Bacon-Wrapped Pork Loin Roll

Ingredients

• 3 lb Pork Loin (trimmed, patted dry)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Paprika (smoked optional)
• 0.5 tsp Dried Garlic (garlic powder)
• 0.25 tsp Ground Coriander
• 1 oz Butter (unsalted, cut into cubes)
• 2 Large Onion (yellow onions, halved into rings)
• 2 tbsp Vegetable Oil (neutral oil for frying)
• 2.5 tsp Sugar (granulated)
• 1 tbsp Soy Sauce (low‑sodium, for onions)
• 200 g Mushrooms (button or cremini, sliced)
• 0.5 tsp Salt (for mushrooms, to taste)
• 0.5 tsp Black Pepper (freshly ground, for mushrooms)
• 100 g Mozzarella Cheese (shredded)
• 1 bunch Fresh Parsley (finely chopped)
• 10 Bacon Strips (thick‑cut, for wrapping)
• 2 tbsp Olive Oil (extra virgin, for glaze)
• 1 tsp Dijon Mustard
• 1 tsp Chili Sauce (e.g., sriracha)

Instructions

1. Prepare Pork Loin

   Pat the pork loin dry with paper towels, then slice it thinly across the grain, cover with cling film and gently pound with a meat mallet to even the thickness.

   Time: PT15M

2. Season and Marinate

   Combine salt, paprika, dried garlic, and coriander; sprinkle over the pork and rub in. Fold the meat in half, add a pinch more salt, then wrap in cling film and refrigerate to marinate.

   Time: PT30M

3. Caramelize Onions

   Halve the onions into rings. Heat a frying pan over medium heat, add 1 oz butter and 1 tbsp vegetable oil, then add the onions. Cook, stirring, until soft, add 2‑3 tsp sugar and 1 tbsp soy sauce, simmer low until deeply caramelized.

   Time: PT15M

   Temperature: medium

4. Sauté Mushrooms

   Slice mushrooms. In another pan heat 1 tbsp oil over medium‑high, add mushrooms, season with 0.5 tsp salt and 0.5 tsp pepper, sauté until golden and moisture evaporated.

   Time: PT7M

   Temperature: medium‑high

5. Prepare Cheese and Parsley

   Grate mozzarella on a coarse grater and finely chop the parsley.

   Time: PT5M

6. Assemble the Roll

   Lay the marinated pork flat on a clean surface. Spread the caramelized onions leaving a small margin, sprinkle grated mozzarella, distribute sautéed mushrooms, and scatter chopped parsley. Roll tightly, folding the ends inward.

   Time: PT10M

7. Wrap with Bacon and Prepare Baking Dish

   Line a baking dish with a sheet of aluminum foil and parchment paper. Place the pork roll on the parchment and wrap it with bacon strips in two overlapping layers, pressing to adhere.

   Time: PT5M

8. First Bake

   Preheat the oven to 200 °C (392 °F). Bake the wrapped roll for 60 minutes.

   Time: PT1H

   Temperature: 200°C

9. Prepare Glaze

   In a small bowl whisk together olive oil, soy sauce, Dijon mustard, and chili sauce.

   Time: PT2M

10. Glaze and Second Bake

    Remove the roll from the oven, brush the bacon generously with the glaze on all sides, then return to the oven and bake another 12 minutes until the bacon is glossy and golden.

    Time: PT12M

    Temperature: 200°C

11. Rest and Serve

    Take the roll out, let it rest on a cutting board for 10 minutes, then slice into 1‑inch rounds and serve.

    Time: PT10M

Nutrition Facts

Calories

430

Protein

23g

Carbohydrates

10g

Fat

33g

Fiber

2g

Ingredient Substitutions

• Instead of Pork Loin: Turkey breast, Beef tenderloin
• Instead of Butter: Margarine
• Instead of Vegetable Oil: Canola oil
• Instead of Sugar: Honey
• Instead of Soy Sauce: Tamari
• Instead of Mushrooms: Portobello
• Instead of Mozzarella Cheese: Provolone, Cheddar
• Instead of Bacon Strips: Prosciutto
• Instead of Olive Oil: Vegetable oil
• Instead of Dijon Mustard: Yellow mustard
• Instead of Chili Sauce: Hot sauce

Equipment Needed

• Sharp Knife
• Cutting Board
• Cling Film
• Meat Mallet
• Mixing Bowl
• Frying Pan
• Spatula
• Coarse Grater
• Baking Dish
• Aluminum Foil
• Parchment Paper
• Oven
• Basting Brush
• Timer

Critical Steps — Do Not Skip

• Season and marinate the pork thoroughly
• Caramelize onions without burning
• Roll the pork tightly to hold the filling
• Wrap the roll completely with bacon
• Bake to the proper internal temperature
• Apply glaze before the final bake

Chef Tips from the Video

• Use a meat thermometer for confidence in doneness
• For extra smoky flavor, use smoked paprika and smoked bacon
• Add a pinch of nutmeg to the onion mixture for depth

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Wrap the uncooked roll tightly in foil and freeze for up to 2 months; thaw before baking

Room temperature: Do not store at room temperature; refrigerate promptly

Make-Ahead Tips

• Marinate the pork overnight for deeper flavor
• Caramelize the onions a day ahead and refrigerate
• Assemble the roll, wrap with bacon, and keep refrigerated; bake when needed
• Glaze can be prepared up to 30 minutes before the final bake