I don’t know where to begin with this. When I thought of this meal in my head it was just a throw something together and pray it tastes good sort of meal. What I ended up creating was something I’d pay for in a restaurant here if someone besides me would make it. Alas we still only have the few restaurants and this is not on it. The pork loin is stuffed with spinach, onion and bacon cheddar cheese. Yes that’s right bacon cheddar. YUM. The brussel sprouts dive into a mixture of white wine, onions, garlic , butter and of course bacon, little of the fat and then roasted to perfection. There are a lot of components to this meal but I promise I’ll walk you through it.
This serves four. Oven temp 425F for roasting.
You will need.
- 1 pork loin approx. 2 -3 pounds, butterflied
- 1 pound of fresh brussel sprouts, slotted spoon
- 1 small onion
- 1 Tsp garlic salt , I use wild garlic falksalt
- 2 garlic cloves, minced
- 1 cup of white wine
- 1 small block of bacon cheddar cheese ( you can use cheddar cheese and real bacon crumbles if in a pinch)
- 1/2 pound of sliced premium bacon
- 1 pat of real butter, greassfed
- 4 Tbs Extra virgin olive oil or coconut oil (2 for each pan)
- Himalayan pink Salt and pepper
- 2 cups fresh spinach *optional
First thing to do is place 6 slices of bacon laid on a baking sheet. Place in cold oven and bake at 425 degrees F. for about 12- 15 minutes until crisp. See here for this oven method.
Clean and cut brussel sprouts in half and bring to a boil on stove for about 5 minutes remove and set aside. You can leave them in the water while waiting.
On a large plate place about 4-6 more slices of raw bacon onto the plate so that when the pork is nice and seared you can lay this on the bacon. Turn off stove but leave skillet and all of it’s juices from the pork on the stove, do NOT discard.
Take your open loin and add in the center to one side spinach, than onion , cheese and a sprinkling of the garlic salt.
Close and wrap your loin with the bacon, adding in toothpicks where needed. When adding the toothpicks try and add them all on the same side so they are all easily spotted when pork is done and they are removed. Uncle Billy would not appreciate a toothpick through the gum.
Place in a baking dish, cast iron skillet or a silicone baking sheet and place in the oven at 425 degrees for about 45 minutes. Your internal temperature should be between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest.
While your pork is roasting heat the two remaining Tbs of oil and pat of butter in a skillet over medium heat adding in onions and then garlic on top so that they don’t burn. Saute and stir adding a pinch of salt and black pepper until the onions are softened approx, 5 to 10 minutes.
Add in white wine and saute an additional 3-5 minutes to burn the alcohol off but leave that lovely flavor.
Next take the bacon renderings and place about 1/4 cup into the pan. You can eyeball this. It’s bacon grease! Do we really need to measure here? Next add in the toasty strips of bacon, rip apart in desired pieces or cut and toss them in.
Back to the brussels you set aside, take your slotted spoon and spoon brussels into the bacon cloud.
They look done already! Place into oven with roast at the same temp of 425 degrees for about 20 minutes. They will turn golden brown and caramelized with the wine , garlic and onions and of course the bacon.
Out of the oven…sorry for the picture the steam got to the lens or the camera was drooling too.
and of course the caramelized brussles…