• 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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Season with 1 t salt, ½ t pepper, parsley and garlic. Cook for 1 minute, then set aside.
  4. 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.
  5. Spread the bacon mixture over the flattened loin, leaving ½ inch at the borders. Roll tightly hot-dog style and secure with kitchen twine.
  6. Season with remaining salt (1 t) and pepper (1/2 t).
  7. 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.
  8. 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.
  9. Remove from oven and let rest for 5 minutes, then cut into ½ inch slices and serve!