Servings: 8 Prep: 10 mins Cook: 1 hr Total: 1 hr 30 mins

Pork loin and pork chops are some of the most commonly sought recipes on the internet. Pork loin (a long stretch of muscle coming from the back, spanning the spine of a pig) is a relatively inexpensive cut of meat, but tends to be quite dry. It has no fat marbled through it, only having a fairly thin layer of fat on the outside. This is why pork chops are often thin, or served with heavy sauces. It’s also why brines are a big part of pork loins. It really helps to add some moisture. Another method to combat this dryness is a technique known as “larding”, which is literally injecting the pork with long thin strips of fat, which will melt into the roast as it cooks.

What I’ve done is add sausage to the center and wrapped it in bacon, infusing the center with extra fat from the sausage and wrapping it in a nice fatty wrapper! Not only is it stunning to look at, but it’s also incredibly moist throughout. The idea can be used in a wide variety of ways. Different sausages can be used, which imparts different flavors. Some butchers do really exotic blends, with fruits and thai spices, or more simple and common blends like a hot Italian. Let the filling and flavors guide your sides and make a simple idea versatile enough to create a wide spread of options!

If you don’t want the smoky bacon, you can always use pancetta, or even ask your butcher if they can find you some “caul fat”. Ask him or her about it for a strange little chat!

My greatest fear about a recipe like this is that it looks complicated and won’t be attempted. It’s VERY easy to do, it doesn’t need to be perfect and the end result is well worth the effort to try. At its core, it’s just a big butterflied piece of pork, with sausage spread on it, it’s then rolled and wrapped in bacon. Roast.

Video Note: Click here to watch a video showing how to butterfly a pork loin. Notice how quickly and easily he does it? Even if it’s not perfect, the mistakes will be well hidden in the layers of pork, sausage and bacon. Seriously. Give this one a shot!

Ingredient Calories Fat Protein Carbs SA’s Fiber Net Carbs 3 lbs (1362g) pork loin, boneless, center cut 2532 150 276 0 0 0 0 1 lb (454g) raw bulk sausage (Italian, Chorizo, Pork, Chicken, etc. Just about any kind will do) 1380.2 122.6 68.1 0 0 0 0 8 slices (200g) raw bacon 916 90 24 2 0 0 2 Salt and pepper, to taste 0 0 0 0 0 0 0 Grand Totals (of 8 servings): 4828.2 362.6 368.1 2 0 0 2 Totals Per Serving: 603.5 45.3 46 0.3 0 0 0.3 g

Super Pork! 5 from 1 vote Print Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Servings: 8 Servings Author: DJ Foodie Ingredients 3 lbs pork loin boneless, center cut

1 lb raw bulk sausage (Italian Chorizo, Pork, Chicken, etc. Just about any kind will do)

8 slices raw bacon

Salt and pepper to taste Instructions Pre-heat an oven to 450 F (232 C).

Butterfly the pork loin, so that you have a large rectangular sheet of pork loin.

Lightly season the pork with salt and pepper.

Press the raw sausage evenly around the pork, so that it creates a single even layer over the top of the pork.

Roll the pork into a tight log. Set aside.

On a large platter or cutting board, lay a single slice of bacon. Then, parallel and slightly overlapping the first slice of bacon, lay a second slice of bacon. Continue this bacon "shingling" process, until you've used 8 slices of bacon. This process should result in a rectangular "sheet" of bacon.

Season the surface of your pork log with salt and pepper. Don't overdo it, though. Bacon is already salty. Just a little should suffice.

Lay the pork log at the top of the sheet of bacon, with the pork running counter to the strips of bacon.

Tightly roll the pork into the bacon and set aside with the bacon seam side down.

Place a large, oven proof, sauté pan (large enough to hold the roast, with room to spare) on the stove, over a medium-hot temperature, to begin pre-heating.

When the pan is hot, place the seam side of the pork down in the pan and place the whole pan in the oven.

Roast for about 10 minutes, then lower the temperature to 325 F (162 C) and allow the pork to roast for about 45 minutes, or until the internal temperature is 160 F (71 C). (This is technically a well done pork and "overcooked" to many, but it's necessary to cook the sausage through, and the fat will more than make up for any lost moisture or texture).

Once the pork has reached the desired temperature, remove it from the oven. Cover with foil and place in a warm place to relax for about 15 minutes.

Slice and serve!

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