Rosemary Pork Loin with Bacon and Mushroom Stuffing

Heat a large skillet over medium heat and add the chopped bacon. Cook until the bacon is crispy and golden brown. Remove the bacon from the skillet and set aside.

In the same skillet, add the chopped onion and garlic and sauté until softened, about 3-4 minutes.

Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 5-7 minutes. Season with salt, pepper, and dried thyme, if using.

Stir in the crispy bacon and breadcrumbs (if using). Mix well to combine. Remove the stuffing from the skillet and set aside to cool slightly.

Prepare the Pork Loin:

Preheat your oven to 375°F (190°C).

Using a sharp knife, make a slit down the center of the pork loin (like creating a pocket). Be careful not to cut all the way through.

Season the pork loin inside and out with salt, pepper, and rosemary.

Stuff the pork loin with the bacon and mushroom mixture. Use kitchen twine to tie the pork loin and keep the stuffing inside.

Sear the Pork Loin: