In Bacon, Pork Loin & Tenderloin, Recipes, Roasts, Sausage

Bacon Farmer Loin Roast

Created by Chef Alex Pugsley
Servings 6


  • 2 kg Johnston's Short Pork Loin trimmed (approx. 5”x12”)
  • 1 link (1 lb) Uncooked Johnston’s Farmer Sausage halved
  • 8-10 slices Johnston’s Bacon
  • 10 assorted field mushrooms sliced
  • salt to taste
  • ½ packaged (100 g) goat cheese sliced to rounds
  • oil for cooking
  • butcher string

Spice Rub

  • ¼ cup paprika
  • 2 tbsp salt
  • 2 tbsp white sugar
  • 2 tbsp brown sugar
  • 2 tbsp chili powder
  • 2 tbsp black pepper
  • 2 tbsp ground cumin
  • 1 tbsp cayenne pepper


  • Preheat oven to 450°F
  • Butterfly slice loin lengthwise and then butterfly slice each half from the center to open out, increasing the overall width by four
  • Sprinkle 1/3 of the spice rub over the open-faced loin
  • Heat pan with oil over high heat. Add mushrooms and sauté with a pinch of salt or to taste
  • Place 4-5 slices of bacon on the right half of the open-faced loin
  • Butterfly slice the halved sausage and place onto of bacon
  • Add sautéed mushrooms and cheese
  • Butterfly slice the remaining halved sausage on top of the mushrooms and cheese, finishing off with remaining 4-5 slices of bacon to created a layered effect
  • Fold over left half of the open-faced loin over the layers of filling
  • Tie loin roast with 5-6 butcher strings parallel to each other
  • Rub the entire roast with the remaining spice rub
  • Place roast in a roasting pan and bake at 450°F for 10 minutes. Decrease oven to 300°F and continue cooking for 1.5 hours or until internal temperature of the loin roast has reached 160°F
  • Remove from oven and rest for 10 minutes before slicing
  • Tip: Best served with roasted vegetables and/or potatoes

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