Bacon Wrapped Pork Loin Stuffed with Herbed Goat Cheese, Spinach, & Mushrooms

Bacon Wrapped Pork Loin Stuffed with Herbed Goat Cheese, Spinach, & Mushrooms

shared by Jennifer

Details:

    PT35M
  • Prep Time: 35 Minutes
  • PT1H
  • Cook Time: 1 Hour
  • PT1H35M
  • Total Time: 1 Hour 35 Minutes
  • Difficulty: Intermediate
  • Serves: 6 people
  • You will need to take your knife to make a cut the length of the loin about a half-inch from the bottom of the loin. The first cut will need to stop about

Ingredients:

  • 3 pound pork loin trimmed of fat cap
  • 1 pound bacon
  • 8 ounces sliced mushrooms
  • 3 whole shallots chopped
  • 1 tbsp minced garlic
  • 4 ounces baby spinach
  • 8 ounces goat cheese
  • 1/2 handful fresh chives
  • 1/2 handful fresh parsley
  • Salt and pepper to taste

Directions:

  1. You will need to take your knife to make a cut the length of the loin about a half-inch from the bottom of the loin. The first cut will need to stop about 3/4 through the loin.
  2. Open the pork to get ready to make your second cut to the loin. Take your knife along the center part and make a second cut in order to open the pork loin to make it flat. Season to taste with salt and pepper.
  3. Combine goat cheese, chives, parsley together. Salt and pepper to taste. Place in refrigerator to chill.
  4. Saute chopped shallots until softened, add mushrooms and spinach to pan. Once softened add garlic and cook about two minutes or until fragrant.
  5. Put goat cheese mixture on inside of pork loin, keep open space at the edges. Top with mushroom spinach mixture.
  6. Roll pork loin until you reach the end, and place seam side down. Cover loosely with bacon, tucking the ends under the bottom of the pork loin roll.
  7. Place a few pieces of bacon on the bottom of baking pan, and then set the bacon-wrapped pork loin on top.
  8. Bake in a preheated 400-degree oven for about an hour or until the internal temperature reaches 145-degrees. Remove from oven, tent with foil, and rest for ten minutes prior to serving.