Bacon Wrapped Stuff Pork Loin is an easy but elegant meal! Roasted red peppers, spinach and cheese turn an ordinary pork loin into a total show stopper!
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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!
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!
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.
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. 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!
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.
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.
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
- Easy Stir Fry Pork
- Instant Pot Pork Carnitas
- Egg Roll in a Bowl
- Herb Crusted Pork Tenderloin with Mushroom Gravy
- Pork Fried Cauliflower Rice
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
- Roasted Balsamic Brussels Sprouts with Prosciutto
- Green Beans Almondine
- Jalapeño Popper Cauliflower “Mac” and Cheese
- Bacon Wrapped Green Beans
- Easy Creamed Spinach
- Roasted Garlic & Rosemary Mashed Cauliflower
- Easy Broccoli Salad with Bacon
Shop my favorite products on Amazon and check out my Keto Pantry List!
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!!
