Ingredients

The following ingredients have 4 Servings
  • 5 pound(s) pork tender loin..that is approx, could be smaller or larger
  • 1 package(s) thick cut bacon
  • STUFFING
  • 1 package(s) frozen spinach , thawed and all liquid squeezed out
  • 8 ounce(s) cream cheese, room temperature
  • 2 cup(s) grated pepper jack cheese
  • 1 medium onion choped fine
  • 1 package(s) ranch dressing mix
  • 2 teaspoon(s) garlic powder
  • 6-7 dash(es) tabasco
  • 2 teaspoon(s) soy sauce
  • - salt and pepper
  • - cotton string and tooth picks

Instruction

  • Trim all the fat of the Pork Loin
  • Carefully cut the roast down the center. Filet it best you can. Cover the roast with plastic wrap and pound it out flat with a meat mallet.
  • Mix all the filling ingredients .
  • Cut 3 pieces of cotton string. Lay the roast ontop of the string and spread filling on the roast.
  • Roll the roast up like a jelly roll and tie it up with the 3 pieces of string.
  • salt and pepper the roast and wrap with bacon securing the bacon ontop with toothpicks.
  • We use a charcoal pit with wood for the smokey flavor but it could be on a gas grill also. Place the Bacon goodness on the pit on a med temp for about 2 hours.
  • Make sure your meat is cooked well. You can always finish it off in the oven 175 in a covered pan.
  • Let cook for about 15 min and slice..either with a sharp knife or electric knife....note in the pic it was still a little hot.once it cools off a bit the filling stays in