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  • Bacon Stuffed Pork Loin
 
  • Bacon Stuffed Pork Loin
 

Bacon Stuffed Pork Loin

Bacon Stuffed Pork Loin
0.0
0.00Bacon Stuffed Pork Loin
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  • Difficulty3/5
  • Prep time20 mins
  • Cook time1.5 hrs
  • Serves4 - 6
  • HardwoodPecan

If you’re nuts about bacon, try this deliciously tender walnut & craisin stuffed pork loin.

Ingredients

  • (1) 2-3 lbs. Pork Loin Roast, Butterflied
  • 6 slices Bcaon, Cooked, Bacon Grease Reserved
  • 6 spears Aaparagus, Ends Trimmed
  • 1 Tbsp. Fresh Thyme
  • 1 Tbsp. Fresh Oregano
  • 1/4 cup Walnuts, Chopped
  • (1) 2-3 lbs. Pork Loin Roast, Butterflied
  • 6 slices Bcaon, Cooked, Bacon Grease Reserved
  • 6 spears Aaparagus, Ends Trimmed
  • 1 Tbsp. Fresh Thyme
  • 1 Tbsp. Fresh Oregano

Preparation

Lay down 2 large pieces of butcher’s twine on your work surface. Place butterflied pork loin perpendicular to twine.

Season the inside of the pork loin with the Traeger Pork and Poultry Shake.

On one end of the loin, layer in a line all of the ingredients, beginning with the chopped walnuts, craisins, oregano, thyme and asparagus. Next add bacon and top with the parmesan cheese.

Starting at the end with all of the fillings, carefully roll up the pork loin and secure on both ends with butcher's twine.

Roll the pork loin in the reserved bacon grease and season the outside with more Pork and Poultry Shake.

When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes).

Place stuffed pork loin directly on the grill grate and smoke for 1 hour.

Remove the pork loin; increase the temperature to 350 degrees F and allow to preheat, lid closed, for 10 to 15 minutes.

Place the loin back on the Traeger and grill for approximately 30 to 45 minutes or until the temperature reads 135 degrees F on an instant-read thermometer.

Move the pork loin to a plate and tent it with aluminum foil. Let it rest for 15 minutes before slicing and serving. Enjoy!

  • Difficulty3/5
  • Prep time20 mins
  • Cook time1.5 hrs
  • Serves4 - 6
  • HardwoodPecan

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