Crispy Bacon-Wrapped Stuffed Pork Roulade Tips, FAQ & printable recipe

Tips for success

To achieve the crispiest bacon, start with a cold pan and bring it up to medium-high heat gradually.

This allows the fat in the bacon to render slowly, resulting in a more uniform crispness across the entire surface of the roulade. Avoid using high heat, which can burn the bacon before the pork is cooked through.

Experiment with different herb combinations to change the flavor profile of the roulade. While a classic mix of rosemary and thyme is traditional, adding a hint of lemon zest or minced garlic can brighten the flavor significantly.

Ensure the herbs are finely chopped so they do not create large, woody pockets inside the meat.

Variations

• Garlic and Herb: Incorporate three cloves of minced garlic into the herb mixture to add a pungent, aromatic punch that pairs perfectly with the savory pork loin and salty bacon wrap.
• Spinach and Cheese: Add a layer of sautéed, well-drained spinach and a sprinkle of grated parmesan cheese inside the roll for a creamy, earthy variation that adds extra depth to each slice.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Wrap tightly in foil and store for up to 2 months.

Reheat

Reheat in a 350°F oven until warmed through to maintain the bacon crunch.

Store any leftovers in an airtight container to keep the bacon from becoming soggy. The roulade stays fresh in the refrigerator for up to three days. For best results, keep the slices whole if possible and store them in a single layer to maintain the integrity of the bacon crust.

You can assemble the roulade up to 24 hours in advance. Wrap the prepared, raw roll tightly in plastic wrap and store it in the refrigerator.

This also helps the meat hold its shape better during cooking. Remove it from the fridge 30 minutes before you plan to sear it to take the chill off.

Serving ideas

Serve the roulade sliced into one-inch thick rounds to showcase the beautiful spiral of the herb filling.

Arrange the slices on a warm platter and garnish with fresh sprigs of dill or parsley for a vibrant pop of color. This dish pairs beautifully with roasted root vegetables or a light green salad.

Consider serving a side of pan sauce or a mustard-based dipping sauce to complement the richness of the pork and bacon. The acidity of a mustard sauce cuts through the fat, balancing the flavors perfectly. Ensure the sauce is served warm, but not so hot that it wilts the fresh herb garnish.

Frequently asked questions

Recipe card

Crispy Bacon-Wrapped Stuffed Pork Roulade

Prep 20 minCook 35 minRest 10 minTotal 1 h 5 minServes 4

Ingredients

• 1 1/2 lb pork loin, butterflied
• 8 slices bacon
• 1/4 cup fresh herbs, chopped

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

2 g

Fat

28 g

Fiber

0.5 g

Sugar

0.1 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.