Maturity Journal - April 2021 Issue

to be a real hit with even the pickiest of eaters was the
stuffed pork loin. (It was time to try something other
than the traditional ham, and besides, pork loins had
been on sale.) I seasoned it with a dry rub that's perfect
for grilling and rolled it up with stuffing tucked inside.
Now of course, to make it even better, I wrapped each
loin in bacon. Why not? (the hubby called it pork-apalooza!)
Maturity Journal
Recipe of the Month
Bacon Wrapped-Stuffed Pork Loin
2/3 whole boneless pork loin, cut in 2 equal parts,
10-12 inches long
2 T. dry rub of choice
1 box pork flavored stuffing mix
6 slices bacon
kosher salt and pepper
Preparation: Preheat oven to 350.
Make stuffing according to package directions and
set aside.
Slice each loin in half lengthwise, almost through,
but leaving at least 1/2-inch or so that it opens like a
book. Slice again from the middle almost towards the
outside edge, but not all the way through. (butterflied)
Sprinkle both sides of meat with dry rub, salt and
pepper. Spoon 1/3 stuffing (about 3/4 cup) into one side
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of pork loin. Roll pork from stuffing side, like a soft shell,
on a spray coated baking sheet.
Wrap loins in bacon and place seam side down.
Cook 1-1/2 hours or until an internal temperature of
around 160 degrees. Let rest at least 20 minutes and then
slice carefully.
Serves about 16. *(Use a whole loin to serve about 2
dozen or cut in half for 10-12 servings.) MJ
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April 2021 Page 17