0 Cart Account

Menu

Recipes > Dinner, Holiday

Print

Bacon Wrapped Stuffed Pork Loin

Prep Time

20 minutes

Cook Time

90 minutes

Servings

6-8 people

Holiday gatherings are about to get a whole lot better with this recipe by My Diary of Us featuring Tony Chachere’s Cornbread Stuffing Mix and, of course, bacon!

Bacon Wrapped Stuffed Pork Loin

Shop Tony's Flavors In This Recipe

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
  • Clear

Directions

  1. Preheat oven to 400 degrees.

For the Stuffing:

  1. Add olive oil to a skillet and preheat to medium heat.
  2. Add celery, onion, bell pepper, thyme, and sausage to a deep skillet and sauté until sausage has browned and veggies have softened.
  3. Heat chicken broth to a simmer.
  4. 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.
  5. Season the mix with Creole seasoning and stir to combine.

For the Pork Loin:

  1. Butterfly 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.
  2. Season both sides with 1 Tbsp. Tony Chachere’s Creole Seasoning.
  3. Take half of the stuffing mix and place it all over the butterflied pork loin.
  4. Carefully roll up the pork loin to be a spiral and then secure with kitchen twine.
  5. Wrap bacon around the pork loin and make sure the ends are faced down.
  6. 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.
  7. Serve with extra stuffing on the side and enjoy!

Join our family

Bring a little spice to your email inbox with Tony Chachere's Creole Club!

from our Cajun Country Cookbook

Tony’s Crab Stuffed Shrimp

Tony’s Crab Stuffed Shrimp

Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…

Get Recipe
Grilled Cajun Lobster Rolls

Grilled Cajun Lobster Rolls

Summer's still going with these Grilled Cajun Lobster Rolls by @MyDiaryOfUs. Grab your Tony’s, get the…

Get Recipe