This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.

This bacon wrapped stuffed pork loin recipe is a recipe that will delight your taste buds in the best way possible. I partnered with my friends at Tony Chachere’s to create this delicious stuffed pork loin recipe using one of their newest products, their cornbread stuffing, which does not disappoint! While this recipe might seem intimidating, I can assure you that it is simple enough to cook up for a weeknight dinner, but is special enough for any holiday or night of entertaining. This bacon wrapped stuffed pork loin is going to quickly become a family favorite and makes for quite the presentation as well.

I cooked up Tony Chachere’s Cornbread Stuffing with the holy trinity of bell pepper, celery, and onion along with thyme and spicy sausage to create a super flavorful stuffing that keeps the pork loin moist while it roasts and adds a ton of flavor at the same time. This stuffing is so good that I recommend serving half on the side for friends and family to serve themselves a little extra portion.

The pork loin gets butterflied into one even layer and then half of the stuffing gets spread into an even layer across the whole pieces of meat. From there, I simply tightly roll up the pork loin careful to keep the stuffing inside and make sure to keep it seam side down. I then layer bacon around the entire pork loin and then secure with baking twine to ensure the roll stays tight while cooking. It gets roasted for about an hour and a half and then is ready to be served after it rests for 10 minutes.

The slices end up with the prettiest spiral and the flavor of the pork is out of this world! The combo of the smoky back with the pork and stuffing is truly a match made in heaven.

Tips:

• Let your pork loin rest at room temperature for 30 min to 1 hour before cooking.

• Use a very sharp knife to butterfly the pork loin making small cuts as you go making sure to not cut all of the way through.

• Roll the pork loin up tightly as if you were rolling cinnamon rolls and make sure that you flip the pork loin over to where the seam is down before wrapping with bacon.

• Use kitchen twine to secure the pork loin to ensure it does not come apart in the oven.

• Roast the pork loin on a rack on a baking sheet or in a roasting pan to ensure even cooking all over the roast. This ensures a good crispy layer of bacon around the entire loin.

• Ensure the internal temp is 140-145 before removing from the oven. A meat thermometer is handy for this.

• Let the pork loin rest after it comes out of the oven for at least 10 minutes before slicing.

Ingredients:

• 3-4 Lb. Pork Loin Roast

• 8-10 Slices of Bacon

• 2 Boxes Tony Chachere’s Cornbread Stuffing Mix

• 1/2 Cup Diced Celery

• 1/2 Cup Diced Onion

• 1/2 Cup Diced Bell Pepper

• 1 Tbsp. Chopped Fresh Thyme

• 1/2 Lb. Spicy Breakfast Sausage

• 2 1/2 Cups Chicken Broth

• 2 Tbsp. Tony Chachere’s Creole Seasoning

• 1 Tbsp. Olive Oil

• 1 Tbsp. Butter

Directions:

Preheat oven to 400 degrees.

For the Stuffing-

• Add olive oil to a skillet and preheat to medium heat.

• Add celery, onion, bell pepper, thyme, and sausage to a deep skillet and sauté until sausage has browned and veggies have softened.

• Heat chicken broth to a simmer.

• Add in Tony Chachere’s Cornbread Stuffing Mix to the skillet and slowly add in heated chicken broth mixing until the stuffing mix has softened.

• Season the mix with Creole seasoning and stir to combine.

For the Pork Loin-

• Butterly the pork loin by starting to cut it about 1/2 of an inch from bottom of the roast making horizontal cuts as you cut deeper into the pork halfway and unroll the pork and continue the same cuts through the second half of the pork loin until it’s all one even layer.

• Season both sides with 1 Tbsp. Tony Chachere’s Creole Seasoning.

• Take half of the stuffing mix and place it all over the butterflied pork loin.

• Carefully roll up the pork loin to be a spiral and then secure with kitchen twine.

• Wrap bacon around the pork loin and make sure the ends are faced down.

• Place the pork loin in a roasting pan on a rack and roast for about 1 1/2 hours until internal temp is 145 and then let rest for at least 15 minutes before slicing.

• Serve with extra stuffing on the side.

How good does this bacon wrapped stuffed pork loin look? It’s a real stunner in both the flavor department and presentation! The cornbread stuffing adds that something extra and I can promise you that you are going to love this recipe! Enjoy!