Sometimes, the best recipes are those someone else comes up with. I made a couple of minor tweaks to this recipe. The recipe itself was the brainchild of my cousin Trevor, who came for a visit with his family and is a fantastic cook (dare I say frustrated chef?). Anyway, my cousin is only passingly familiar with the keto way of eating, but knew we eat a lot of stuff like pork, bacon, and cheese, and good sausages. So, he decided he would put those all together and make something.
Well, it was AMAZING!
We are now visiting family in Wisconsin, so I decided that I would try and recreate this deliciousness for the family here. Now in the pictures you will see that I got a very large (think it was close to 6 lbs) pork loin and cut it in half and made two. If you do the same you will want to double the recipe that I am posting here. It is also a very simple matter to make a non-dairy version, by subbing the cream cheese for a non-dairy cream cheese product such as Kite Hill™ brand.
The other thing I would add is that my brother-in-law smoked the onion for me, and it added an amazing depth of smokiness to the recipe that was wonderful.
If a smoker does become a tool in my repertoire, at some point in the future, I will be trying this recipe in a smoker. If you have a smoker and do this, please do share your results in the comments!
If you have a large pork loin you will probably want to cut it in half and you will need to double the recipe (as I did when I made it).
- 2 1/2-3 lbs pork loin
- 1 1/2 lbs bacon
- 8 oz cream cheese for non-dairy-can substitute with Kite Hill Cream Cheese Spread
- 2 sprigs fresh basil if using dried about 2 tsp
- 1 medium yellow onion chopped I had the good fortune to use a smoked onion-if you can get one, it's worth it!
- 1 cup portabella mushrooms
- 13 oz chorizo sausage
Preheat oven to 350° F.
Lay strips of bacon on a baking dish with sides (you will have quite a bit of lovely fatty juices to use for something else). Set your pork loin in the center of the bacon strips. Using a filet knife open center and inner side layers. So, cut three lines total in the pork loin.
Fold bacon ends up the sides of the pork loin. Divide chorizo and stuff even amounts into each of the 3 cut lines. Do the same with the cream cheese
In a blender or food processor add mushrooms, onion, and the fresh basil and blend on high speed until blended. Stuff puree into the 3 lines of the pork loin over the cream cheese and chorizo
Pull sides of pork loin together as much as you can and place strips of bacon over the top until it meet the bacon from the bottom
For a nice touch weave more strips of bacon across the top in a basket weave pattern
Bake stuffed pork loin for 2 1/2 to 3 hours (depends on weight), or until internal temperature is above 145° F. (this is the safe internal temperature for pork).
Slice and serve
Macros are per serving, based on using a pork loin. This recipe could also be made using beef, though you would want to check the macros and adjust internal temperature accordingly.
total fat 43.6g
net carbs 2.5g