Stuffed pork roast wrapped in bacon
This bacon-wrapped stuffed pork roast is a spectacular main course! The pork loin is filled with a homemade stuffing made from ground pork, herbs, onion, and Parmesan cheese, seasoned with El-Ma-Mia's Creton seasoning.
Ingredients
- 300 g (2/3 lb) of lean minced pork
- 125 ml (1/2 cup) plain breadcrumbs
- 80 ml (1/3 cup) of grated Parmesan cheese
- 1/2 small chopped onion
- 15 ml (1 tbsp) chopped garlic
- 15 ml (1 tbsp) of El-Ma-Mia creton seasoning
- 10 ml (2 tsp) of Dijon mustard
- 30 ml (2 tbsp) chopped fresh parsley
- 1 egg
- Salt and pepper to taste
- 1 boneless pork loin roast, approximately 1.2 kg (2 2/3 lb)
- 10 to 12 slices of bacon
Steps
- Preheat the oven to 190°C (375°F).
- In a bowl, mix the minced pork with the breadcrumbs, parmesan cheese, onion, garlic, creton seasoning, mustard, parsley and egg. Season with salt and pepper.
- Cut the roast lengthwise, opening it to create a large rectangle about 1 cm (1/2 in) thick. Season the rectangle with salt and pepper, then spread the stuffing evenly over it. Roll up the roast tightly.
- Wrap the bacon slices around the roast, slightly overlapping them. Tie the roast with string.
- Lightly oil a roasting pan, then place the roast inside. Cook in the oven for 1 to 1 1/2 hours, until the internal temperature of the roast reaches 70°C (158°F) on a cooking thermometer.
- If desired, set the oven to the "broil" position and continue cooking for 2 to 3 minutes, until the bacon is crispy.
- Remove from the oven. Cover loosely with aluminum foil and let rest for 10 minutes before slicing.
