Bacon & Plum Stuffed Pork Loin


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This make-ahead dish is great for holidays and/or entertaining because it has that A+ presentation. I’m not a huge pork fan, but this one really hits the spot with hints of ginger and orange liquor. The optional mustard sauce just takes it to a whole new level!  It has several steps, but once you are done with making the stuffing part and sear the lil guy, you cover with aluminum foil and then pop him in the oven that evening or even the next day. A note on the pork cut: Tell your butcher that you will be stuffing the loin. I find that it’s easier to not use twine and be tying knots, so I opt for the pocket cut. Since my butcher has longer knives than I do (and a tad bit more precision), I just ask him to do it for me. So the game plan is: make stuffing, stuff, sear, then cook! Who doesn’t love a little bacon?

Ingredients for loin:

  • 4-4.5 lb pork loin, with pocket cut in order to stuff
  • 2 thick slices of bacon or equivalent of 4 ounces, chopped
  • Cointreau liquor, 25 ml
  • ½ white onion, finely chopped
  • 2 green onions, chopped
  • 1 clove garlic, chopped
  • 15 dried plums, quartered
  • 3 T non-flavored breadcrumbs
  • ½ t. ground ginger
  • Abundant sea salt
  • Olive oil, as needed

Ingredients for mustard sauce:

  • 3 T mustard (any kind you like: Dijon, French’s, Plochman’s)
  • 3 T heavy cream or creme fraîche
  • 1 T melted butter
  • 3-4 T milk

How-to:

  1. Start by chopping all the goods for the stuffing. Have everything mise en place
  2. In a large skillet, with medium-high heat place a dab of olive oil and the bacon. Wait till browned, scoop from pan, reserve
  3. Quickly, pour Cointreau in pan and scrape bits so they release from the pan
  4. Add onion, green onion, garlic, stir and cook for about 3-4 minutes
  5. Reduce heat slightly, add plums, breadcrumbs, ginger, and a pinch of salt.
  6. Chop bacon strips into cubes and add back into mix; cook for another 2-3 minutes
  7. Cut off heat and remove from eye. Let cool for 15-20 minutes
  8. After cooled, with one hand, maintain the loin upright and with the other hand, begin stuffing the loin using small handfuls
  9. Lay loin straight and salt both sides
  10. Heat up same large skillet on high heat that was used for stuffing; add a bit more olive oil. Sear loin on both sides
  11. Place in oven safe dish and cover with aluminum foil
  12. Refrigerate immediately OR cook in oven with aluminum foil covering for 35-45 minutes on 300 degrees F, then crank up the heat to 400 F, remove the foil, and cook for an additional 10 minutes
  13. Meanwhile, add all sauce ingredients into a heat-proof glass measuring cup, heat 20 seconds in microwave and whisk; adjust as necessary
  14. When done cooking, let rest 10-15 minutes before cutting with a sharp carving knife
  15. Arrange on wooden cutting board with mustard sauce and serving spoon. Serve with rustic potatoes. Enjoy!

Picture step-by-step:

Cook up that bacon

Cook up that bacon

 

 

 

 

 

 

 

 

 

When its browned, take it out

When its browned, take it out

 

 

 

 

 

 

 

Deglaze pan

Deglaze pan

 

 

 

 

 

 

 

 

 

Deglaze pan

Scrape pan

 

 

 

 

 

 

 

 

 

Add onion, green onions, garlic

Add onion, green onions, garlic

 

 

 

 

 

 

 

 

 

Add plums and bacon back in

Add plums, etc

 

 

 

 

 

 

 

 

 

Stuffed loin

Stuffed loin

 

 

 

 

 

 

 

 

 

Cooked loin

Cooked loin

 

 

 

 

 

 

 

 

 

Sliced and ready

Sliced and ready with Mustard Sauce

 

 

 

 

 

 

 

Bacon & Plum Stuffed Pork Loin

Bacon & Plum Stuffed Pork Loin

 

 

 

 

 

 

 

 

 

photo

Served!