Bell Pepper Stuffed Pork Loin Wrapped in Bacon
By rolling bell peppers inside the pork, not only does it keep the meat moist, but also infuses it with great flavor! Grill or bake this one!
Method behind the madness. There are definitely steps taken in culinary processes that I would argue are much more for show and presentation than for any real taste benefit (parsley speckled rims…?). But, there are some great reasons that happen to look pretty along the way. Specifically, let’s chat about the layers here. Pork can often become dry, making it a trickier meat to cook with. By stuffing it with cheese and peppers, it gains flavor but also stays moist. Make sure the internal temperature reaches the right levels though, because this is also adding mass and could lead to a longer cook time! The bacon is more than just a crowd pleaser-it helps keep everything tied together AND traps in some heat, further insulating that pork loin!
The finishing touches. I left a sauce off of this one for a few reasons. First, I wanted to get a good read on the flavors before committing to a sauce, and second, to see how much moisture came through and if it was needed. The chili powder and bacon were a great combination and brought barbeque sauce to mind, and the sweetness of peppers and onions begged for a honey mustard. Regardless of your taste preferences, I didn’t find this to be in need of either, and thoroughly enjoyed the meal without any sauce!
Are your gardens overflowing with peppers?! Try out some of these creative ideas:
Philly Cheesesteak Stuffed Hot Peppers
Sweet and Spicy Pepper and Brussel Sprout Slaw
Barramundi with Hot Peppers, Tomatoes, and Fresh Guacamole
Baked Salmon with Hot Pepper Avocado Sauce
Strawberry and Serrano Pepper Chutney
Jalapeno Peach Salsa with Chipotle Shrimp
Blueberry Jalapeno Relish over Brie
Zucchini Taco Boats with Serrano Pepper Queso Sauce
Roasted Chicken Thighs with Creamy Serrano Pepper Sauce
Diablo Shrimp over Roasted Vegetables
Bacon Wrapped Jalapeno Popper Stuffed Chicken Breast
Rhubarb Jalapeno Basil Sauce over Bacon Wrapped Pork
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Bell Pepper Stuffed Pork Loin Wrapped in Bacon
Equipment
- Baking sheet Could use grill
- Skillet
- Toothpicks or baker's twine
- Meat Mallet
- Plastic Wrap
- Kitchen knife
Ingredients
- 1 medium Pork Loin
- 2 tsp Olive Oil
- 1 small Onion
- 1 large Bell Pepper
- 2 cloves Garlic
- 1/2 tsp Chili Powder
- 1/4 tsp Paprika
- Salt and Pepper
- 1/2 cup Mozzarella Cheese
- 4-6 strips Bacon (size of loin and bacon depending)
Instructions
- Slice tenderloin horizontally and cover with plastic wrap (to help avoid mess). Use meat mallet to pound thin. Set aside.
- In skillet, heat oil and sauté onions. As they start to become translucent add in minced garlic and chopped bell peppers.
- Season with chili powder, paprika, salt and pepper and toss to coat evenly. Cook until veggies are tender.
- Cover the inside of the pork loin with mozzarella cheese and spoon on the pepper mixture.
- Roll into a pinwheel (plastic wrap can be helpful to hold together). Use toothpicks if needed on the ends.
- Wrap the outside with bacon, securing as needed with toothpicks or baker's twine.
- Place in baking dish and bake for about 1 hour, or until internal temperature is at least 145 degrees. For the last minute or two, switch to broil to give bacon a crisp outside.
- Remove from oven and let sit for a few minutes. Using a very sharp knife, slice into slices and serve with your favorite sauce (great with a honey mustard!). Enjoy!
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