Bacon-wrapped stuffed pork loin roast with Brussels sprouts

Based on 4 ratings
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Difficulty

Easy 👌
30
min.
Preparation
45
min.
Baking
10
min.
Resting

Ingredients

Servings:-6+
12 slices smoked bacon
800 g pork loin
500 g Brussels sprouts
200 g prunes
1 tsp ground ginger
½ tsp ground cloves
½ tsp ground cinnamon
2 sprigs rosemary
100 ml red wine
100 ml water
10 g unsalted butter
100 ml orange juice
salt
pepper
vegetable oil (for frying)
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • food processor
  • kitchen twine
  • large ovenproof pot with lid
  • tongs
  • frying pan
  • rubber spatula

Nutrition per serving

Cal
718
Protein
36 g
Fat
50 g
Carb
23 g
  • Step 1/4

    Preheat the oven to 160°C/325°C. Mince the prunes and mix with ground ginger, ground cloves, and ground cinnamon in a food processor. Cut three pockets lengthwise into the pork roast, making sure not to cut all the way through, and fill each pocket with the prune filling.
    • 200 g prunes
    • 1 tsp ground ginger
    • ½ tsp ground cloves
    • ½ tsp ground cinnamon
    • 800 g pork loin
    • oven
    • cutting board
    • knife
    • food processor

    Preheat the oven to 160°C/325°C. Mince the prunes and mix with ground ginger, ground cloves, and ground cinnamon in a food processor. Cut three pockets lengthwise into the pork roast, making sure not to cut all the way through, and fill each pocket with the prune filling.

  • Step 2/4

    Layer the bacon slices on a work surface. Add rosemary leaves in the middle and add the pork loin, cut side-down. Wrap the bacon around the pork and press together. Tie with kitchen twine.
    • 12 slices smoked bacon
    • 2 sprigs rosemary
    • kitchen twine

    Layer the bacon slices on a work surface. Add rosemary leaves in the middle and add the pork loin, cut side-down. Wrap the bacon around the pork and press together. Tie with kitchen twine.

  • Step 3/4

    Heat some vegetable oil in an ovenproof pot and sear the meat on all sides until golden. Deglaze with red wine then add the water. Cover and roast at 160°C/325°C for approx. 45 min. Let the roast rest for approx. 10 min. before slicing and keep pan juices for serving.
    • 100 ml red wine
    • 100 ml water
    • vegetable oil (for frying)
    • large ovenproof pot with lid
    • tongs

    Heat some vegetable oil in an ovenproof pot and sear the meat on all sides until golden. Deglaze with red wine then add the water. Cover and roast at 160°C/325°C for approx. 45 min. Let the roast rest for approx. 10 min. before slicing and keep pan juices for serving.

  • Step 4/4

    In the meantime, separate the leaves of the Brussels sprouts. Sauté them in a frying pan with the butter and season with salt and pepper. Deglaze with orange juice. Slice pork and serve with pan drippings and sautéed Brussels sprouts. Enjoy!
    • 500 g Brussels sprouts
    • 10 g unsalted butter
    • 100 ml orange juice
    • salt
    • pepper
    • frying pan
    • rubber spatula

    In the meantime, separate the leaves of the Brussels sprouts. Sauté them in a frying pan with the butter and season with salt and pepper. Deglaze with orange juice. Slice pork and serve with pan drippings and sautéed Brussels sprouts. Enjoy!