The Ultimate Pork Dinner! Stuffed Pork Loin

A 2.5-pound pork loin butterflied and stuffed with a spicy Italian sausage mousse studded with dried cherries and cranberries, then wrapped entirely in bacon and roasted. Cooked to a juicy 145°F rather than overcooked, it makes an impressive holiday or weekend centerpiece.

smart_display Published 2023-10-16 download Extracted 2026-06-20

40m Prep

90m Cook

2h 10m Total

6 Servings

pork pork-loin stuffed bacon-wrapped roast sausage holiday main-course dinner

Ingredients

2.5 lb pork loin (fat cap removed, butterflied, and pounded even)
0.75 lb spicy Italian sausage (casings removed (about 2 links); ground pork may be substituted)
to cover bacon (thick-cut slices, enough to wrap the loin)
2 large shallots (diced, sweated gently in butter)
as needed butter (for sweating the shallots)
1 tbsp dried cherries (a heaping tablespoon)
1 tbsp dried cranberries (a heaping tablespoon)
1 tsp garlic (minced, warmed in the pan)
1 tsp fresh thyme (leaves picked)
2 whole egg whites (for the mousse)
2 tbsp heavy cream (approximately)
a splash cognac (bourbon may be substituted; optional if you prefer no alcohol) opcional
to taste fresh parsley (roughly chopped (cilantro may be substituted))
to taste salt and pepper (season the pounded loin; mousse needs little if sausage is pre-seasoned)
to taste herbes de Provence (dried, sprinkled on the outside before roasting) opcional

Steps

1

Sweat the two diced shallots gently in butter over low heat on a small burner until soft and translucent — do not let them brown. Add about a teaspoon of minced garlic off the heat, just using the warmth of the pan. Set aside.

Tip: Use a small burner so the shallots sweat rather than burn — sweating draws out their natural sugars.

~8 min
2

Remove the fat cap from the pork loin with a boning knife, pulling it away and following it without cutting through, taking as little meat as possible. Trim any silver skin.

Tip: Bacon replaces the fat cap for flavor, so you don't need to keep it.

~6 min
3

Butterfly the loin: with a long slicer knife, cut about a third of the way in, open it like a book, flip, go down another half inch, and cut to open the rest flat into an even sheet.

~5 min
4

Make the sausage mousse: in a food processor, blend the casings-removed spicy Italian sausage with the two egg whites, about two tablespoons of cream, and a splash of cognac (or bourbon) until smooth, pâté-like.

Tip: If you don't drink alcohol, simply leave the cognac out — it's optional.

~5 min
5

Transfer the mousse to a bowl and fold in the sweated shallots and garlic, dried cherries, dried cranberries, fresh thyme, and roughly chopped parsley. Mix well. Season with a little salt and pepper if the sausage isn't already well seasoned.

~4 min
6

Pound the loin even: place the butterflied loin between two sheets of plastic wrap on a dampened cutting board and pound with a meat pounder until uniformly about half an inch thick. Season the surface with a little salt and pepper.

Tip: Wetting the cutting board keeps the plastic wrap from sliding around.

~5 min
7

Spread the mousse in an even layer over the pounded loin, stopping short of the ends, then roll it up tightly using the plastic wrap. Twist and tie the ends to form a snug, even log.

Tip: Don't make the mousse layer too thick or it will be hard to roll.

~5 min
8

Refrigerate the wrapped roll for about 30-45 minutes (or 10 minutes in the freezer) to firm up, making it easier to handle and wrap.

~30 min
9

Unwrap the chilled loin and wrap it completely in bacon, laying slices across and adding lengthwise slices for the sides. Keep the smooth (skin) side of the bacon facing out for a neat appearance; tuck the seam and ends underneath. Sprinkle the outside with cracked black pepper and dried herbes de Provence.

Tip: Use dried herbs, not fresh — fresh herbs burn during the long roast.

~8 min
10

Roast in a preheated 375°F (190°C) oven, seam-side down, for about 1.5 hours, until the internal temperature reaches 140-145°F (60-63°C). Do not cook to 165°F or the pork will be dry and squeaky.

Tip: An instant-read thermometer is the reliable way to hit the target without overcooking.

~90 min
11

Let the roast rest a few minutes to retain its juices, then slice into rounds revealing the bacon edge, sausage mousse, and the cherries and cranberries inside. Serve, ideally with a port wine or red wine reduction sauce.

Tip: Resting before slicing prevents losing the juices.

~6 min

Nutrition (por porción)

520

Calorías

42g

Proteína

Carbohidratos

35g

Grasa

Fibra

Cultural Context

Stuffed and bacon-wrapped roasts are a classic technique in French and American home cooking, prized as an economical yet elegant centerpiece. Chef Jean-Pierre, a French-born chef and former PBS television host, frames this dish as an affordable 'ultimate pork dinner' built entirely around pork — loin, sausage mousse, and bacon. His butterfly-and-pound method, sausage mousse (a pâté-like forcemeat lightened with egg whites and cream), and the gentle 140-145°F roast (instead of the older, drier 165°F standard) reflect modern, juiciness-focused pork cookery.