Pork Trifecta: Bacon-Wrapped Pork Loin and Sausage Roll
This is the most delicious pork roast I have ever cooked. I call it a pork trifecta because I use pork loin, bacon, and sausage (alternatively, you could call it a pork three-way!).
The classic pinwheel design is festive, and the final dish is worthy of any special event.
- 1.5-2 lb pork loin roast
- 12 oz thick sliced bacon
- 16oz pork sausage, hot or mild to taste
- 1 medium yellow onion, small diced
- 1 bunch green onions, small sliced, green separated from white
- 1 medium carrot, small diced
- 2 cloves garlic, minced
- 1 Tbsp Italian parsley, finely chopped
- Thyme, to taste
- Oregano, to taste
- Cumin, to taste
- Salt & pepper, to taste
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup bread crumbs
- 1/2 cup cheese, finely shredded
- In a large saute pan or dutch oven, heat the butter and olive oil over medium-high heat. Add the onion, green onion bottom, and carrot. Saute for 4-5 minutes. Pull apart the sausage and add it to the pan. Use a spatula to break apart the meat. When the meat starts to lose its pink add the garlic and parsley. Add thyme, oregano, and cumin. Cook, turning rapidly, then set aside.
- Cut the pork loin in half lengthwise, evenly. Lay flat on a large cutting board and pound to ~1/3 inch thickness all the way through. Salt and pepper to taste. Add extra seasoning if desired—thyme, cumin, oregano. Spread the sausage mixture evenly over the pork. Sprinkle breadcrumbs on top, then cheese.
- Roll the pork tightly from the short end up. Place on a draining roaster over a foil-lined baking sheet. Wrap the roast in a criss-cross or Chevron pattern with the bacon. Top with pepper. Cook at 325F for 2.5 hours.