Pork Loin Stuffed and Bacon Wrapped

Pork Loin Stuffed and Bacon Wrapped

Servings: 6-8


  • 2 lb / boneless pork loin
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup / olive oil
  • 1/4-1/2 tsp / crushed red chile flakes
  • 6 cloves / garlic finely chopped
  • 8 cups / baby spinach
  • 3 oz / feta cheese, crumbled
  • 12 oz / sliced bacon


  1. Slice pork loin lengthwise ¾ of the way through the middle. Lay open and season with salt and pepper. Heat oil in a 12″ skillet over medium-high heat. Add chile flakes, garlic, and shallots; cook until golden, 3–4 minutes. Add spinach; cook, stirring occasionally, until wilted, 2–3 minutes. Let cool, squeeze excess water from spinach, and finely chop; transfer to a bowl. Stir in feta, salt, and pepper. Spread mixture over pork; fold closed and wrap bacon around pork. Using butchers' string, tie pork securely at 1″ intervals. Best to cut your string and line across your cutting board and then lay the roast on to
  2. Preheat oven to 350 degrees, heat frying pan over med-high heat, add a little olive oil and using tongs, brown roast on all sides. Place frying pan with roast in oven and cook 20 minutes per pound until instant read thermometer shows 135 degrees, remove and cover with foil, temperature will rise to finish temp of 145 degrees within ten minutes.
  3. Pinot Noir works well with the bacon