Bacon-Stuffed Pork Loin in an Apple-Port Reduction

Mar 05, 2006 by GodsMullet | 3 Comments| Share it:   

No rating yet.

Be the first!

Info

  • Prep: ~30 mins.
  • Cook: 1 - 2 hrs.
  • Serves: 4

Filed Under

Ingredients

Bacon-Stuffed Pork Loin in an Apple-Port Reduction

Making the Stuffing:

Ingredients:

9 slices Bread
1 stalk Celery
2 cloves Garlic
1 small Shallot
1/2 Granny-Smith Apple (cored, save the core and other 1/2 for sauce)
5 strips Apple-wood Smoked Bacon (cut into 1/2 inch pieces)
1 Tbsp Thyme
3 Tbsp Fresh Chives (chopped)
2 Tbsp Sage (chopped)
2 Tbsp Fresh Rosemary (chopped)
1/4 cup Fresh Parsley (chopped)
2 Eggs
Seasoning Salt
freshly cracked Pepper
Juice from 1/2 Lemon

Lay the bread on a baking sheet and toast in the oven at 350F, about 6 minutes each side.

(I know I have 12 slices, however after I took the pic, I decided it would be too much).

(Additional ingredients for this recipe are listed below in recipe steps).

Step 1

Let cool, then tear apart the bread into small pieces.

1

Step 2

Dice the Celery, Onion, Garlic, Shallot, and Apple.

2

Step 3

Fry the bacon and set it aside.

3

Step 4

Saute the vegetables in the bacon grease until tender. Add the herbs and seasonings. If it's a bit dry add a Tbsp of butter.

4

Step 5

Let cool, and mix into the bread crumbs. Add the bacon and fold in two eggs.

5

Step 6

Preparing the Pork Loin: Ingredients: 2 lb Pork Loin Salt Pepper 8-10 Slices Apple-Wood Smoked Bacon Slice the loin in half lengthwise. Pound the two halves until they are about 1/2 inch thick.

6

Step 7

Season the loins with salt and pepper and spoon the stuffing in the center of one half.

7

Step 8

Place the other half over the top and wrap the bacon strips around the loin. Tie the bundle together with kitchen twine. Finally crack some fresh pepper over the top.

8

Step 9

Bake at 350F for an hour or so.

9

Step 10

Making the Apple-Port Reduction: Ingredients: 2 cups Ruby Port 10 or so Peppercorns 4 Mint Leaves (ripped apart) 1/2 Granny Smith Apple (including core) 1/3 cup Sugar Combine all the ingredients and bring to a simmer.

10

Step 11

Ignite the port and let it burn until the flames go out.

11

Step 12

Let reduce by half. Strain through cheesecloth and bring back to a simmer. Add a cornstarch slurry until slightly thick.

12

Step 13

Plate the bacon-stuffed pork loin and drizzle with the apple-port reduction.

Now that you have learned how to make bacon-stuffed pork loin in an apple-port reduction, please be sure to view these other pork recipes. Also, you will love these American recipes.

13

Additional Recipes

Rate It!

Have you made this recipe? If so, please rate it.

             

Final Step: Share It!

Love this recipe? Why don't you share it with others or post a comment. Choose which one below.

3 Comments

user does not have an avatar zabe

Dec 21, 2009

Very Good, made this for a dinner party and it was a big hit : ) I did notice a couple things wrong with the recipe though. Lemon is not called for anywhere in the recipe, nor is seasoning salt although they are listed as ingredients. Also, onion and celery were not listed as ingredients but were called for in step 2. Luckily when I made it I had some on hand! I used half an onion and about two tablespoons of celery. The only other variations when I cooked it were that I used fresh Thyme (which was not easy to prepare!) and the Port would not lite, so I just simmered it and I thought it came out good anyway. This is a good recipe, but it did take me about 3 1/2 altogether to make it, so it’s a special occasion kinda thing.

user does not have an avatar Beth Flanagan

Jun 08, 2010

I am a little confused about the bacon in this recipe. It says to cut up the bacon, fry it, and then add it to the bread crumb mixture. Then, it says to wrap bacon around the loin? How much bacon does this recipe really call for?

user does not have an avatar Jared

Nov 29, 2010

Yep, couple confusing things about the recipe, I made it before proposing to my (now) wife.
You need a whole package (1 lb) of bacon. Use five or so strips for the little bits, then wrap all the rest around the tenderloin.
It takes a LONG time to make, but when its done MMMMMmmm good. Really really impressive. Also, looks like a football when completed.

Page 1 of 1 comment pages

Comment On This Recipe

  Remember my personal information

  Notify me of follow-up comments?

Submit the word you see below*