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Bacon Wrapped Stuffed Pork Loin with Gravy

Bacon Wrapped Stuffed Pork Loin is an easy, but elegant meal! Roasted red peppers, spinach and cheese turn an ordinary pork loin into a total show stopper!

Bacon Wrapped Stuffed Pork Loin with Gravy and Cauliflower Rice - Keto and Low Carb

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This dish is perfect for your next dinner party!  I had some leftovers from my Italian Antipasti Platter and thought I’d put them to good use!

stuffed pork loin gravy cauliflower rice keto low carb

I take a pork loin and stuff it with some of my favorite Italian goodies and wrap the whole thing in bacon (that’s right)!!!  I serve it along side light and fluffy cauliflower rice, flavored by the drippings from the pork loin.

stuffed pork loin gravy cauliflower rice keto low carb

I use the bulk of the drippings to make a creamy and velvety gravy that will have you going back for more!  This dish takes a few steps to make, but it’s really worth the effort.  The flavor is absolutely amazing and looks beautiful!

What’s in Stuffed Keto Pork Loin

  • Pork loin
  • Uncured bacon
  • Frozen spinach
  • Roasted red pepper
  • Romano cheese
  • Mozzarella cheese
  • Dried basil
  • Drippings from the pork loin
  • Mascarpone cheese
  • Heavy cream
  • Riced cauliflower
  • Drippings from pork loin

*Exact measurements are listed in the recipe card below.

How to Make Stuffed Pork Loin

Preheat oven to 350F.

Slice the pork loin open, butterfly style, careful not to cut all the way through.  Pound out to tenderize and thin out a little.

Add the spinach and spread evenly to cover the whole pork loin, leaving a border around the edge.

Add the Romano cheese next.

Then add the roasted red peppers.

Next add the mozzarella cheese.

Add the salt, pepper and basil.

Roll up the pork loin, starting from the bottom up.

Lay out the bacon strips horizontally, slightly overlapping.

Place the pork loin over the top, seam side facing the edge.

Seal up the seam using wooden toothpicks.

Then place seam side down in a roasting pan.

Bake for 45 minutes.  Turn the temperature up to 425F and cook for an additional 10 minutes or until the pork reaches a temperature of 145-160 F and the bacon is browned.

stuffed pork loin gravy cauliflower rice keto low carb

Allow to rest before cutting into, while you make the gravy and cauliflower rice.

stuffed pork loin gravy cauliflower rice keto low carb

To Make the Gravy

Pour the drippings from the pork loin into a large skillet, and reserve 1/4 cup aside.

Whisk in the mascarpone cheese and heavy cream, simmer on medium low for 5 minutes. Stir the mixture frequently to keep it from sticking and settling to the bottom of the skillet.

Once it’s all melted and thickened up. Transfer it to a gravy bowl. Don’t worry about getting every drop out of the pan because you’ll be adding your cauliflower rice next.

Just take a look at that golden goodness. You can serve this same gravy over savory Jalapeno Cheddar Biscuits or these Bacon Cheddar Drop Biscuits!

stuffed pork loin gravy cauliflower rice keto low carb

To Make the Keto Cauliflower Rice Recipe

You can serve this Keto Pork Loin recipe with any low carb vegetable you’d like. I love it served with cauliflower rice. It’s so easy to make and can be ready in minutes.

All you have to do is add the remaining 1/4 cup of the drippings to the skillet and heat on medium.

Add in the cauliflower rice and cook (stirring often) for 5-6 minutes, or until your desired texture is reached. I like mine a little al dente.

Remove the toothpicks on the bottom of the pork loin and slice.  I got 10 portions, but you can slice as thick of thin as you like.  Just be sure to adjust your macros accordingly.

stuffed pork loin gravy cauliflower rice keto low carb

One of the things I love most about this recipe is how pretty it is. After all, the old saying is true; you eat with your eyes first.

The red of the peppers and bright green of the spinach gives this pork loin recipe such amazing color and absolute incredible flavor.

stuffed pork loin gravy cauliflower rice keto low carb

Topping this recipe off is a hearty drizzle of the Mascarpone gravy. Oh my! you just have to give one a try.

The bacon drippings in the cauliflower rice make it taste so much like traditional rice, you’ll never be able to tell the difference.

More Keto and Low Carb Pork Recipes

stuffed pork loin gravy cauliflower rice keto low carb

Is Pork OK for Keto Diet?

Absolutely. Most all meat is considered acceptable on Keto. Pork loin and bacon are both widely eaten on Keto and are a great source of protein.

Not a Fan of Cauliflower Rice? Try These Keto Side Dishes

PIN keto bacon wrapped stuffed pork loin
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Bacon Wrapped Pork Loin cut open on white plate

Bacon Wrapped Stuffed Pork Loin with Gravy

Roasted red peppers, spinach and cheese stuffed in a pork loin and wrapped in bacon!
5 from 1 vote
Author: Julianne
Servings 10
PREP 10 minutes
COOK 50 minutes
TOTAL 1 hour

Ingredients
 

For the Pork Loin

  • 2 pound pork loin
  • 12 slices of uncured bacon
  • 9 ounce package frozen spinach, drained and squeeze dry
  • 2/3 cup roasted red pepper
  • 2 teaspoons dried basil
  • 1 cup grated Romano cheese
  • 12 thin slices fresh mozzarella cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

For the Gravy

  • drippings from the pork loin (minus 1/4 )
  • 1/4 cup mascarpone cheese
  • 1/3 cup heavy cream

For the Cauliflower Rice

  • 5 cups raw riced cauliflower
  • 1/4 cup drippings from the pork loin

Instructions
 

To Make the Pork Loin

  • Preheat oven to 350F.  Slice the pork loin open, butterfly style, careful not to cut all the way through.  Pound out to tenderize and thin out.
  • Add the spinach and spread evenly to cover the whole pork loin, leaving a border around the edge. Add the Romano cheese next. Then add the roasted red pepper. Next add the mozzarella cheese. Add the salt, pepper and basil.
  • Roll up the pork loin, starting from the bottom up.  Lay out the bacon strips horizontally, slightly overlapping.  Place the pork loin over the top, seam side facing the edge. Seal up the seam using wooden toothpicks, then place seam side down in a roasting pan.
  • Bake for 45 minutes.  Turn the temperature up to 450F and cook for an additional 10 minutes or until the pork reaches a temperature of 145-160 F and the bacon is browned.  Allow to rest before cutting into, while you make the gravy and cauliflower rice.

To Make the Gravy

  • Pour the drippings from the pork loin into a large skillet, and reserve 1/4 cup aside.  Whisk in the mascarpone cheese and heavy cream, simmer on medium low for 5 minutes. Transfer to a gravy bowl and leave behind some residue of the gravy.

To Make the Cauliflower Rice

  • Add the remaining 1/4 cup of the dripping to the skillet, heat on medium.  Add in the cauliflower rice and cook (stirring often) for 5-6 minutes, or until your desired texture is reached.  I like mine a little al dente.  
  • Remove the toothpicks on the bottom of the pork loin and slice. I got 10 portions, but you can slice as thick of thin as you like. Just be sure to adjust your macros accordingly. Serve along side the cauliflower rice and a drizzle of the gravy over the top. Enjoy!!

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Main Course
Cuisine American
Calories 426kcal
Nutrition Facts
Bacon Wrapped Stuffed Pork Loin with Gravy
Amount per Serving
Calories
426
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
14
g
88
%
Carbohydrates
 
8
g
3
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
38
g
76
%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.

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