Bacon and Mozzarella Stuffed Pork Loin
A hearty pork loin stuffed with crispy bacon and melted mozzarella, marinated overnight in garlic, fresh herbs and lemon juice. Impressive at the table and incredibly juicy, this is the perfect centrepiece for a family Sunday roast or a special occasion dinner.
🛒 Ingredients
12 servings
- 1.5 kg whole pork loin
- 3 large garlic cloves
- 2 shallots, finely chopped
- 1 tablespoon salt
- 1 bunch fresh flat-leaf parsley, chopped
- 3 large lemons, juiced
- 120 ml olive oil
- 1 tablespoon red hot sauce
- 300 g sliced bacon
- 300 g sliced mozzarella
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Directions
- 1
Using a long-bladed knife, cut a central tunnel through the pork loin from one end to the other.
- 2
Pierce the entire surface of the meat with a fork so the marinade penetrates deeply.
- 3
Stuff the tunnel with alternating slices of bacon and mozzarella, pressing firmly until the loin is completely filled.
- 4
Blend the garlic, shallots, parsley, lemon juice, olive oil, hot sauce and salt into a smooth, even marinade.
- 5
Coat the pork loin generously with the marinade on all sides, cover and refrigerate overnight.
- 6
Preheat the oven to 180 °C (350 °F). Place the loin in a roasting dish and roast for about 1 hour 30 minutes until golden and cooked through.
- 7
Every 20–30 minutes, baste the meat with the cooking juices from the pan to keep it moist and flavourful.
- 8
Remove from the oven, rest for 10 minutes under foil, then slice thickly and serve.
💡 Chef's Tip
For an even richer filling, swap the mozzarella for grated Gruyère or Emmental. You can also replace lemon juice with a splash of dry white wine for a milder, rounder flavour.
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