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Pork loin stuffed with ham and bacon.

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Pork loin stuffed with ham and bacon

Filed under: Comfort food, Dinner, Entertaining

preparation time

00:15 15min

Cooking time

00:90 90min

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.


  • 150 g ground pork
  • 12 slices naturally Smoked Bacon
  • 1 kg pork loin boneless
  • 150 g old-Fashioned smoked ham, diced
  • 45 ml (3 tablespoon) 35% cream
  • 30 ml (2 tablespoon) Fresh chives and fresh basil, chopped
  • 1 branch celery, diced
  • 1 carrot, diced
  • 2 egg whites

Garlic flower sauce with mushrooms :

  • 250 g wild mushrooms, cut into quarters
  • 45 ml (3 tablespoon) 35% cooking cream
  • 3 shallots, chopped
  • 30 ml (2 tablespoon) garlic flower, chopped
  • 15 ml (1 tablespoon) olive oil
  • 300 ml store-bought demi-glace sauce
  • 250 ml (1 cup) white wine
  • 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


  1. Cut the pork loin almost in two along its length, without fully separating the halves at the base. Open like a book.
  2. Trim the excess meat and fat in order to obtain a rectangular shape; save the trimmings.
  3. Cook 4 bacon slices until they are slightly crispy (do not overcook); drain and cut into strips.
  4. With a food processor, combine the pork loin trimmings with the ground pork, and puree.
  5. Add the egg whites, cream and nutmeg, season, mix at high speed, and put into a bowl.
  6. Add the cooked bacon, ham and chopped chives, then mix with a spatula.
  7. 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.
  8. Preheat the oven to 180°C (350°F).
  9. Place the diced vegetables on the bottom of a roasting pan and the loin on top.
  10. 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

  1. 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.
  2. 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.