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Juicy oven-baked stuffed pork loin filled with fresh herbs and melting cheese.
Juicy pork loin stuffed with savoury bread filling and wrapped in crispy bacon.

Stuffed pork loin with bacon wrap

Author: Flavelo
Recipes Main Courses
Loin is one of the finest but driest parts of pork (low fat content). That's why stuffing and rolling is a brilliant solution: the juicy, bready filling hydrates from the inside, and the bacon protects from the outside against drying during baking, while flavours permeate the fibres.
🕒 Prep Time 45 mins
🍳 Cook Time 1 hr 20 mins
⌛ Total Time 2 hrs 5 mins
🍽️ Servings 5 servings
🔥 Calories 480 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Long, sharp knife (for piercing)
  • Meat skewers or kitchen twine
  • Baking tray
  • Aluminium foil

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Tear the bread rolls into pieces, soak in milk, then squeeze out thoroughly after a few minutes.

Tip: Excess liquid must be removed, otherwise the filling will make the meat soggy from inside.
2 ✓

Chop the onion finely and sauté in fat. In a bowl, mix the squeezed bread, egg, fried onion, crushed garlic, and chopped parsley. Season with salt and pepper.

Tip: The egg binds the filling, solidifying (coagulating) under heat so it can be sliced.
3 ✓

Pierce the centre of the loin lengthways with a long knife and widen the opening, or cut deep into the side and open like a book.

Tip: Work carefully, don't puncture the side of the meat, or the filling will leak!
4 ✓

Stuff the mixture into the meat. Seal the opening with skewers or sew it up.

Tip: Don't stuff too tightly, as the filling may expand a little during baking.
5 ✓

Salt the meat on the outside (carefully, the bacon is salty too!), wrap in bacon slices. Place in a baking tray, pour a little water underneath, and cover with foil.

Tip: Under foil, the meat steams, keeping it soft. The bacon fat continuously bastes it.
6 ✓

Bake at 180°C for approx. 60 minutes, then remove foil and roast for another 20 minutes until bacon is crispy.

Tip: Absolutely rest for 15 minutes on the counter before slicing! During this time, juices that migrated to the outside return between the fibres.

Recipe FAQ

Why became the loin dry?
You overcooked it. Use a meat thermometer: if the centre reaches 70-75°C, it's done. Every extra minute just dries it.
Why did it fall apart when slicing?
You didn't let it rest after baking, or cut with a blunt knife. During resting, fibres relax and retain juices.

Ingredients

  • 1 kg Pork loin (whole, boneless)
  • 2 pcs Stale bread rolls
  • 100 ml Milk
  • 1 pc Egg
  • 1 head Onion
  • 2 cloves Garlic
  • 1 bunch Fresh parsley
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 2 tbsp Lard or Oil
  • 150 g Streaky bacon slices