Chef notes
I believe that the philosopher Aristotle once said that “the whole is better than the sum of their parts”. This quote sprang to mind after I tasted this stuffed pork loin. Bacon, mushrooms, baby spinach, cream cheese, Parmesan and chives are wonderful ingredients on their own but together, they are on another level. The combination of smoky bacon, umami-rich mushrooms and garlicky sautéed spinach — all layered on top of a rich and tangy Parmesan-chive cream cheese spread — is truly a symphony of flavors. Is it over the top to quote a Greek philosopher when writing about this recipe? Maybe, but you’ll understand once you take your first bite.
This is a great dish for a weekend dinner party or your next holiday gathering. It can be made partially ahead, which can make getting dinner on the table that much easier! The fillings can be made up to one day ahead of stuffing the pork loin. If you are making it ahead of time, just make sure to store and refrigerate the bacon separately from the sautéed veggies, so the bacon doesn’t get soggy. The pork loin can be stuffed and rolled up to two days ahead. Allow the refrigerated stuffed pork loin to sit out at room temperature for 30 minutes before searing and baking.
The stuffed pork can be served with roasted potatoes, rice pilaf or a fresh crisp salad. Reheat leftover sliced pork loin in a 300 F oven until heated through. The stuffed pork loin makes for a great sandwich filling, too.
Technique Tip: The ovenproof skillet pulls double duty in this recipe. It’s used to cook the bacon and veggies for the filling, as well as used to sear and roast the pork loin. If you don’t have a large ovenproof skillet, the seared pork loin can be transferred to a baking dish or sheet pan before roasting.
Swap Option: Feel free to swap 1/4 cup scallion greens for the chives. If you can’t find cremini mushrooms, white button mushrooms will work just as well.
Ingredients
- 1 (3 to 4) pound boneless pork loin
- 6 slices bacon, cut into 1/2-inch pieces
- 8 ounces cremini mushrooms, trimmed, halved and sliced
- 1¾ teaspoons kosher salt, divided, plus more as needed
- 3 garlic cloves, peeled and minced
- 5 ounces baby spinach
- 1 teaspoon freshly ground black pepper, plus more as needed
- 4 ounces cream cheese, softened
- 1/2 cup (2 ounces) Parmesan cheese, grated
- 2 tablespoons fresh chives, minced
- 2 tablespoons extra-virgin olive oil
Preparation
1.Remove the pork loin from the fridge and allow it to sit out at room temperature while you prepare the filling.
2.Add bacon to a large ovenproof skillet set over medium heat. Cook, stirring, until golden brown and crisp, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
3.Return skillet over medium-high heat. Add mushrooms and 1/4 teaspoon salt, and cook until softened and browned, about 5 minutes. Add garlic and spinach and cook, stirring often, until spinach is wilted and garlic is fragrant, about 2 minutes; season to taste with salt and pepper. Transfer the mixture to the plate with bacon and set aside to cool. Wipe out the skillet and set aside.
4.In a medium bowl, combine cream cheese, Parmesan and chives. Season to taste with salt and pepper.
5.Preheat the oven to 350 F. Pat pork loin dry and lay on a cutting board fat side down. Using a sharp knife, cut pork loin horizontally (parallel to cutting board) through the middle until about 1-inch from the other side. Open up like a book, then repeat the process with each half of the pork. Cover with a piece of plastic wrap and, using a meat tenderizer, pound to an even 1/2-inch thickness. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
6.Spread cream cheese mixture evenly over the pork, leaving a 1/2-inch border around the edges. Top with spinach, mushroom and bacon mixture. Roll pork tightly into a spiral so that the fat ends up on top. Using butcher’s twine, tie pork loin in 1-inch intervals. Rub pork with oil and season all over with 1/2 teaspoon each salt and pepper.
7.Heat reserved skillet over medium-high. Place pork fat side down and sear, turning occasionally, until browned all over, about 8 minutes. Transfer skillet to the oven and cook pork until internal temperature registers 135 F, 40 to 50 minutes.
8.Transfer pork loin to a cutting board, lightly tent with foil and allow to rest for about 15 minutes. Remove twine and slice as desired.
