Bacon-Mushroom Stuffed Pork Loin

I bought a whole pork loin this week and cut the point end off for making a pork roast one night.  Tonight was the night!  I have fresh mushrooms in the fridge so I decided to stuff it.  A little cream cheese and smoked Gouda to bind and for added flavor.  Man, oh, man, was this ever good, even if it spattered making for a less than stellar photo.  I know it sounds rich, but it really wasn’t!  This recipe is suitable for all phases of Atkins and Keto diets.

My roast was just a little 1¼ lb. tip end of the loin, so I had some stuffing leftover.  Your roast may be larger and accommodate all the stuffing nicely.  If not, just heap it up at the front of the cut end much like a Thanksgiving cornucopia, “spilling out”.  We spooned some of the extra stuffing onto our portions!  🙂

INGREDIENTS:

1-1¼ lb. small pork loin roast

2 slices bacon, chopped

5 medium mushrooms, chopped

2 oz. onion (I used red), chopped fine

1 oz. cream cheese

1 oz. Smoked Gouda cheese, shredded

3/4 c. parsley (loosely packed), chopped

Dash each sea salt and coarse black pepper

2 T. hemp hearts

DIRECTIONS:  With a large kitchen knife, cut a pocket into the pork roast, being careful not to go all the way through on any sides.  Spread apart and set on baking pan to receive stuffing.

Preheat oven to 350º.  In a skillet over medium-high heat, brown the bacon.  Add the onion, salt and pepper and saute until onion is tender.  Add all remaining ingredients, mashing up the cream cheese until it is fully melted and well-blended.  Remove from heat and stuff into the slit in the pork roast.  Pack it in well, allowing any overage to spill out onto the baking pan.  Cover front side where stuffing is with a piece of foil to prevent over-browning during cooking (removed when nearly done).  Pop into 350º oven and bake for about 1-1¼ hours, or to internal temperature of 160º.  I used my convection setting, so my roast only took around 45 minutes to get done.  Remove from oven and serve in baking dish or remove to a platter carefully.  I added a couple tablespoons of water to the pan to de-glaze the tasty brown bits to make a thin natural gravy to spoon up over the slices of meat when serving, but this is not necessary.  I’m just a gravy addict.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

492 cals., 34g fat, 3.5g carbs, 1.25g fiber, 2.25g NET CARBS, 41.3g protein, 504mg sodium

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