DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Super Pork!

Prep: 10 mins | Cook: 1 hr | Total: 1 hr 30 mins | Servings:8..

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Super Pork!Super Pork!Super Pork!
Pork loin and pork chops are some of the most commonly sought recipes on the internet. Pork loin (a long stretch of muscle coming from the back, spanning the spine of a pig) is a relatively inexpensive cut of meat, but tends to be quite dry. It has no fat marbled through it, only having a fairly thin layer of fat on the outside. This is why pork chops are often thin, or served with heavy sauces. It's also why brines are a big part of pork loins. It really helps to add some moisture. Another method to combat this dryness is a technique known as "larding", which is literally injecting the pork with long thin strips of fat, which will melt into the roast as it cooks.

What I've done is add sausage to the center and wrapped it in bacon, infusing the center with extra fat from the sausage and wrapping it in a nice fatty wrapper! Not only is it stunning to look at, but it's also incredibly moist throughout. The idea can be used in a wide variety of ways. Different sausages can be used, which imparts different flavors. Some butchers do really exotic blends, with fruits and thai spices, or more simple and common blends like a hot Italian. Let the filling and flavors guide your sides and make a simple idea versatile enough to create a wide spread of options!

If you don't want the smoky bacon, you can always use pancetta, or even ask your butcher if they can find you some "caul fat". Ask him or her about it for a strange little chat!

My greatest fear about a recipe like this is that it looks complicated and won't be attempted. It's VERY easy to do, it doesn't need to be perfect and the end result is well worth the effort to try. At its core, it's just a big butterflied piece of pork, with sausage spread on it, it's then rolled and wrapped in bacon. Roast.

Video Note: Click here to watch a video showing how to butterfly a pork loin. Notice how quickly and easily he does it? Even if it's not perfect, the mistakes will be well hidden in the layers of pork, sausage and bacon. Seriously. Give this one a shot!

. .
IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
3 lbs (1362g)  pork loin, boneless, center cut25321502760000
1 lb (454g)  raw bulk sausage (Italian, Chorizo, Pork, Chicken, etc. Just about any kind will do)1380.16122.5868.10000
8 slices (200g)  raw bacon91690242002
Salt and pepper, to taste0000000
Totals (of 8 Servings):4828.16362.58g368.1g2g0g0g2g
Per Serving:603.5245.32g46.01g0.25g0g0g0.25g *

Method:

  1. Pre-heat an oven to 450 F (232 C).
  2. Butterfly the pork loin, so that you have a large rectangular sheet of pork loin.
  3. Lightly season the pork with salt and pepper.
  4. Press the raw sausage evenly around the pork, so that it creates a single even layer over the top of the pork.
  5. Roll the pork into a tight log. Set aside.
  6. On a large platter or cutting board, lay a single slice of bacon. Then, parallel and slightly overlapping the first slice of bacon, lay a second slice of bacon. Continue this bacon "shingling" process, until you've used 8 slices of bacon. This process should result in a rectangular "sheet" of bacon.
  7. Season the surface of your pork log with salt and pepper. Don't overdo it, though. Bacon is already salty. Just a little should suffice.
  8. Lay the pork log at the top of the sheet of bacon, with the pork running counter to the strips of bacon.
  9. Tightly roll the pork into the bacon and set aside with the bacon seam side down.
  10. Place a large, oven proof, sauté pan (large enough to hold the roast, with room to spare) on the stove, over a medium-hot temperature, to begin pre-heating.
  11. When the pan is hot, place the seam side of the pork down in the pan and place the whole pan in the oven.
  12. Roast for about 10 minutes, then lower the temperature to 325 F (162 C) and allow the pork to roast for about 45 minutes, or until the internal temperature is 160 F (71 C). (This is technically a well done pork and "overcooked" to many, but it's necessary to cook the sausage through, and the fat will more than make up for any lost moisture or texture).
  13. Once the pork has reached the desired temperature, remove it from the oven. Cover with foil and place in a warm place to relax for about 15 minutes.
  14. Slice and serve!

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* Learn More: More about this recipe and nutrition ...

Comments

Kim, be sure to take a picture and post it on your blog, should you ever make it! ;) Also ... your descriptive writing just made me hungry. Must be lunchtime! :D

 DJ  4/12/2014

 (Reply)

This sounds good - here in the UK stuffing is mostly sausage meat and a pork loin roast comes with a good layer of fat, plus skin for crackling. I usually trim off the skin and cook separately at high temps to ensure crispy crackling, cover the fat with mustard, cracked pepper and herbs and roast. So I would still do the same here with the crackling, but rolling it with sausage meat would go down very well as stuffed pork! Think I will try it at the next family gathering....:-)

 Kim  4/12/2014

 (Reply)

Thanks, Lin! It is! It's really basically impossible to go wrong with something like this. Even if it's wildly overcooked ... it's STILL going to taste great! Give it a shot! :)

 DJ  4/11/2014

 (Reply)

I must say, this looks amazing!

 Lin  4/11/2014

 (Reply)

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