Roasted red peppers, spinach and cheese stuffed in a pork loin and wrapped in bacon!
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!
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.
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!
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
1 cup grated Romano cheese
12 thin slices fresh mozzarella cheese
2 teaspoons dried basil
For the Gravy
Drippings from the pork lion (minus 1/4 cup for the cauliflower rice)
1/4 cup mascarpone cheese
1/3 cup heavy cream
For the Cauliflower Rice
5 cups raw riced cauliflower
1/4 cup drippings from pork loin
Preparation
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.
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!!
Makes 10 Servings
Macros: Fat 28 grams – Protein 38 grams – Carbs (net) 5 grams
Bacon Wrapped Stuffed Pork Loin with Gravy - Keto and Low Carb
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 lion (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
Preparation
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!!
Leave a Reply