Pork Loin with Bacon Roll

Name: Pork Loin with Bacon Roll
Yield: 8
Ingredients: 1 package of smoked bacon, cut into strips (250 g for lining the mold); 400 g pork loin; 300 g smoked bacon, cut into small pieces; 5 tablespoons of cream; 1 egg; 1 pinch of black pepper; 1/4 teaspoon of thyme; 1 clove of garlic, minced; 1/4 teaspoon of nutmeg; 1 tablespoon of salt; 300 g pork loin, defatted; 2 laurel leaves

1
1 package of smoked bacon, cut into strips (250 g for lining the mold)
2
400 g pork loin
3
300 g smoked bacon, cut into small pieces
4
5 tablespoons of cream
5
1 egg
6
1 pinch of black pepper
7
1/4 teaspoon of thyme
8
1 clove of garlic, minced
9
1/4 teaspoon of nutmeg
10
1 tablespoon of salt
11
300 g pork loin, defatted
12
2 laurel leaves

Ingredients

1
1 package of smoked bacon, cut into strips (250 g for lining the mold)
2
400 g pork loin
3
300 g smoked bacon, cut into small pieces
4
5 tablespoons of cream
5
1 egg
6
1 pinch of black pepper
7
1/4 teaspoon of thyme
8
1 clove of garlic, minced
9
1/4 teaspoon of nutmeg
10
1 tablespoon of salt
11
300 g pork loin, defatted
12
2 laurel leaves

Directions

1
Preheat the oven to 180°C (medium)
2
Line a 7 cm x 11 cm x 28 cm loaf pan with bacon strips and set aside
3
In a food processor, combine the pork loin and 2/3 of the bacon and process until smooth
4
Transfer to a bowl, add the cream, egg, black pepper, thyme, garlic, nutmeg, and salt and mix well. Reserve
5
Cut the defatted pork loin and remaining bacon into 1 cm cubes
6
Add to the reserved mixture and mix well
7
Transfer to the prepared loaf pan
8
Smooth the top with a spatula and cover with the bacon strips
9
Add the laurel leaves on top, then cover with aluminum foil
10
Place the loaf pan in a baking dish and fill with hot water to reach halfway up the side
11
Bake in a preheated oven until firm (about 1 hour)
12
Remove from the water and let rest for about 30 minutes
13
Drain excess fat
14
Turn out onto a plate and serve immediately
15
224 calories per slice.