Bacon-wrapped stuffed pork loin roast with Brussels sprouts

Bacon-wrapped stuffed pork loin roast with Brussels sprouts

Based on 6 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

45 min

Resting

10 min

Ingredients

2Servings
4 slices
smoked bacon
266⅔ g
pork loin
166⅔ g
Brussels sprouts
66⅔ g
prunes
tsp
ground ginger
tsp
ground cloves
tsp
ground cinnamon
sprigs
rosemary
33⅓ ml
red wine
33⅓ ml
water
3⅓ g
unsalted butter
33⅓ ml
orange juice
salt
pepper
vegetable oil (for frying)
MetricImperial

Utensils

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

How-To Videos

how-to-sharpen-a-knife

How to sharpen a knife

how-to-prepare-brussels-sprouts

How to prepare Brussels sprouts

how-to-deglaze

How to deglaze

Nutrition per serving

Cal718
Fat50 g
Protein36 g
Carb23 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.
    • 66⅔ g prunes
    • tsp ground ginger
    • tsp ground cloves
    • tsp ground cinnamon
    • 266⅔ 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.
    • 4 slices smoked bacon
    • 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.
    • 33⅓ ml red wine
    • 33⅓ 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!
    • 166⅔ g Brussels sprouts
    • 3⅓ g unsalted butter
    • 33⅓ 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!

  • Enjoy your meal!

    Bacon-wrapped stuffed pork loin roast with Brussels sprouts

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