Wednesday, December 24, 2014

Bacon Wrapped Roast Stuffed Pork Loin

I must say that this Bacon Wrapped Roast Stuffed Pork Loin is a perfect dish to enjoy with your family members during this festive season! ^0^ Glad that everyone love this tender and moist roast stuffed pork loin. Instead of using a oven, the stuffed pork loin and the side roasted vegetables are all done in the Happy Call Pan!! 

Not a very clear picture on the stuffing layers. My kitchen was like a war zone while preparing the ingredients hahahah...hands too busy to take more detail picture >.<"

 Tying up the stuffed pork loin with baking string to ensure the whole roll maintain its shape while cooking.

Pan roasting in Happy Call Pan. Brown all four sides before covering the lid and cook till done.

 Wonderful looking roast stuffed pork loin! 

Recipe ref : Fun at Sassy Kitchen & Honey Bee Sweets
  • 800gm-1kg fresh pork loin
  • 100gm cream cheese, softened
  • 4 cloves garlic, minced
  • 2 medium red onion, sliced thinly
  • 12 white button mushrooms, sliced thinly
  • 2 cups spinach, washed
  • 8-10 slices bacon
  • 200ml water
  • 1 chicken stock cube (non MSG), mashed
Side Roasted Vegetables
  • 1 large sweet potato
  • 2 large potato
  • 1/2 cup cherry tomato
  • 1 carrot
  • olive oil
  • salt & pepper to taste
  • 1 tsp mixed italian herbs

  1. Wash and pat dry the tenderloin. Fillet the pork loin into a flat sheet.
  2. Season with pepper and salt on both sides of the fillet. Set aside while preparing the stuffings.
  3. Heat 1 tbsp olive oil in a pan. Saute garlic and onion till soft and translucent, about 5-8mins.
  4. Add in mushroom and mix evenly. Cook till softened, about 8 mins. Remove mushroom mixture from pan and set aside.
  5. Add spinach leaves into the same pan. Add salt & pepper and cook till the leaves wilted. Turn off flame. Squeeze away the excess liquid and finely chopped the leaves.
  6. To roll up the pork loin : Spread softened cream cheese over the pork loin, leaving about 2" from the sides. Next spread the chopped spinach over, followed by the mushroom mixture. 
  7. Then gently roll up the pork loin firmly from the long side. Place the bacon over the rolled pork loin, slightly overlap them around the it. Tie the stuffed pork loin with some baking string.
  8. Heat 1/2 tbsp olive oil in Happy Call Pan (HCP). Place the stuffed pork loin into the pan and pan roast (medium high heat) the roll evenly on all four sides till lightly browned.
  9. Add in 200ml water and stock cube into the pan. Close the lid and let it simmer on medium low heat. After 15 mins, open the lid. Ladle the gravy evenly over the bacon wrapped pork loin. Cover the lid again and cook for another 15 mins till meat is done. 
  10. Remove the pork loin from the pan and place on a serving plate. Cover it with a aluminium foil and rest for 30mins.
  11. With remaining gravy in the pan, add more water to deglaze it. Strain the gravy and transfer to a small saucepan and bring it to boil. Add adequate cornstarch water to thicken the gravy. 
  12. For the sides roasted vegetables : Toss the vegetable with all the seasoning evenly. Heat up HCP. Add in all the vegetables then cover the lid. Cook on medium heat for 10 mins. Flip the pan and cook for another 10 mins. By now the vegetables should be done. If not cook for another 2-5 mins. (depending how thick you have cut the root vegetables, cooking time will varies)
  13. Slice the stuffed pork loin and serve with the gravy and roasted vegetables.

This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy KidsEat Your Heart Out and Domestic Goddess Wannabe


Miss B @ Everybody Eats Well in Flanders said...

This is such a great idea, looks simple enough for our dinner tommorrow, since I am planning to do roast pork. I must check whether I have frozen spinach though :) Thanks for sharing and wishing you and family a merry christmas and a happy new year !

DomesticGoddessWannabe said...

Hi Veronica, this is one of my favourite ways to cook pork. LOVE!

Zoe said...

Hi Veronica,

This is a beautiful dish for Christmas! Yum!


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