Bacon Farmer Loin Roast
Created by Chef Alex Pugsley
Ingredients
- 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
Instructions
- 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
