Bacon wrapped Pork Loin stuffed with Prosciutto & Provolone

This Bacon wrapped Pork Loin stuffed with Prosciutto & Provolone is a triple pork threat – bacon, pork loin and prosciutto!

This may look like it’s hard to do, but I promise, it’s not.  I consider myself a regular run of the mill wife and mommy, I am by no means a chef! In just a few steps you can make your meals look fancy and I have tried to make it super easy with lots of pictures for every step.

Preheat the oven to 400 degrees.

First you will  trim your pork loin to remove the silver skin and excess fat. Here is a video that demonstrates how. One you have trimmed the pork loin you will butterfly it.  Arrange the loin on a cutting board with the end facing you.  Holding the knife parallel to the cutting board, begin along one side, cut about 1/2″ above the underside of the roast.  Continue slicing inward, pulling back the meat with your free hand unrolling it like a roll of carpet. Continue slicing and unrolling until you have a flat piece of meat.  Place some plastic wrap over the loin and, using a meat mallet, pound the meat until it is all the same thickness.  Remove plastic wrap and layer the pork loin with provolone and prosciutto.  Then roll the loin back up and sit it aside.

It’s bacon weave time! I know it looks complicated but it’s not (don’t tell your dinner guests though, let them think you are amazing!). Lay about 8 bacon strips down vertically. Begin the weaving process by weaving a piece of bacon through horizontally through the vertical strips. Alternate going over and under each vertical strip until you reach the end. Then begin your next row. When you have finished the bacon weave trim the excess bacon to so it makes a nice, neat square.

Cut about 6 14″ pieces of cooking twine and set aside.  Place your pork loin on your bacon and roll it up in the bacon weave. Now gently slide the twine underneath the roast and tie tightly about 1-2″ apart.

Grease the bottom of your roasting pan, place the wrapped loin in the middle of the pan and cover it (if your pan doesn’t have a cover use aluminum foil.  Bake for 45 minutes covered then uncover and bake for an additional 15 minutes to crisp the bacon.

When the internal temperature reaches 145 degrees your pork is done. Remove it from the oven and let it rest for 10 minutes before cutting.

Servings: 12

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 15 mins

Bacon wrapped Pork Loin stuffed with Prosciutto & Provolone

Impress you family & friends with this delicious and moist Bacon wrapped Pork Loin stuffed Prosciutto & Provolone. This is a triple threat, bacon, pork and prosciutto!

Print Recipe

4.58 from 7 votes

Ingredients

• 3 lbs pork loin, trimmed
• 1.5 lbs bacon
• 6 slices provolone
• 6 slices prosciutto

Instructions

• Preheat oven to 400 degree.
• Butterfly trimmed pork loin.
• Place plastic wrap over pork loin.
• Pound roast with meat mallet to make it an even thickness.
• Lay provolone and prosciutto on one side and roll together.
• Prepare bacon weave.
• Roll roast in bacon weave.
• Secure roast tightly with cooking twine 1-2" apart.
• Place roast in a greased pan and cover.
• Bake for 45 minutes covered.
• Internal temperature should be 145 degrees.
• Uncover and back for 15 minutes to crisp bacon.
• Let roast stand for a few minutes before cutting.

Nutrition

Serving: 4oz, Calories: 456kcal, Carbohydrates: 1g, Protein: 49g, Fat: 29g, Saturated Fat: 12g, Monounsaturated Fat: 1g, Cholesterol: 130mg, Sodium: 2060mg, Potassium: 19mg, Sugar: 1g, Vitamin A: 2%, Vitamin C: 2%, Calcium: 11%, Iron: 12%

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

Author: Kat Jeter & Melinda Caldwell

Course: Entree

Cuisine: American

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Bon appetit!