In Bacon, Pork Loin & Tenderloin, Recipes

Bacon Wrapped Pork Loin Stuffed with Wild Mushrooms

Recipe Created by John Hing, Hog Shack Cookhouse (


  • 1 Johnston’s Center Cut Pork Loin Roast
  • 1 lb Johnston’s Bacon
  • ½ lb mushrooms (crimini, button, shitake or mushrooms of choice) chopped into 1/4” thick cubes
  • 3 garlic cloves minced
  • ¼ cup white onion diced
  • 2 tbsp butter
  • pinch of fresh thyme
  • salt and pepper to taste
  • white wine to deglaze as needed


  • Preheat oven to 375ºF.
  • Sauté onions and garlic with butter until slightly brown. Add mushrooms and sweat until cooked.
  • Add fresh thyme, salt, and pepper to taste.
  • Deglaze with little bit of white wine and set aside to cool.
  • Use a sharp knife and butterfly the pork loin.
  • Season the pork loin with salt and pepper.
  • Spread the mushroom mixture on the butterflied pork loin. Roll up the pork loin.
  • Make a bacon weave.
  • Place pork loin on the bacon weave and roll it up somewhat tightly.
  • Cook at 375ºF oven for 30-45 minutes or until internal temperature reaches 160ºF.
  • Let meat rest for 10 minutes before cutting into it.
  • Cut and enjoy.

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