Stuffed Pork Loin

Over the weekend I had the most amazing pork chop at Big Sky in Webster Groves. Served with potatoes and kale (yes, kale again!) Big Sky provided an amazing paleo meal. Their food sources are local and organic, putting the restaurant at the top of my favorites list. I decided I wanted to make some awesome pork too, so I stuffed a pork loin. This was my first attempt, which surprisingly turned out to be blog worthy. However, you can totally expect improved pork loin recipes in the weeks to come :-)

Stuffed Pork Loin:

Ingredients:

• Pork loin
• 8 pieces uncured bacon
• 10 oz mushrooms
• 3 cups spinach
• 1/2 onion
• 1 tablespoon coconut oil
• Freshly ground pepper

Butterfly pork loin, then pound it out with a mallet or hammer as flat as possible. Cook bacon in a skillet. Remove bacon and add coconut oil to the fat left in the skillet. Saute onion, mushrooms, and chopped spinach. Mix with bacon pieces and place on loin. Fold pork loin over once (if it's flat enough you can roll twice, but mine was really thick), then hold it together with toothpicks. Place in a roasting pan and grind pepper over the top. I baked mine at 350 degrees for 50 minutes. I then sliced it and baked the slices in a baking dish for another 15 minutes. Baking time will depend on your oven and how thick the pork loin is.