Bacon-Wrapped Pork Loin with Peach & Blue Cheese Stuffing
Pork loin is a wonderful choice for a family and friends dinner, and this recipe will definitely kick it up a notch. Wrapped in bacon (which keeps this lean meat juicy) and stuffed with peach and blue cheese, this is destinated to become a favorite.
- 2 1/2 pound New York (top loin) pork roast
- 6 slices bacon
- 1 tablespoon butter
- 2 tablespoons yellow onion diced
- 3 slices bread toasted and diced
- 1/2 peach peeled and diced
- 2 tablespoons blue cheese crumbles
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon dried thyme
- 1 1/4 teaspoons salt divided
- 1/4 teaspoon pepper
- 3/4 cup chicken broth
- 6 tablespoons brown sugar packed
- 2 teaspoons smoked paprika
- 2 tablespoons Dijon-style mustard
- Butcher’s twine
Preheat the oven to 375 degrees F.
Meanwhile, in a small skillet over low heat, melt the butter. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Transfer the onion to a large bowl and add the bread, peach, cheese, parsley, thyme, 1/4 teaspoon salt and pepper. Slowly pour in the broth and stir until combined. Set aside.
Butterfly the pork by cutting it lengthwise to within 1/2-inch of the bottom side. Do not cut all the way through. Open it out and pound to 8×10-inch rectangle, fat side down. Spread the stuffing mixture over the pork, leaving about a 1-inch border at the edges. Roll the pork up, jelly-roll style, and arrange it seam side down. Spread the mustard all over the meat.
In a small bowl, combine the brown sugar, paprika and 1 teaspoon salt. Rub the mixture all over the roast, then wrap the bacon slices around the roast. Tie the roast with butcher’s twine at each slice of bacon. Arrange the pork, seam side down, in a roasting pan and roast until the internal temperature of the pork reaches between 145 degrees F. (medium rare), with a 3-minute rest, and 160 degrees F. (medium), about 1 hour and 15 minutes, basting halfway through.
Let rest 15 minutes before slicing and serving.
Serves 10 to 12
Courtesy of Devi McDonald, diddlesanddumplings.com