We found this recipe at Everyday Paleo. We are not strict Paleo followers; more like 80/20 followers. We like to find recipes then change them up a bit for variety. Here’s our version of the Stuffed Pork Loin…
- Pork Loin (large enough to butterfly)
- 2 slices of uncooked bacon
- Variety of sweet peppers (color is everything!)
- 1 hot yellow pepper (if you like a little kick)
- Handful of Mushrooms
- Fresh Basil leaves
- Garlic (the more the better in our opinion)
- Butcher’s twine
- Fresh vegetables for side dish (the more the better!)
This is a pork loin (DUH). We try to buy local raised meats and on this particular day we visited the Halifax Seaport Market. While there we picked up some bacon and freshly made bratwurst. This is fine eating my friends! We had originally picked up two pork loins thinking we would tie them together but once we got home we realized one was enough for the both of us…
The reason we choose bacon for this recipe is because the original one called for a jar of sun dried tomatoes and while they are delicious one of us can’t eat them (Tara). The tomatoes would have given the pork loin the necessary oil to keep from drying out so we chose bacon as the substitute and seriously you can’t go wrong with bacon…ever!
Basil!!! So fresh, so good and a nice opportunity to show off some knife skills if you have them and impress the ladies (or so that’s what Tara thinks when trying to impress Meegan). We used a handful of leaves to make sure the flavor would come through.
A few sweet peppers (yellow, orange and red), a little bit of hot yellow pepper and lots of garlic. Again, another prime opportunity to show off those knife skills!
Good old butcher’s twine. Now if you have any trouble finding twine (as we did – meaning we walked around the store for 20 minutes before asking if they carried any, which they didn’t) head towards the meat department and ask the butcher! Ours was kind enough to give us enough to last a few months!
To make it look pretty on the outside, try searing it in a hot pan for about 2 minutes on each side (alternating sides every 30 seconds or so to prevent burning). For our oil, we chose a nice chili oil to give it some extra spicy flavor (we like things spicy!)…
use a little oil on the bottom of glass pan to prevent the pork loin from sticking. Preheat oven to 350 and when it’s ready pop this in for about 25 minutes (we don’t have a meat thermometer just yet so we erred on the side of caution and went for 30 minutes – the meat was as tender as can be!)
~Now that’s good eatin folks!