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Roasted pork loin wrapped in bacon and stuffed with savory filling, sliced on a platter.
Juicy pork roast with savory stuffing and crispy bacon wrap.

Bacon-Wrapped Stuffed Pork Loin

Author: Flavelo
Recipes Main Courses
Pork loin is a premium cut but can be dry due to its leanness. Stuffing and wrapping it is a brilliant solution: the moist bread stuffing hydrates from the inside, while the bacon fat bastes and protects the meat from the outside heat, infusing flavor throughout.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 20 mins
⌛ Total Time 2 hrs 5 mins
🍽️ Servings 5 servings
🔥 Calories 480 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Long sharp knife (for butterflying)
  • Kitchen twine or toothpicks
  • Roasting pan
  • Aluminum foil

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Tear bread into chunks and soak in milk. Squeeze out excess liquid thoroughly.

Tip: Removing excess milk prevents the stuffing from making the meat soggy.
2 ✓

Sauté chopped onion. Mix squeezed bread, egg, sautéed onion, minced garlic, and chopped parsley. Season with salt and pepper.

Tip: The egg acts as a binder, coagulating with heat to make the stuffing sliceable.
3 ✓

Make a tunnel through the center of the loin with a long knife, or butterfly it (cut horizontally and open like a book).

Tip: Be careful not to pierce the side walls.
4 ✓

Stuff the meat with the mixture. Seal ends with toothpicks or tie with twine.

Tip: Don't overstuff, as filling may expand slightly.
5 ✓

Lightly salt the outside, then wrap the entire roast in bacon slices. Place in pan, add a splash of water, and cover with foil.

Tip: Bacon adds fat and salt, basting the lean meat as it renders.
6 ✓

Bake at 350°F (180°C) for 60 mins. Remove foil and bake 20 mins more to crisp bacon.

Tip: Rest for 15 minutes before slicing to keep juices locked in.

Recipe FAQ

Why is the pork dry?
Overcooked. Use a meat thermometer: pull it when internal temp hits 145-150°F (63-65°C). Every minute over dries it out.
Why did it fall apart?
You didn't let it rest. Resting allows fibers to relax and hold juices. Also, use a sharp knife for slicing.

Ingredients

  • 2 lbs Boneless Pork Loin Roast
  • 2 pcs Bread Rolls (or 1 cup Stuffing Cubes)
  • 0.5 cup Milk
  • 1 large Egg
  • 1 small Onion
  • 2 cloves Garlic
  • 1 bunch Fresh Parsley
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 2 tbsp Oil
  • 6 oz Bacon Slices