There are some foods that we may eat on a regular basis. We tend to eat them because they are not only delicious, they are easy to make. In fact, we may even have a day every week dedicated to those foods, such as pizza night or the day when we make spaghetti. At times, however, it is nice to slow things down and enjoy a great meal.
This meal may take a little bit of time to put together, but it is going to be well worth the effort. It is for a bacon wrapped stuffed pork loin and it is glazed to perfection. This is one of those meals that we tend to eat when we get together with extended family or some very good friends. Don’t overlook the possibility of making this meal for your family and enjoying a sitdown dinner, just like the good old days.
Ingredients:
1-1.7 pound pork loin filet
1 pound ground sausage
1 pound bacon
3 slices multigrain bread, chopped
½ cup chicken broth
1/2 cup onion, chopped
2 tablespoons fresh sage, chopped
1/2 cup maple syrup
1 teaspoon thyme
1 dash cayenne pepper
Directions:
Preheat your oven to 350 degrees.
First, lay out the pork loin and as evenly as possible, carefully slice it to open it up, approximately 1/8″ in thickness, then set aside.
In a medium pan, cook up the sausage and the onion until fully cooked. Remove sausage and onion from the pan, then add chicken broth to deglaze the pan, stirring for a couple of minutes.
In a bowl, mix the sausage with bread and chicken broth, stirring to combine.
Now, lay out the bacon so each piece is slightly layering each other.
Place the pork filet onto the row of bacon, and add the sausage/stuffing filling onto the long side of the pork filet, starting with a generous scoop evenly at the top of the filet.
Roll it up, making sure that the bacon is covering the entire filet.
Place it onto a sheet pan and set aside as the oven heats up.
Make the sauce by mixing the maple syrup with the thyme and cayenne.
Generously brush the sauce onto the bacon wrapped pork, and baste throughout the cooking process.
Be sure to tent the meat with foil if the sauce starts to burn before the meat is fully cooked. However, keep in mind that some slightly burnt sugar spots will also be delicious.
Bake for approximately 45 minutes to an hour, or until the internal temperature reaches 145 – 160 degrees.
Let the meat rest for a few minutes before you cut into it to allow the juices to settle. Slice at your desired thickness, and serve.