Pork loin stuffed with ham and bacon
Filed under: Comfort food, Dinner, Entertaining
preparation time
Cooking time
« For homemade sauce, use ¾ cup of beef broth added to the bottom of the roasting pan with the vegetables. »
For this recipe you'll need a pork loin, ham, bacon and several ferocious appetites! There's no better recipe for getting your energy back after a long day of hiking, skiing or leaf raking, according to the season.
ingredients
- 1 kg Olymel pork loin
- 150 g Olymel smoked ham, diced
- 12 slices Olymel fresh bacon
- 150 g ground pork
- 2 egg whites
- 30 ml (2 tbsp.) chopped chives or parsley
- 45 ml (3 tbsp.) 35% cream
- Freshly grated nutmeg
- Salt and pepper
- ½ onion, cut into large dice
- 1 small carrot, cut into large dice
- 1 celery stalk, cut into large dice
Garlic flower sauce with mushrooms
- 3 French shallots, chopped
- 250 ml (1 cup) white wine
- Dried thyme
- Black peppercorns
- 300 ml demi-glace sauce
- 15 ml (1 tbsp.) olive oil
- 30 ml (2 tbsp.) garlic flower, chopped
- 45 ml (3 tbsp.) cooking cream
- 250 g wild mushrooms, cut into quarters
instructions
- Cut the pork loin almost in two along its length, without fully separating the halves at the base. Open like a book.
- Trim the excess meat and fat in order to obtain a rectangular shape; save the trimmings.
- Cook 4 bacon slices until they are slightly crispy (do not overcook); drain and cut into strips.
- With a food processor, combine the pork loin trimmings with the ground pork, and puree.
- Add the egg whites, cream and nutmeg, season, mix at high speed, and put into a bowl.
- Add the cooked bacon, ham and chopped chives, then mix with a spatula.
- Spread the stuffing in the centre of the pork loin, to 2.5 cm (1 in.) from the edge; roll the loin firmly, and wrap with 8 slices of bacon tied with kitchen twine.
- Preheat the oven to 180°C (350°F).
- Place the diced vegetables on the bottom of a roasting pan and the loin on top.
- Bake for 1½ to 1¾ hours, or until a meat thermometer reads 75°C (167°F). Cover with aluminum foil and set aside for 10 minutes.
Garlic flower sauce with mushrooms
- In a saucepan, heat the white wine, shallots, thyme and ground pepper. Reduce by half, add the demi-glace, and simmer for 15 minutes. Check seasoning. Pass through a strainer or sieve in order to remove the shallots and peppercorns. Set aside, keeping hot.
- In a hot frying pan, sauté the mushrooms in the olive oil. Add the cream and the garlic flower, and reduce for 2 minutes over low heat. Add to the sauce and serve with the stuffed pork loin.
