Made two but one is in the freezer for another day.
RECIPE INGREDIENTS
Replacing the fat cap with bacon not only gives this Stuffed Pork Loin Recipe a crispy edge but also infuses it with a smoky aroma that’s simply irresistible.
The sausage mousse is where this Stuffed Pork Loin Recipe comes alive. While it might sound sophisticated, trust me, there’s nothing complicated about it.
Using spicy Italian sausage, a touch of butter, shallots, dried cherries, cranberries, and a hint of garlic, this mousse becomes the centerpiece of our stuffed pork loin.
And of course, if you choose, a splash of Cognac takes it up another level.
RECIPE INGREDIENTS
For the Pork Loin:
- 1 boneless Pork Loin, approximately 2.5 pounds (1134g)
- 10 - 12 slices of Bacon 250g
- Salt and Black Pepper to taste
- 1 teaspoon 5g Freshly ground Black Pepper
- 1 teaspoon 5g Dried Herbes de Provence
- 2 cups of Sausage Mousse (see recipe below)
For the Sausage Mousse:
- 2 tablespoons Butter
- 2 large Shallots, finely chopped
- 1 tablespoon 10g Dried Cherries
- 1 tablespoon 10g Dried Cranberries
- 1 teaspoon 5g Fresh Thyme Leaves, chopped
- 1 teaspoon 5g Garlic, minced
- 3/4 pound 340g Spicy Italian Sausage (or Ground Pork)
- 2 large Egg Whites
- 2 tablespoons 30ml Heavy Cream
- 1 tablespoon 15ml Cognac or Bourbon (optional)
Replacing the fat cap with bacon not only gives this Stuffed Pork Loin Recipe a crispy edge but also infuses it with a smoky aroma that’s simply irresistible.
The sausage mousse is where this Stuffed Pork Loin Recipe comes alive. While it might sound sophisticated, trust me, there’s nothing complicated about it.
Using spicy Italian sausage, a touch of butter, shallots, dried cherries, cranberries, and a hint of garlic, this mousse becomes the centerpiece of our stuffed pork loin.
And of course, if you choose, a splash of Cognac takes it up another level.
Prepare the Sausage Mousse:
- In a saucepan, melt the butter over medium heat.
- Add the shallots and sauté gently until translucent. Stir in the dried cherries, dried cranberries, minced garlic. Turn the heat off and let the garlic infuse for a few more minutes and reserve in the fridge while you prepare the mousse.
- Remove the sausage from its casings if using links.
- In a food processor, combine the sausage, egg whites, heavy cream, cognac (if using).
Prepare the Pork Loin:
- Clean the pork loin by removing the fat cap. Try to remove as little meat as possible.
- Using a long, slicing knife, cut horizontally into the pork loin about 2/3 of the way down from the top. Open up the pork loin like a book.
Then slice the thicker side 1/2 way down but not all the way through so you can open that side up like a book.
Aim for an even thickness throughout. - Pound the pork loin between two sheets of plastic wrap to achieve a uniform thickness if necessary.
- Season the inside of the butterflied pork loin with salt and pepper.
- Spread the sausage mousse evenly over the pork loin, leaving a small border around the edges.
- Roll the pork loin tightly from one end to the other, enclosing the sausage mousse and filling, using the plastic wrap to help.
- Secure the roll by tying it with the plastic wrap and refrigerate for 15/20 minutes to firm it up a little.
- Wrap the entire stuffed pork loin with bacon slices, ensuring the ends are tucked underneath.
- Season it with your favorite dry rub.
- Place the bacon-wrapped pork loin in your smoker or even oven.
- Roast the pork loin in the preheated oven for approximately 1 to 1 ½ hours, or until the internal temperature reaches 140-145°F (60-63°C).
- Let the pork loin rest for about 10 minutes before slicing.
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