I have decided that what the world needs is more bacon. Bacon would prevent wars, save marriages, clear up acne, cause massive weight loss, stop global warming, prevent tornadoes, and make everyone too darn happy to fuss over the little things.
So I have done my part here to encourage world peace. How, you ask? Did you even look at the photo and title, for Heavens sake!? Look at all that bacon! It’s pork, wrapped in pork, then stuffed with more pork! What else can one woman do to stop wars…and tornadoes?!! I’m a doctor, not a soldier, Jim!!! Sorry; Star Trek moment there.
This takes a bit more time than my usual cookies or brownies, but there is nothing here that you can’t manage. You just need a sharp knife for cutting the pork and laying it out flat. And bacon. Lots of bacon.Â Did I mention bacon?
I roasted this in the oven, but if you’re a grill guru, I would imagine it could be done that way, too. Either way though, this is delicious! A juicy pork loin, cut to lay flat, rolled around a delicious bacon jam* and provolone cheese, then smothered in a stone ground mustard and honey topping and wrapped in even more bacon. What more do you need in this life? Except maybe a good beer to have with it?
You know the drill…..
Mrs. Cupcake, who needs more bacon.
Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Bacon Wrapped Pork Loin Stuffed With Bacon Jam & Provolone Cheese
- Bacon Jam- (You can make this days ahead of time if you prefer)
- 1 1/4 pounds good quality thick cut bacon (make extra- you know well you’ll eat some)
- 1 1/2 cups chopped onion
- 2 cloves garlic, minced
- 3 tablespoons dark brown sugar
- 3 tablespoons of either maple sugar or real maple syrup
- 1/2 cup chicken broth
- 1/4 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon ground red pepper flakes (optional)
- 5 lb pork loin (approximately; the world won’t collapse if it’s somewhat bigger or smaller; just change your cooking time and the amount of the filling ingredients you use, accordingly)
- 1/2 cup stone ground mustard
- 1/3 cup honey
- dash cayenne pepper
- 1 teaspoon (or to taste) McCormicks Smoked Sea Salt
- 1 to 1 1/2 cups bacon jam
- 8 slices provolone cheese
- 1 pound bacon, cooked long enough to soften it and render out some of the fat
- Make the bacon jam-In a large shallow pan, fry the bacon until crisp and brown but not overly crunchy, Remove from the pan, crumble it up (don’t eat too much!) and set aside on a plate.
- Drain off all but about 2 tablespoons of the fat. Add the onions and garlic to the fat left in the pan and saute over medium heat until limp and tender, about 5 minutes. Add the rest of the jam ingredients along with the bacon and cook over medium heat, stirring frequently, until the mixture has cooked down and thickened somewhat, about ten minutes. Hold back the 1 to 11/2 cups and put the rest in a covered container in the fridge. It will keep for about 2 weeks.
- First thing to do after the jam is made is to slice the pork loin open. I will do my best to describe the method. It’s easy as can be, but I stink at describing stuff like this, lol.Â Get a large cutting board and a sharp knife. About 1 inch up on the long side of the loin, cut almost all the way through, stopping short of the other side. Open the loin and do the same thing again. That cut should open the loin up, but if not, do it one more time. You should end up with a flat rectangular piece of meat. If it bulges and is too thick in any spots, carefully slice those parts off to make the meat an even thickness.
- Spread the open loin with the bacon jam. Then top that with the provolone cheese. Carefully roll up the loin and use kitchen twine to tie it up so it won’t open up while cooking. Place in a large foil lined baking pan.
- In a small bowl, combine the stone ground mustard, honey and cayenne pepper. Spread this over the top of the loin. Sprinkle with the smoked sea salt.
- Take the slightly cooked bacon and wrap it around the loin from end to end, folding pieces under if needed to secure them.
- Preheat the oven to 375. Roast the pork loin until it reaches an internal temp of 145 degrees, about an hour for a five pound loin. Since it’s sliced thinner and rolled, it doesn’t take as long to roast as a typical loin would, so check the internal temp often. Cover the pork with foil if at any point the bacon is getting too brown.
- When done, let it rest in the pan for at least ten minutes and up to half an hour before slicing.
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