night, right there on page 223, a stuffed pork loin.  A pork loin stuffed with rosemary, bacon, and onions of all things.  Pork stuffed with pork.  What a great idea. There was only one problem with the recipe from the book, Byrd does not enjoy rosemary.  So I had to make a few changes.

The original recipe calls for:
1/2 lb. slab bacon, cut into 1-inch cubes
4 medium onions, cut into 1-inch cubes
2 cups 1-inch cubes crustless day-old French bread
2 garlic cloves, crushed and finely chopped
2 rosemary sprigs, leaves removed and finely chopped
1 small bunch flat-leaf parlsey, leaves removed and finely chopped
Kosher salt and freshly ground black pepper
1 to 2 tablespoons olive oil or chicken broth, if necessary

This is what I used for the stuffing:
3 slices of bacon, diced
3/4 medium white onion, diced
3 slices day old white bread, crustless
3 cloves of garlic, crushed and finely chopped
1 frozen package of spinach, drained of all liquid
Kosher salt and freshly ground pepper
2 tablespoons of olive oil

Other than those changes to the stuffing, I followed the recipe exactly.
I sautéed the bacon and onions.  Then set them aside to cool.  Once cooled I added the spinach, bread, and garlic, in with them.  The bread was a little dry, even with all of the delicious bacon drippings, so I added the 2 tablespoons of olive oil. I added salt and pepper to taste. Then I put the stuffing in a pastry bag, well the only pastry bag I have is a zip lock bag with a hole cut in one of the bottom corners.
I took a knife and inserted it in the center of the loin, turned it in a circular motion to create a hole.  Then with the back end of a wooden spoon, I widened the hole by pressing against the sides until it was about an inch in diameter.  Then stuffed it, by piping the stuffing into the whole in the center of the meat.  Then seasoned the pork with salt and pepper.

I put it in the oven on 450 for 20 minutes, then turned the oven down to 325 and cooked it for 25 minutes. When the internal temperature reached 145 degrees I then pulled it and set it aside to rest for 10 minutes.  I might have over stuffed it, but it looked and smelled great.

Still trying to go easy on the carbs, I made some steamed broccoli and carrots.  All together it made quite a meal.  This is my plate, I am not a huge fan of cooked carrots.
This was exactly what I wanted.  The stuffing was great, the flavor from the spinach, bacon, onion and garlic worked perfectly with the pork.  I am sure the original stuffing from Southern Table is divine, but I am pretty proud of what came out of my kitchen tonight.  Plus now that I have this under my belt the possibilities are endless.


  1. Man, great-looking tenderloin! Your blog looks great too. Stumbled on it from over at Brent's BGE Blog. Keep up the good work!

  2. A beautiful job... i am so in love with pork... hardly ever have beef anymore...

    That is such a beauty you came up with!

  3. I don't think that's overstuffed at all! Looks great and spinach and bacon are always a good thing.