Stuffed Pork Loin Recipe with Sausage and Black Cherry Mousse Wrapped in Bacon
This Stuffed Pork Loin recipe is a showstopper, perfect for a special occasion or holiday meal. The tender pork loin is filled with a flavorful sausage mousse, dried cherries, cranberries, and fresh herbs, all wrapped in crispy bacon. It's a delicious combination of savory and sweet flavors that will impress your guests. Follow this step-by-step recipe for a mouthwatering dish that is sure to become a family favorite.
Recipe Video
Recipe Ingredients
For the Pork Loin:
- 1 boneless Pork Loin, approximately 2.5 pounds (1134g)
- 10 - 12 slices of Bacon 250g
- Salt and Black Pepper to taste
- 1 teaspoon 5g Freshly ground Black Pepper
- 1 teaspoon 5g Dried Herbes de Provence
- 2 cups of Sausage Mousse (see recipe below)
For the Sausage Mousse:
- 2 tablespoons Butter
- 2 large Shallots, finely chopped
- 1 tablespoon 10g Dried Cherries
- 1 tablespoon 10g Dried Cranberries
- 1 teaspoon 5g Fresh Thyme Leaves, chopped
- 1 teaspoon 5g Garlic, minced
- 3/4 pound 340g Spicy Italian Sausage (or Ground Pork)
- 2 large Egg Whites
- 2 tablespoons 30ml Heavy Cream
- 1 tablespoon 15ml Cognac or Bourbon (optional)
Recipe Instructions
Prepare the Sausage Mousse:
- In a saucepan, melt the butter over medium heat.
- Add the shallots and sauté gently until translucent.
- Stir in the dried cherries, dried cranberries, minced garlic. Turn the heat off and let the garlic infuse for a few more minutes and reserve in the fridge while you prepare the mousse.
- Remove the sausage from its casings if using links.
- In a food processor, combine the sausage, egg whites, heavy cream, cognac (if using).
- Process the mixture until it forms a smooth mousse-like consistency.
- Transfer the sausage mixture to a bowl and mix in the shallot and cherry mixture. Add freshly chopped parsley and mix well.
Prepare the Pork Loin:
- Clean the pork loin by removing the fat cap. Try to remove as little meat as possible.
- Using a long, slicing knife, cut horizontally into the pork loin about 2/3 of the way down from the top. Open up the pork loin like a book. Then slice the thicker side 1/2 way down but not all the way through so you can open that side up like a book. Aim for an even thickness throughout. (This is demonstrated in the video)
- Pound the pork loin between two sheets of plastic wrap to achieve a uniform thickness if necessary.
- Season the inside of the butterflied pork loin with salt and pepper.
- Spread the sausage mousse evenly over the pork loin, leaving a small border around the edges.
- Roll the pork loin tightly from one end to the other, enclosing the sausage mousse and filling, using the plastic wrap to help.
- Secure the roll by tying it with the plastic wrap and refrigerate for 15/20 minutes to firm it up a little.
Preheat Oven to 375°F (190°C)
- Wrap the entire stuffed pork loin with bacon slices, ensuring the ends are tucked underneath.
- Season it with freshly ground black pepper and Herbs De Provence.
- Place the bacon-wrapped pork loin on a baking sheet or roasting pan. Roast the pork loin in the preheated oven for approximately 1 to 1 ½ hours, or until the internal temperature reaches 140-145°F (60-63°C).
- Let the pork loin rest for about 10 minutes before slicing.
