Triple Pork Stuffed Loin
1 Pork Loin
1 Pound Sweet Italian Sausage
1 Pound Hickory Smoked Bacon
2 Red Bell Peppers (small dice)
1 Sweet Onion (small dice)
½ Cup Italian Blend
¼ Cup Balsamic Glaze
⅛ Cup Olive Oil
Step #1 Peel the pork loin so that it lays out into one flat sheet. I recommend peeling it at a ½-inch thickness.
Step #2 Use the meat mallet to pound on the pork loin gently so there is an even thickness throughout.
Step #3 Add olive oil to a sauté pan. Sauté the onions & peppers until soft, then set aside to let cool. Once cooled, combine onions, peppers, and the Italian blend.
Step #4 Apply a layer of the Italian sausage to cover the entire side of the pork loin.
Step #5 Apply a layer of the onion, pepper, and seasoning blend on top of the sausage layer.
Step #7 Drizzle a layer of balsamic glaze on top of the onions & peppers.
Step #8 Roll up the pork loin. Place strips of raw bacon down on a greased sheet pan, enough to cover the length of the loin.
Step #9 Place rolled loin on one end of bacon and roll up with bacon so the bacon is covering all surfaces of the loin.
Step #10 Cook the pork loin at 350 F until an internal temperature of 165°F.