Stuffed Pork Loin

Several years ago, my Mom, SIL and I went to see Paula Deen.  It was more like a comedy hour-not much cooking-but she did share this recipe with us.  As with any recipe, I sort of made it my own!  This is a great one for making company think you really can cook!  It's easy and impressive.

Stuffed Pork Loin

1/4 C Butter
1 Onion, finely chopped
3 cloves garlic, minced +/- depending how you like it
1 package of frozen spinach, thawed and squeezed dry
1 package of bacon, cooked and crumbled
1 tub or 8oz grated Parmesan Cheese +/-
Salt & Pepper
Lemon Pepper
Granulated Garlic
1 (5 pound) pork loin roast +/-

In a large skillet, cook bacon.  Remove to plate.
In same skillet, melt butter.  (Yes, I leave the bacon grease!)
Add onion and garlic and cook 5 minutes or till tender.  Stir as needed.
Stir in spinach and cook 3 minutes. 
Add bacon back to pan.
Add Parmesan, Salt and Pepper and stir till the cheese is melted.

Butterfly your tenderloin.  You want me to do what with who for how much? 

Well, I called in the expert.  Here is my Dad with a short clip on how to butterfly (not the dance!).  He started his career as a butcher and can do it with his eyes closed.  It's really not so bad and if I can do it, you can too!  Don't be scared.  I'm only sorry that my camera takes such short clips and I had to break it up!

Now that it's layed flat and under a piece of freezer paper, time to season both sides!  Using your Salt (lightly), Pepper, Lemon Pepper and Granulated Garlic, make it look real, real pretty! 

Time to take your aggressions out!  Cover the topside with another sheet of freezer paper and beat the tar out of it!  My Dad said he used a rubber mallet last time and it worked great!  You will make a mess as some of the seasonings fly across your counter.  But it all cleans up!  You'll want it to be about a 1/2 inch thick but no more.  If it is a little less, don't sweat it.

Spread the filling to within in a 1/2 inch from the sides.  Then roll it up!  Like this...

Now...here's where I struggle even.  Mastering the tie up!  I had a great video clip of my Dad showing how to make a double slip knot.  But blogger refused it.  I tried at least 5 times, no luck.  Basically, you want to start at one end and go about 1 inch in and make a double slip knot.  Then from the same end always, you keep placing one at 1 inch intervals until you reach the other end.  Here are the finishing touches:

He makes it look so easy and he's a regular comedian, ain't he?

Place your roast in a shallow baking pan, uncovered and bake 20 minutes at 475 degrees.  Then reduce heat to 325, cover and bake an additional 30 to 40 minutes or until a thermommameter registers 155 degrees.  Let stand 10 minutes, then slice!

It ends up looking like you actually know what you are doing!  This would make a great Holiday "Wow!"

Wasn't it nice of me to invite them up for dinner...then make him do all the work?  And my Dad thinks he's smart...

Jokes on me though...I am making Dolmathes and Fresh Bread for Christmas dinner!  Then transporting it 2.5 hours.  Sucker.