Ingredients:
For the Pork Loin:
• 1.5 to 2 lbs pork loin or boneless turkey breast
• Salt & black pepper to taste
• 2 tbsp olive oil
• 8–10 slices of bacon
• 1 tsp dried thyme or rosemary
For the Stuffing (optional):
• 1 cup breadcrumbs
• 1/2 cup grated cheese (e.g. mozzarella or Swiss)
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 2 tbsp fresh parsley, chopped
• 1 egg
For the Base:
• 2 cups sauerkraut (drained) or shredded cooked cabbage
• 1/2 cup chicken broth
Glaze or Gravy:
• 2 tbsp Dijon mustard
• 2 tbsp honey or maple syrup
• 1 tbsp soy sauce
⸻
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the stuffing (optional):
Mix all stuffing ingredients together in a bowl.
3. Prepare the pork loin:
Slice it open like a book (butterfly it) and pound slightly to even thickness. Season with salt and pepper.
4. Stuff and roll:
Spread the stuffing over the meat, roll it up tightly, and wrap the entire roll with bacon strips. Secure with toothpicks or kitchen twine.
5. Sear (optional for extra flavor):
Heat oil in a skillet and brown the bacon-wrapped roll on all sides for 3–5 minutes.
6. Layer the dish:
Spread sauerkraut or cabbage in a baking dish and pour in chicken broth. Place the wrapped roll on top.
7. Glaze:
Mix mustard, honey, and soy sauce, then brush over the bacon.
8. Bake:
Bake uncovered for 45–60 minutes or until internal temp reaches 145°F (63°C). Baste occasionally.
9. Rest & serve:
Let rest 10 minutes before slicing. Serve with the sauerkraut and pan juices.
Ingredients:
For the Pork Loin:
• 1.5 to 2 lbs pork loin or boneless turkey breast
• Salt & black pepper to taste
• 2 tbsp olive oil
• 8–10 slices of bacon
• 1 tsp dried thyme or rosemary
For the Stuffing (optional):
• 1 cup breadcrumbs
• 1/2 cup grated cheese (e.g. mozzarella or Swiss)
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 2 tbsp fresh parsley, chopped
• 1 egg
For the Base:
• 2 cups sauerkraut (drained) or shredded cooked cabbage
• 1/2 cup chicken broth
Glaze or Gravy:
• 2 tbsp Dijon mustard
• 2 tbsp honey or maple syrup
• 1 tbsp soy sauce
⸻
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the stuffing (optional):
Mix all stuffing ingredients together in a bowl.
3. Prepare the pork loin:
Slice it open like a book (butterfly it) and pound slightly to even thickness. Season with salt and pepper.
4. Stuff and roll:
Spread the stuffing over the meat, roll it up tightly, and wrap the entire roll with bacon strips. Secure with toothpicks or kitchen twine.
5. Sear (optional for extra flavor):
Heat oil in a skillet and brown the bacon-wrapped roll on all sides for 3–5 minutes.
6. Layer the dish:
Spread sauerkraut or cabbage in a baking dish and pour in chicken broth. Place the wrapped roll on top.
7. Glaze:
Mix mustard, honey, and soy sauce, then brush over the bacon.
8. Bake:
Bake uncovered for 45–60 minutes or until internal temp reaches 145°F (63°C). Baste occasionally.
9. Rest & serve:
Let rest 10 minutes before slicing. Serve with the sauerkraut and pan juices.