Bacon-Wrapped Stuffed Pork Loin

Ingredients

• 2-3 lb boneless pork loin, butterflied
• 8 slices thin-cut bacon
• 4 oz cream cheese, softened
• 1/2 cup fresh spinach, chopped
• 1/4 cup shredded Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped

Instructions

1. 1

   Butterfly the pork loin by slicing it lengthwise about two-thirds of the way through, then open it up like a book; cover with plastic wrap and pound to an even 1-inch thickness.

2. 2

   In a small bowl, combine softened cream cheese, chopped spinach, Parmesan cheese, minced garlic, smoked paprika, onion powder, salt, and pepper.

3. 3

   Spread the cream cheese mixture evenly over the butterflied pork loin, leaving a 1/2-inch border; carefully roll the pork loin tightly from one long end.

4. 4

   Lay out the bacon slices slightly overlapping on a cutting board; place the rolled pork loin seam-side down on one end of the bacon and carefully roll it up, ensuring the bacon completely encases the loin.

5. 5

   Secure the bacon-wrapped loin with kitchen twine at 1-inch intervals to hold its shape during grilling; lightly brush the outside with olive oil and sprinkle with chopped rosemary, salt, and pepper.

6. 6

   Preheat your grill to medium-indirect heat (around 350-375°F); if using a gas grill, light one side and cook on the unlit side. For charcoal, bank coals to one side.

7. 7

   Place the pork loin on the indirect heat side of the grill, close the lid, and cook for 60-75 minutes, or until the internal temperature reaches 145°F using a reliable meat thermometer.

8. 8

   For a crispy bacon crust, briefly move the loin over direct medium-high heat for 2-3 minutes per side, watching closely to prevent burning.

9. 9

   Remove the pork from the grill, tent loosely with foil, and let it rest for 10-15 minutes before removing the twine and slicing into thick rounds to serve.