The main course Pork Loin is easy to assemble and very tasty. This was a new one for me I’ve stuffed chicken breast,thighs and pork chops. But have never done the loin. This recipe kept the Loin juicy and tender. I grilled mine, but you can bake it as well. I think you guys will like it.
Here we go!
4 slices bacon chopped
1 cup mushrooms (I used portabella )sliced thin stems off
2 cloves garlic minced
1 tablespoon parsley flakes
Provalone or swiss cheese
3 or 4 Pork rinds unflavored crushed
1 cup uncooked spinach
2 tablespoons extra virgin olive oil
Salt and pepper to taste.
Unwrap pork and slice through the middle like a butter fly cut.
Lightly spread apart until it is completely flat, do not cut all the way through.
Next Grap you meat tender and plastic wrap and pound thiner, if you don’t have meat tender tool, you can use the bottom of a pan.
Let rest for a few, and let’s start our inside ingredients.
First put your 2 tablespoons of extra virgin olive oil in pan. Heat on medium high.
Add Chop bacon and add to oil.
Cook until browned.
Add chopped mushrooms sliced thin stems off.
Reduce heat to a simmer. Add minced garlic, salt and pepper and fold into pan ingredients.
Remove from heat, crush your pork rinds and add 2 heaping tablespoons to mixture.
Then add 1 tablespoon parsley flakes. Mix.
Now it’s time to assemble 🙂
Grap your cheese and layer onto your pork.
Next, let’s add our pan mixture.
Yum, looks good already .
Next let’s add our Spinach.
Time to roll. Just like a burrito we are going to roll and tuck sides as we go. Next take our cooking twine and tie our roast. In spaced portions.
Time for the grill! Spray grill with nonstick spray and place. Cook until core temp is about 180°. If your cooking in the over heat 375 for about 45 min. Please check temp and try not to over cook.
When done, let rest for 10 min. Remove cooking twine and slice. It’s absolutely beautiful 🌼
Hope you guys enjoy, keep low carbing and enjoy your food. I know I do. 😆