• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Meaty with a dash of veggies

  • Pick a meal
    • One Bowl Meals
    • Breakfast
    • Lunch / Dinner
      • Appetizers
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
    • Snacks
    • Drinks
      • Summer drinks
      • Cold weather drinks
      • Cocktail hour
  • Pick your protein
    • Chicken, duck & turkey
    • Meat
    • Seafood
    • Eggs
    • Mushrooms
    • Tofu
    • Vegetables
  • Pick your carb
    • Rice & grains
    • Noodles
    • Bread
  • Newsletter
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • Newsletter sign-up!
  • Recipe index
    • By Meal
      • One Bowl Meals
      • Breakfast
      • Lunch / Dinner
        • Appetizers
        • Salads
        • Soups
        • Main Courses
        • Side Dishes
        • Sweets
      • Snacks
      • Drinks
        • Refreshing summer drinks
        • Cold weather drinks
        • Cocktail hour
    • By Main Protein
      • Chicken, duck & turkey
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By Carb
      • Rice & grains
      • Noodles
      • Bread
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • About
  • Privacy
  • Copyright
  • Contact
Meat Lunch / Dinner Main Courses

Rolled pork loin with bacon, basil and rosemary

Published: 12.26.2022 » Last updated: 12.26.2022

A kitchen experiment that paid off beautifully. It is essential that you have the best quality pork loin. It is just important to brine it overnight in the fridge before stuffing, rolling and baking.

Rolled porkloin with bacon, basil and rosemary

This is from 2007. A kitchen experiment I did one afternoon while my husband was at work and our girls were in school. I published the recipe almost as soon as the pork loin had been sliced and plated.

Then, several months ago, in a bid to take new photos of all the recipes in my old blog, I unpublished the recipe for this dish. I told myself I’d make it again, take better photos and republish.

But we hardly ever use dried herbs these days because we grow them in the garden. I could substitute fresh for dried but that would entail modifying the recipe. And I wondered if it would be worth it. The old rolled pork loin recipe was just perfect… why mess with perfection, right?

So, I’m reposting the recipe with the old photos accompanied by the same caveats that went with them back in 2007.

Since this was a kitchen experiment, I served it without sauce or dressing. Maybe I will next time. Or maybe not. The rolled porkloin was so tender and moist and exploding with flavors and I have half a mind to say that a sauce or a gravy will just ruin it. If you feel that a sauce is essential, I suggest that you keep it light. Mayo with crushed cucumber is an option.

Full recipe below

Rolled pork loin with bacon, basil and rosemary

Connie Veneracion
To be able to roll the pork loin into a neat log, it is essential that it is of uniform thickness. You may ask your butcher to prep the meat for you. If not, butterfly the pork loin then pound to a thickness of about half inch.
Dried rosemary can be tough to chew even after cooking. Soften the herb by soaking it in olive oil for about ten minutes before assembling the dish.
Rolled porkloin with bacon, basil and rosemary
Print
Prep Time 10 mins
Cook Time 40 mins
Brining Time 6 hrs
Total Time 50 mins
Course Main Course
Cuisine Fusion
Servings 4 people

Ingredients
  

  • 1 slab pork loin - with fat on the surface, about 700 grams
  • salt
  • 200 grams smoked belly bacon - diced
  • 1 large onion - peeled and finely chopped
  • 1 ½ tablespoons dried basil
  • 1 ½ tablespoons dried rosemary - softened in one tablespoon olive oil

Instructions
 

  • Lay the pork in a wide container.
  • Take about two teaspoonfuls of (refined) salt or two tablespoonfuls of rock salt and spread on both sides of the meat, rubbing the salt in. 
  • Cover the container tightly and let sit in the fridge for about 6 hours.
  • Take the meat from the fridge and rinse off the salt under the tap. 
  • Pat the meat dry with absorbent kitchen paper. 
  • Lay it flat, fat side down, and spread the bacon over the entire surface. 
  • Sprinkle the onion, basil and rosemary evenly over the bacon. Season with lots of freshly ground pepper. 
  • Roll up tightly and wrap in aluminum foil, tucking in the edges. No, you don’t need to string the meat.
  • Bake in a preheated 170C oven for 40 minutes. 
  • Remove from the oven and allow to cool for about an hour without removing the wrapping. If you slice the meat while still hot, it will crumble. So, let it cool for a while.
  • After the meat has cooled, peel off the foil and cut the rolled porkloin into half-inch slices. 
Print
Keyword Pork

More recipes, cooking tips & food tales

Korean-style Pan-grilled Spicy Pork Belly

Korean-inspired pan-grilled spicy pork belly

Peri-peri pork skewers

Peri-peri pork belly skewers

Pork and kimchi mandu (Korean dumplings) in broth

Pork and kimchi mandu (Korean dumplings)

Cajun pork spare ribs garnished with chili slices and parsley

Cajun pork spare ribs

Bacon-stuffed pork loin with side salad

Bacon-stuffed pork loin

Chinese red-braised pork belly (hong shao rou)

Chinese red-braised pork belly (hong shao rou)

Sidebar

Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

  • About
  • Recipes
  • Privacy
  • Copyright
  • Contact

Umami Days is powered by Apple, Canon, coffee & one bowl meals · Copyright © 2023 Connie Veneracion · All Rights Reserved