Rosemary Pork Loin with Bacon and Mushroom Stuffing

Heat olive oil in an oven-safe skillet over medium-high heat.

Carefully place the pork loin in the hot skillet and sear all sides until browned, about 4-5 minutes per side. This step will help lock in the juices and add flavor to the exterior.

Roast the Pork Loin:

Once the pork loin is seared, transfer the skillet to the preheated oven.

Roast the pork for 25-35 minutes, or until it reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer.

Optional: For added flavor, mix chicken broth, Dijon mustard, and honey in a small bowl, then baste the pork loin with this mixture during the last 10 minutes of roasting.

Rest and Serve:

Once the pork loin is done, remove it from the oven and let it rest for about 10 minutes before slicing.

Slice the pork loin into medallions and serve with the stuffing on the side or stuffed into each piece.

Serving and Storage Tips: