BACON WRAPPED WILD RICE STUFFED PORK LOIN

• Pork Loin
• Savory Mushroom Blend Dressing (1/2 or 1/4 recipe dependent on size of loin)
• 1 lb. sliced Bacon

Roasted Vegetables

• 32 ounces fresh Brussel Sprouts, trimmed and halved
• 1 large Red Onion, quartered and thinly sliced
• Olive Oil
• 1/2 tsp. Garlic Powder
•  Black Pepper
• Sea Salt of choice

Preheat Oven to 375 degrees Fahrenheit..

Stuffed Pork Loin:  Butterfly the pork tenderloin until the pork is thin enough to stuff (pounding may be necessary). Spread unbaked Savory Mushroom Blend Dressing over pork loin. Wrap (roll) the pork around the filling.

 

Wrap pieces of bacon around the pork loin making sure the ends are on the bottom of the loin. Do not skimp on the bacon! Season the outside of the pork loin with sea salt and pepper. Place in roasting pan and bake until pork is thoroughly done. (Do not overcook or pork will be dry!) Let rest before cutting. 

 

Roasted Vegetables: 

Preheat Oven to 375 degrees Fahrenheit. 

Line cookie sheet or jellyroll pan with foil. In bowl, toss the Brussel sprouts and red onion with olive oil, sea salt and pepper.

Spread vegetables in pan and roast for 15 minutes, then stir and continue roasting for another 15 minutes or until tender and lightly browned.  Remove from oven and use to surround your pork loin when it is finished cooking and resting.