Stuffed Pork Loin w/ Bacon, Sun-Dried Tomatoes & Mushrooms

Enjoy!

For the Pork Loin Roll:

• 2 kg pork loin opened for rolling
• 1 clove garlic finely chopped
• 2 tbsp mustard

Instructions

• Preheat the oven to 180° C/356° F, with both top and bottom heat elements.
• Lay the pork loin out on the kitchen top. Using a knife, make small incisions all over the surface. Insert the garlic into these holes to infuse flavor. Brush the entire surface with mustard.
• Heat a skillet over medium heat. Sauté the bacon for 3-4 minutes until crispy. Remove from the pan and set aside.
• In the same skillet, add a little olive oil if needed and sauté the onion for 2-3 minutes. Add the mushrooms, red bell pepper, sun-dried tomatoes, and oregano. Continue cooking for 4-5 minutes.
• Pour in the white wine, season with salt and pepper, and stir well. Return the crispy bacon to the pan. Remove from heat and let the filling cool for 5 minutes. Spread the mixture evenly over the pork loin.
• Roll the pork loin up tightly and secure with kitchen twine.
• Brush the rolled pork loin with olive oil and mustard. Sprinkle with smoked paprika and oregano.
• Heat a large skillet over high heat. Sear the pork loin for 1 minute on each side, until browned.
• Place the roll in a baking tray lined with parchment paper, then cover it with another sheet of parchment paper and aluminum foil. Bake for 1 1/2 hours, then uncover and bake for an additional 20 to 30 minutes.