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Pork Loin Roll w Sun-Dried Tomatoes, Bacon & Mushrooms

Stuffed Pork Loin w/ Bacon, Sun-Dried Tomatoes & Mushrooms

Giorgos Tsoulis
This delicious pork loin roll is filled with a rich blend of crispy bacon, mushrooms, sun-dried tomatoes, and bell peppers, enhanced with oregano and white wine.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine International
Servings 9 servings

Ingredients
 
 

For the Pork Loin Roll:

  • 2 kg pork loin opened for rolling
  • 1 clove garlic finely chopped
  • 2 tbsp mustard

For the Stuffing:

  • 200 g bacon
  • 1 onion finely chopped
  • 300 g white mushrooms sliced
  • 1 red bell pepper finely chopped
  • 100 ml white wine
  • 80 g sun-dried tomatoes finely chopped
  • 1 tsp oregano
  • Salt
  • Pepper
  • Olive oil

For the Coating:

  • 2 tbsp mustard
  • 2 tsp oregano
  • 2 tsp smoked paprika
  • Olive oil

Instructions
 

  • Preheat the oven to 180° C/356° F, with both top and bottom heat elements.
  • Lay the pork loin out on the kitchen top. Using a knife, make small incisions all over the surface. Insert the garlic into these holes to infuse flavor. Brush the entire surface with mustard.
  • Heat a skillet over medium heat. Sauté the bacon for 3-4 minutes until crispy. Remove from the pan and set aside.
  • In the same skillet, add a little olive oil if needed and sauté the onion for 2-3 minutes. Add the mushrooms, red bell pepper, sun-dried tomatoes, and oregano. Continue cooking for 4-5 minutes.
  • Pour in the white wine, season with salt and pepper, and stir well. Return the crispy bacon to the pan. Remove from heat and let the filling cool for 5 minutes. Spread the mixture evenly over the pork loin.
  • Roll the pork loin up tightly and secure with kitchen twine.
  • Brush the rolled pork loin with olive oil and mustard. Sprinkle with smoked paprika and oregano.
  • Heat a large skillet over high heat. Sear the pork loin for 1 minute on each side, until browned.
  • Place the roll in a baking tray lined with parchment paper, then cover it with another sheet of parchment paper and aluminum foil. Bake for 1 1/2 hours, then uncover and bake for an additional 20 to 30 minutes.
  • Let the roll cool for 10 minutes, remove the twine, cut into portions and serve - either with mash or baked potatoes.

Notes

Chef’s tip: If preferred, it can be wrapped and roasted in parchment paper or a Dutch oven.
Stuffed Pork Loin w/ Bacon, Sun-Dried Tomatoes & Mushrooms
Stuffed Pork Loin w/ Bacon, Sun-Dried Tomatoes & Mushrooms
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