RECIPE: STUFFED, BACON WEAVE PORK LOIN BY RON DIMPFLMAIER
What makes a Heritage Farms Cheshire Pork loin even more porktastic? Why, bacon…of course!! We’re drooling over this recipe by our friend, Ron Dimpflmaier, a Big Green Egg addict and Cheshire Pork fanatic. Ron currently lives in Coral Springs, Florida and calls himself a “Big Green Egg Head!” He’s a single Dad and has two kids, Ronald who is 18 and Kaitlyn who is 17 (she is a BBQ enthusiast too!). Let’s just say, it’s a family thing.
So, if you’re looking for something to cook that will make your crowd go hog wild, we highly recommend giving Ron’s recipe a try. Follow along below!
STUFFED, BACON WEAVE PORK LOIN
Total time: 2 hours
Prep time: 45 minutes
Cook time: 1 hour 15 minutes
1 3-4 lb Cheshire skinless pork loin
1 Green apple-peeled and diced
3 Stalks celery-chopped
1 Red bell pepper-diced
1 Yellow or orange bell pepper-diced
1 Yellow onion-diced and separated in half
12 Slices of thick sliced Picante (sharp) provolone
Fresh chopped rosemary and any other fresh herbs you’d like
Set up a charcoal or gas grill to indirect heat. Bring to a steady 350° F or preheat your oven to 350°.
Butterfly the loin open so it lays flat on your cutting board. Start by cutting down one side of the pork loin at approximately 3/4” thickness. Do not cut through the meat. Continue with your knife parallel to the cutting board and slicing and unrolling it open as you cut.
Cover the meat with plastic wrap and pound using a meat hammer or bottom of a heavy pan so it is an even thickness.
Lay the slices of provolone on the meat to cover it.
Heat the oil in a pan on the stovetop and add the 1/2 of the onions, celery, apple, all diced peppers and sprinkle with rosemary. Sauté for 3-5 minutes until the apples begin to soften. Remove the vegetables from the pan and spread them over the provolone slices.
Roll the loin tightly from the short end like you would a jelly roll. Take any filling that falls out and put it where you’re rolling.
Place the loin fat side up and tie with kitchen twine every inch to inch and a half. Tie the ends as tightly as you can to prevent the filling from oozing out during cooking. Sprinkle the rolled and tied loin with salt, pepper, garlic powder and onion powder.
Wrap the loin in bacon or for a fancier presentation, make a bacon weave blanket and wrap the loin in it with the seam toward the bottom. Sprinkle the bacon with more rosemary and other herbs if using them.
You can either place the loin directly on the grates over the indirect heat or place it in a roasting pan on a rack and put that on the grates or center rack in the oven. Pour some broth or water in the bottom of the pan to prevent the dripping from burning.
Bake the roast for 45 minutes to 1 hour until the center reaches an internal temperature of 145°F. At 25 minutes, add the remaining sliced onion to the bottom of the pan. When the loin hits 145°, remove it from the heat, transfer it to a platter, loosely tent it with foil and set it aside.
If you’d like gravy, place the pan on the stove top over medium low heat and add 1/2 cup of water. Bring it to a low boil and add flour little by little, stirring constantly with a whisk. Add until you reach your desired thickness.
Slice the loin into 1/2-1 inch thick slices and serve.