Inner Chef

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Grilled Pork Loin Rolls (Pig on Pig)

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Don and I thought of something for dinner that while it may not be too heart-healthy…it sure was tasty!

BACON WRAPPED PORK LOIN! I call it “Pig on Pig” (until I can think of something better that is).

It’s easy, tasty and depending on the type of bacon that you choose; it can be smoky or fruity or savory. The directions are simple to follow and you only need a few things (and a grill).

Pig on Pig

DSCN9516Boneless pork loin and your favorite bacon. I also used sweet yellow peppers in between (you’ll see what I mean).

DSCN9517 DSCN9518                                                       Slip 2 or 3 pork loins into a ziplock bag and with the smooth side of a mallot; pound until about 1/8 to 1/4 inch thick.

DSCN9520  DSCN9521 Season lightly with salt and pepper (remember that the bacon will also give it salt, so go easy on it). Lay pork loin on a cutting board, and beging to roll lengthwise; starting with the smallest side.

DSCN9525   DSCN9527Lay out a strip of bacon and lay rolled loin as shown. Begin to roll or wrap the loin with bacon.

DSCN9528 Using 2 skewers (I prefer the steel ones; less chance of wood shards in the food), skewer at points where the wrapping starts and stops with the bacon.

DSCN9529 DSCN9530 Add up to 3 per skewer, about 1/2 to 1 inch apart. If you like, you can add slices of sweet pepper in between each pork loin roll. (I just thought of this..PINEAPPLE chunks in place of the sweet peppers would be amazing!)

Low and slow on the grill (about 250°) until the bacon is crisp and the loin is done. You can go higher if you prefer…this was my first time with these so I went low and slow.

Next time we do this, Don and I are going to add a spear or two of aspargus to the center of the loin before we roll them…..yummy!

DSCN9532  DSCN9531


One thought on “Grilled Pork Loin Rolls (Pig on Pig)

  1. This sounds great! I like the idea of using pineapple and stuffing with asparagus. I’m going to try this.

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