Smoked Bacon Wrapped Stuffed Pork Loin Roast Recipe by StephieCanCook
Cooking Instructions 1 In a medium bowl stir together cream cheese, spinach, cheddar cheese, garlic, dried minced onion, salt, and pepper until well combined. Set aside 2 Trim excess fat from outside of pork loin roast. Butterfly cut your pork loin. Open to lay flat and place inside a large freezer bag, or lay a piece of plastic wrap on top of the meat. Using a meat mallet or rolling pin pound meat to an even thickness all over (about 1/2 inch thick). Note: I prefer to use freezer bags for pounding out meat because they are sturdier than plastic wrap. 3 Line a baking sheet with foil or parchment paper. Arrange all but 8 slice of the bacon (about half the package) in a single layer with the long sides overlapping by about 1/4 inch. Arrange 6 slices as a cross section perpendicular to first layer. Keep the final 2 set aside for now. 4 Lay pork loin on top of bacon with what will be the "bottom half" centered in all of the bacon. Then, spread stuffing mixture evenly over the bottom half of the pork loin. 5 Fold over the top half of the pork loin to gently lay on top of stuffing (do not press). Wrap bacon over the pork loin starting with the side closest to you, then the far side, then finally the ends alternating sides with each bacon strip. Finally, lay the last 2 slices of bacon across the top spaced about an inch apart. 6 Tie with kitchen twine around the last 2 slices of bacon placed. Then in two places across end to end as well. Season all over the outside generously with your favorite barbecue rub or simply with salt, pepper, garlic powder, and onion powder. 7 Prepare your smoker (or set up a grill for smoking) using your personal method or manufacturer's recommendations for your device. Smoke pork loin at 200°F for 2 hours, or until internal temperature reads 145°F. Baste during the last 30 minutes of cooking with your favorite barbecue sauce if desired. To crisp your bacon place under the broiler in the oven for about 5 minutes. Let rest for 15 minutes after cooking. Cut twine, slice, serve, and enjoy! 1 In a medium bowl stir together cream cheese, spinach, cheddar cheese, garlic, dried minced onion, salt, and pepper until well combined. Set aside 1 In a medium bowl stir together cream cheese, spinach, cheddar cheese, garlic, dried minced onion, salt, and pepper until well combined. Set aside 2 Trim excess fat from outside of pork loin roast. Butterfly cut your pork loin. Open to lay flat and place inside a large freezer bag, or lay a piece of plastic wrap on top of the meat. Using a meat mallet or rolling pin pound meat to an even thickness all over (about 1/2 inch thick). Note: I prefer to use freezer bags for pounding out meat because they are sturdier than plastic wrap. 2 Trim excess fat from outside of pork loin roast. Butterfly cut your pork loin. Open to lay flat and place inside a large freezer bag, or lay a piece of plastic wrap on top of the meat. Using a meat mallet or rolling pin pound meat to an even thickness all over (about 1/2 inch thick). Note: I prefer to use freezer bags for pounding out meat because they are sturdier than plastic wrap. 3 Line a baking sheet with foil or parchment paper. Arrange all but 8 slice of the bacon (about half the package) in a single layer with the long sides overlapping by about 1/4 inch. Arrange 6 slices as a cross section perpendicular to first layer. Keep the final 2 set aside for now. 3 Line a baking sheet with foil or parchment paper. Arrange all but 8 slice of the bacon (about half the package) in a single layer with the long sides overlapping by about 1/4 inch. Arrange 6 slices as a cross section perpendicular to first layer. Keep the final 2 set aside for now. 4 Lay pork loin on top of bacon with what will be the "bottom half" centered in all of the bacon. Then, spread stuffing mixture evenly over the bottom half of the pork loin. 4 Lay pork loin on top of bacon with what will be the "bottom half" centered in all of the bacon. Then, spread stuffing mixture evenly over the bottom half of the pork loin. 5 Fold over the top half of the pork loin to gently lay on top of stuffing (do not press). Wrap bacon over the pork loin starting with the side closest to you, then the far side, then finally the ends alternating sides with each bacon strip. Finally, lay the last 2 slices of bacon across the top spaced about an inch apart. 5 Fold over the top half of the pork loin to gently lay on top of stuffing (do not press). Wrap bacon over the pork loin starting with the side closest to you, then the far side, then finally the ends alternating sides with each bacon strip. Finally, lay the last 2 slices of bacon across the top spaced about an inch apart. 6 Tie with kitchen twine around the last 2 slices of bacon placed. Then in two places across end to end as well. Season all over the outside generously with your favorite barbecue rub or simply with salt, pepper, garlic powder, and onion powder. 6 Tie with kitchen twine around the last 2 slices of bacon placed. Then in two places across end to end as well. Season all over the outside generously with your favorite barbecue rub or simply with salt, pepper, garlic powder, and onion powder. 7 Prepare your smoker (or set up a grill for smoking) using your personal method or manufacturer's recommendations for your device. Smoke pork loin at 200°F for 2 hours, or until internal temperature reads 145°F. Baste during the last 30 minutes of cooking with your favorite barbecue sauce if desired. To crisp your bacon place under the broiler in the oven for about 5 minutes. Let rest for 15 minutes after cooking. Cut twine, slice, serve, and enjoy! 7 Prepare your smoker (or set up a grill for smoking) using your personal method or manufacturer's recommendations for your device. Smoke pork loin at 200°F for 2 hours, or until internal temperature reads 145°F. Baste during the last 30 minutes of cooking with your favorite barbecue sauce if desired. To crisp your bacon place under the broiler in the oven for about 5 minutes. Let rest for 15 minutes after cooking. Cut twine, slice, serve, and enjoy! 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