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
- Cuisine: American
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:
- 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.
- 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.
- Combine goat cheese, chives, parsley together. Salt and pepper to taste. Place in refrigerator to chill.
- Saute chopped shallots until softened, add mushrooms and spinach to pan. Once softened add garlic and cook about two minutes or until fragrant.
- Put goat cheese mixture on inside of pork loin, keep open space at the edges. Top with mushroom spinach mixture.
- 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.
- Place a few pieces of bacon on the bottom of baking pan, and then set the bacon-wrapped pork loin on top.
- 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.