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Bacon-Wrapped, Spinach + Mushroom Stuffed Pork Roulade: Gluten Free, Dairy Free

8:24 PM

Happy Sunday Monday! Monday already, really? This weekend—starting on Thursday, really—was such a wonderful, happy blur.

Thursday was Valentine's Day. Did you have a good one? I know, I know, last week I told you just how much I dislike the silly Hallmark holiday. Every year my blog roll fills with heart-shaped, pink-and-red, gag-inducing cuteness. It's over the top and I'm all Valentine Scrooge about it, bah humbug. And then it happens, and Tanya does the cutest things, and my heart grows ten sizes and I'm like aww, yeah, okay, maybe this silly holiday isn't so bad after all. 

We bought ourselves a really good joint V-Day present this year. According to one of our culinary bibles, Thomas Keller's Ad Hoc At Home, every kitchen needs four countertop appliances: a standing mixer (we love our KitchenAid), a good scale, a good food processor (Tanya got both for Christmas this year) and. . . drumroll, please. . . a Vitamix. Yes, yes, yes! We've been making smoothies every morning since we got it and folks, this puppy is so amazing. So much better than a juicer. Remember that one time when I tried to make juice and had all that leftover pulp full of fiber and nutrients? With the Vitamix, you can put in a whole lemon (rind and all), a whole avocado (minus the pit, of course), whole ice cubes—you name it, the Vitamix can handle it! We've made absolutely delicious green smoothies and healthy sorbets so far, but we'll also be able to make our own nut butters and flours. It's really great. I should be a Vitamix spokesperson, I just love it so much. Does anyone else have one and share my passion? 

(I always feel like I need to qualify these statements, so PS: We're not sponsored or endorsed by Vitamix. They don't know we exist. It just honestly kicks butt.)

So yeah. V-Day included a Vitamix. Since Tanya happened to have the day off, it also included a whole ton of delicious food (although honestly, this is pretty characteristic of every Thursday). I woke up to flowers and came home to a delicious dinner of bacon-wrapped pork loin and a luxurious dessert: heart-shaped brownies with a cheesecake center and a chocolate coating, served with a glaze and a strawberry balsamic reduction. Oh, and did I mention the wine? And the chocolate-covered strawberries? Yeah. . . I take back any negative comments I uttered about V-Day. My heart and my stomach went to bed very, incredibly happy that night. I hope you had a wonderful day as well, whether you spent it with a partner, a child, a sibling, a parent, a friend, a pet, or any other love you may have in your life!

Today we're going to talk through the bacon-wrapped, spinach- and mushroom-stuffed pork loin that served as our V-Day dinner. It's easier than it sounds (honest!) and so incredibly delicious.

Prep Time: 30 minutes
Cook Time:  60 minutes total (15 minutes at 450˚, 40–45 minutes at 375˚)
yields 4–6 servings


1 pork loin, about 2 lbs.
8 oz. of mushrooms, sliced (we used baby portabellas)
1 yellow onion, thinly sliced
2 cups baby spinach
6–8 slices of raw bacon (enough to wrap around your pork loin)
6 sprigs fresh thyme

preheat your oven 450˚F

1. Sauté Your Veggies
Since each veggie requires a different cooking time, we sautéed them each individually. Put a little bit of olive oil in a skillet over medium-medium high heat. Caramelize your onions first, stirring them often until they become translucent and begin to brown. Set your onions aside, put a little more oil in your skillet, and cook your mushrooms next until they shrink to about half the size. Set them aside, add a little bit more oil, and cook your baby spinach until it begins to wilt.

2. Prep Your Pork
Trim a little bit of the fat off of your pork loin (we usually keep it on while cooking to enhance flavor, but we'll be adding it back on when we wrap it in bacon!) and butterfly it: cut it in half, length-wise, almost all the way, but do not cut all the way through! Think of it like opening a book: you'll open it from the center and the pages will lay flat and even, but the spine will hold it together. Then tenderize it with a meat mallet, pounding it evenly until it's about 1/2 inch thick. Season it liberally with salt.

3. Stuff And Roll
As you begin to layer your filling, make sure you leave one inch on the right side of your pork free to make it easier to roll. Layer on your onions evenly first, then your spinach, then your mushrooms. Pull the leaves off of the thyme sprig and sprinkle these on, then top it all off with a little bit more salt. Begin the "tuck-n-roll" process: starting on the left side, tuck the pork onto itself and begin to roll. Make sure the filling doesn't squish out by tucking it into the roll with your fingers as you go.

4. Wrap That Sucker In Bacon
Make a sheet of bacon: lay each strip out, side by side, making sure that each piece overlaps slightly. Pick up your pork roll and stick it in the center of your bacon sheet. Pull one piece of bacon onto the top of your pork from the left side, then pull the matching piece from the right side and overlap them at a diagonal on top.

5. Cook, Smell And Drool 
Carefully pick up your bacon roll and place it in a 13x9 pan. Cook it at 450˚F for 15 minutes to crisp up the bacon. Then drop your oven temperature to 375˚F and cook for 40–45 minutes. The internal temperature is a little bit hard to measure because of the stuffing, but it should reach at least 145˚F. Once it's done, remove it from the oven, cover with foil, and allow it to rest for 10 minutes. Then slice and enjoy!

Tanya served this to me with a cheesy potato casserole and some asparagus (yum!). We had leftovers, all weekend, too, which makes me incredibly happy.

Let us know what you think!

See you soon,
Becky + Tanya

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