- 1 boneless pork loin roast (2-3 pounds)
- 4 T olive oil
- 3 slices bacon – chopped
- 6 oz package of mushrooms – thinly sliced
- 1/3 C chopped onion
- 2 t salt
- 1 t black pepper
- 2 garlic cloves – minced
- ¼ C fresh parsley – chopped
- Preheat oven to 400 degrees F.
- In a large skillet (prefer cast iron, but any oven-safe pan will work), add 2 T olive oil over medium heat. Add chopped bacon and cook until browned. Add sliced mushrooms and onion – sauté until soft ~5 minutes.
- Season with 1 t salt, ½ t pepper, parsley and garlic. Cook for 1 minute, then set aside.
- Butterfly pork loin roast – if you’re uncomfortable doing this, you can always ask a meat manager to do this for you! Cover butterflied meat with plastic wrap and use a meat mallet (or saucepan) to flatten roast to ~1 inch thick all over. Be careful not to tear through the meat.
- Spread the bacon mixture over the flattened loin, leaving ½ inch at the borders. Roll tightly hot-dog style and secure with kitchen twine.
- Season with remaining salt (1 t) and pepper (1/2 t).
- In the same skillet as the filling, add 2 T olive oil over medium heat. Once oil is hot, place loin in the skillet and sear ~2 minutes per side, or 8-10 minutes total.
- Transfer in the same pan to the oven and bake at 400 degrees for 45 minutes – 1 hour, or until a thermometer reads 145 degrees F in the thickest portion of the meat.
- Remove from oven and let rest for 5 minutes, then cut into ½ inch slices and serve!