This is a tasty recipe for Bacon Wrapped Sausage that uses a homemade sausage. It can be smoked or baked, then served as an appetizer, finger food, or even as the main meat.
Stuffed Pork Loin
A great way to cook a pork loin is stuffing and then wrapping in bacon, this keeps the meat moist and adds a variety of flavors.
This stuffing combines a range of fresh herbs with wild rice and a variety of tasty tip-bits such as pine nuts, craisens and bell pepper.
This dish will have a presence at any table, and is even more spectacular if you carve in front of your guests. Although a Dutch oven recipe, this would also do very well if smoked.
2 tablespoon olive oil
1/4 cup red onions
1/4 cup pine nuts
1 tablespoon craisens, currents, or raisins
1 tablespoon chopped red pepper
2 cups dried bread cubes
1 1/2 teaspoons fresh rosemary, chopped
1 1/2 teaspoons fresh sage leaves, chopped
cayenne pepper, to taste
3 tablespoons fresh parsley, chopped
1 egg, beaten
1/2 teaspoon chicken bouillon (or powdered stock)
3/4 cup chicken broth (or chicken stock)
1 1/2 cups water
1 tablespoon olive oil
1/2 cup wild rice
2 to 3 pound (1 to 1.4 kg) pork loin
1 pound (450g) bacon
8 slices prosciutto
2 x 12 inch Dutch ovens
1 x 8 inch Dutch oven (or pot)
Heat a 12 inch Dutch oven using 14-16 briquettes on the bottom. To the oven add the olive oil, onions, red pepper, and pine nuts then sauté.
In separate bowl combine bread cubes, dried fruit and herbs. Mix in the egg, chicken bouillon, and chicken broth. Add the sautéed vegetables then stir until well mixed. Salt and pepper to taste. Cover and set aside.
Heat a 6 inch Dutch oven using 9-10 briquettes on the bottom. To the oven add 1 1/2 cups of water, olive oil and wild rice. Add the lid then place 3 briquettes on top. Once water boils remove 6 coals from the bottom. Leave for the rice to cook.
Combine the cooked wild rice, with the prepared stuffing base.
Trim and butterfly the pork loin. Using a meat hammer or similar hard heavy object pound the meat out to a thickness of about 1/2 and inch (13mm).
Place prosciutto in a thin layer across the pork loin. Spread the stuffing across the prosciutto. Roll tightly but not too tight so the stuffing doesn’t come out.
On a bench layer the bacon, slightly over lapping, to create a sheet of bacon. Place tenderloin in the center of the bacon and beginning at one end fold the ends over the pork loin (looks like a braid) until you reach the end.
In a 12 inch Dutch oven heat some oil until sizzling using 20-24 briquettes. Place in pork loin with the folded bacon side down, and sear (bacon will brown and will adhere to the pork loin), sear on all sides.
Remove all but 8 briquettes from under the Dutch oven then place 15 briquettes on top and bake until the internal temperature of the tenderloin reaches 165 degrees F (74 degrees C). Remove and rest for 5 to 10 minutes before slicing and serving.