Crispy Bacon-Wrapped Stuffed Pork Roulade Step-by-step instructions

Before you start

Ensure the pork loin is completely thawed if it was previously frozen. Pat the meat dry with paper towels to ensure the surface is ready for the herbs.

Have your kitchen twine cut into manageable lengths and your skillet preheated before you begin the searing process, as this will help achieve the best texture.

Instructions

Pounding the Pork

1. 1Prepare the Pork
   Place the pork loin on a cutting board and butterfly it by slicing horizontally halfway through. Open the meat like a book and gently pound it with a meat mallet until it reaches an even thickness.
   Look for The meat should be flat and uniform in thickness.
   Tip Cover the meat with plastic wrap before pounding to prevent splattering.

The pork should be flattened to a consistent thickness, making it pliable enough to roll without tearing. The surface should be ready to accept the herbs, providing a savory base that will complement the herbal filling and the salty bacon exterior.

Stuffing and Wrapping

2. 2Stuff and Roll
   Spread the fresh herbs evenly over the surface of the butterflied pork. Roll the meat tightly into a log shape and secure it at one-inch intervals with kitchen twine. Lay the bacon slices across the exterior, wrapping them around the roll to ensure full coverage.
   Look for The roll should be tight and fully encased in bacon.
   Tip Tuck the ends of the bacon underneath the roll to secure them during cooking.

The roulade should be rolled into a tight cylinder, with the herbs evenly distributed inside.

The bacon should be wrapped snugly around the entire exterior, ensuring there are no large gaps that might cause the roll to lose its shape during the searing phase.

Searing and Resting

3. 3Sear and Cook
   Heat a large skillet over medium-high heat. Add the roulade and sear until the bacon is crispy on all sides. Reduce the heat and cook until the center of the pork reaches 145°F (63°C). Remove from the pan and let the meat rest for at least 10 minutes before slicing.
   Look for The bacon should be golden brown and crispy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure the pork is cooked safely.

The bacon should be rendered to a deep, crispy golden brown, and the pork should be opaque and firm to the touch. The resting period is crucial; the meat will continue to cook slightly and the juices will settle, ensuring every slice is moist.

Common mistakes

A common mistake is failing to secure the roulade tightly enough, which can cause it to unroll during cooking. Use enough kitchen twine to keep the shape uniform.

Another error is overcrowding the pan; if the skillet is too small, the bacon will steam rather than sear, resulting in a soft rather than crunchy exterior.

How to tell it’s done

The pork is perfectly cooked when a meat thermometer inserted into the thickest part of the roll registers an internal temperature of 145°F (63°C).

The bacon should be deeply golden and crispy, and the juices should run clear. Always allow the roulade to rest for 10 minutes to redistribute the internal juices.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest