Wanderlust by Kenvin : Spring 2023 Pairing Recipe

Stuffed Pork Loin

Butterflied Pork Loin stuffed with bacon, mushrooms and herbs

Servings: 8


  • 6 slices thick bacon
  • 1 small onion
  • 1lb brown or cremini mushrooms
  • ¼ cup chopped fresh herbs (I recommend thyme, rosemary, and sage)
  • Olive oil
  • Dijon mustard
  • 2 cloves garlic
  • 2-3 lb. pork loin butterflied and pounded to 3/4 -1 inch thick.
  • Salt & pepper


  1. Preheat the oven to 350 degrees.
  2. Cut bacon into 1/4 strips.
  3. Dice onion and mushrooms
  4. Finely chop herbs.
  5. Sauté the bacon, mushrooms and onion together until cooked but not too crispy on the bacon. When almost there add finely minced garlic cloves and the herb mixture. Add salt and black pepper.
  6. Remove from the pan into a separate bowl to let cool. Do not wash out the pan. You will use the same pan/skillet for browning the loin after it's stuffed.
  7. Butterfly the pork loin. It's best to use sort of a circular cut following the shape of the loin trying to stay at about an inch thick. It takes practice but it’s really not very difficult. The key here is a very sharp knife.
  8. Place the butterflied loin on a cutting board and cover with a sheet of plastic wrap.
  9. Pound the loin using a meat mallet or if in a pinch use a rolling pin or heck even a wine bottle. Try to get the loin to an even thickness of 3/4 inch.
  10. Season the loin with salt and pepper.
  11. Generously rub the loin with Dijon mustard.
  12. Add the cooled stuffing and spread evenly over the surface leaving about an inch border around the edges.
  13. Roll the lion and tie it up using kitchen twine. In a pinch you can toothpick it together but it’s a lot harder to accomplish a good browning since you have to move it around for the next step.
  14. Reheat the skillet that has all those flavorful bits from the sauté of the bacon, onion and mushrooms. Add olive oil and the pork loin. Try to brown on all sides.
  15. Place loin in a roasting pan with a rack if possible. It's not a game changer if you don't have a rack.
  16. Roast at 350 for about 35 minutes. It's done when the meat thermometer registers 145. Garnish with fresh herb sprigs.

Bon Appetit. Give me a call at the winery if you have any questions.