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