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Lakewood Meats Stuffed Bacon Wrapped Pork Loin

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Grab this garlic-sausage-and-bacon-stuffed, bacon-wrapped pork loin the next time you are heading into Lakewood Meats. This delectable pork loin is seasoned and tied ready for the grill. It makes the perfect fall main and goes with anything from potatoes au gratin to rice pilaf.

If you’re stuffing your own, here are some easy instructions. 

Stuffed Bacon Wrapped Pork Loin
16-oz. pork tenderloin
1 tablespoon olive oil
2 teaspoons minced garlic
¾ tsp. dried thyme
¾ tsp. dried rosemary
Salt and pepper to taste 

Cover pork tenderloin with plastic wrap. Use a meat hammer to pound it to about ¾-inch thick. This will take some time, so be patient and try not to work the meat too much. Otherwise, it will result in stringy bits that end up falling apart.

Cut the excess parts off of the meat to create a square or rectangle. Cut the garlic sausage lengthwise to create thin strips. Mix together the spices; set aside. Rub both sides of the pork with olive oil and sprinkle with all but ¼ teaspoon of the spices. Lay the sausage strips on the tenderloin.

Make a bacon weave that is the same length as the pork tenderloin square. Mine turned out to be a 7×7 weave or 14 total strips of bacon. Gently roll the pork tenderloin up with the bacon and sausage. Add toothpicks into the sides where the bacon pieces end to keep everything intact. Season with extra salt and pepper to taste and the remaining ¼ tsp. of spices.

Start by grilling the loin on all sides until golden brown for about 15 minutes. We used Cowboy lump charcoal on a Weber grill. Move the loin to a baking sheet with a drizzle of olive oil and finish in the oven at 375° for 30 minutes or until meat thermometer reads 150°. Let the loin rest covered for 15 minutes, then slice and serve immediately.

Written by: Lauren Rose, lomade.co, @Laurenrosecooks