Introduction: Bacon Wrapped and Stuffed Porketta Style Roast
I have a passion for cooking and making various kinds of smoked foods. This is one of the numerous delicious results I've come up with.
Step 1: Step 1: Ingredients
This is an incredibly easy way to make a delicious and impressive meal for family and friends. You will need the following:
1 Package Stuffing Mix
1lb Pork Sausage
1 1/2lb Bacon (Thick Sliced)
1 1/2lb Pork Tenderloin
Step 2: Step 2: Prep
Prep should take you about 20 minutes.
1. Prepare the stuffing mix as directed.
2. Thoroughly cook up the pork sausage; make sure that it is reasonably crumbly.
3. Mix about half the pork sausage into the stuffing. Note: You likely won't fit all the pork and stuffing mix into the pork roast.
4. Lattice the bacon on a flexible mat. Alter the bacon direction every slice to ensure reasonable fat distribution.
Your lattice should be as wide as the length of your bacon. This one had wide strips and was only 5 strips x 5 strips. Thinner slices will likely result in a 7 strips x 7 strips or 8x8.
5. Very carefully start slicing into the pork loin. Choose your rough thickness you want to go for and using a non-serrated knife, peel the pork back after each pass as if you are unrolling it. When all is said and done, it should look like the picture above.
Optional - You can tenderize and flatten the pork loin further using a meat hammer.
Step 3: Step 3: Putting It All Together
For ease of keeping the roast together when putting it on the grill, I put it on a baking pan sprayed down with some olive oil.
1. Put your sausage and stuffing mixture on the flat pork roast. You can put as much or as little as you want. I use a consistent amount across the entire loin.
2. Roll up the loin trying to keep as much of the stuffing in it as possible.
3. Take your extra strips of bacon and wrap 2 on each end; use 1 strip the opposite direction and if you have any remaining bacon use it to help seal the ends of the roast.
4. Flip your bacon lattice onto the pork roast using the flexible mat. Tuck the lattice under the roast if possible.
Step 4: Step 4: Smoking and Cooking
I own a Traeger grill so it is really easy for me to do this last step. If you don't have the ability to smoke the roast skip down to the final couple pieces of this step.
1. After sliding the roast off the baking pan, smoke the roast between 130 degrees and 160 degrees for 2 hours. There is likely to be some level of fluctuation in the smoking temp.
2. After an hour, your roast will look similar to the 2nd picture. After 2 hours, it will look like the 3rd and you are ready to turn up the heat.
3. Cook the roast at 350 degrees for about 1 1/2 to 2 hours. Verify that the internal temperature has reached the appropriate level before pulling the roast off. If you didn't smoke your roast, I recommend at least 2 hours in the oven at 350. I use a meat thermometer and make sure the internal temp is above 160 degrees.
Don't worry about drying your roast out. Between the stuffing and bacon, there is plenty of moisture to keep everything tender.
Step 5: Step 5: Enjoy!
After pulling the pork roast off the grill, let it rest a few minutes. Using a serrated knife that is longer than the roast is wide, slice it up in half inch slices and serve. Goes great with corn on the cob or baked potatoes. If it isn't flavorful enough on its own, dip it in a little bit of your favorite BBQ sauce.
So far this has always been a crowd pleaser and can easily serve 4-6 people. More than 6 if you have multiple sides to go with it.
Third Prize in the
Meat Contest 2016