A butterflied pork loin stuffed with sausage and vegetables, wrapped in bacon, and served with brown gravy.
↓ Jump to RecipeBrown the crumbled sausage. Sauté the onion, celery, and jalapeños until softened, then add garlic, rosemary, and thyme. Mix in the parsley, cornbread crumbs, chicken broth, smoked paprika, salt, and pepper. Cool completely.
Slice the loin lengthwise like a book, stopping ½ inch from the far edge, and pound to about ½ inch thick.
Season the inside lightly, spread the stuffing evenly, and roll up tightly.
Lay the bacon slices overlapping and roll the stuffed loin in the bacon. Tie with twine if needed.
Season the outside and sear in olive oil over medium-high heat until the bacon is crispy on all sides, 8–10 minutes.
Bake at 375°F until internal temp reaches 138–140°F. Remove and rest 10–15 minutes — it will carry over to about 145°F.
In the same pan, whisk in the flour and cook 1–2 minutes. Add the beef broth and Worcestershire, and simmer until thickened. Season with black pepper and salt.
Remove the twine if used, slice into rounds, and spoon the gravy over the top.
| Calories | ~780 |
| Total fat | ~35g |
| Saturated fat | ~11g |
| Cholesterol | ~185mg |
| Sodium | ~1340mg |
| Total carbs | ~39g |
| Total sugar | ~4g |
| Protein | ~70g |
Calculated from the ingredient list, not lab-tested — treat as a ballpark. The bacon, sausage, and gravy are the main drivers of the sodium count.
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