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!
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!