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Spinach & Bacon Stuffed Pork Loin

  • Writer: Keto Upgrade
    Keto Upgrade
  • Jun 20
  • 6 min read

Updated: Jun 27

This is a go to recipe that the entire family enjoys and I love because it's relatively easy to throw together and makes plenty for extra lunches and/or dinners throughout the week. It's super customizable and with just a few tips and tricks you will have a delicious juicy stuffed pork loin for dinner.



It all starts with a lovely hunk of pork loin, you can use any size you like, but the cooking times may vary. But the recipe is easy to adjust for bigger or smaller pieces of pork loin. It's not like baking, you can add extra of any ingredient and cook for longer with no real harm to the final product. I use a pork loin for the video that was just over 3 lbs. but then made the recipe again and the pork loin happened to be almost 4 lbs. I used the same amount of ingredients and just cooked until the internal temperature was 135 degrees. Pulling it out at 135 degree insures that the pork is going to be juicy, it will carry over cook to 145 degrees and be perfect.


For the filling I used onion, bacon, frozen spinach and cream cheese. But you can literally use anything you would like. I often find recipes and adjust to what I have on hand at the time. I've even done this recipe when I didn't have cream cheese and just added a splash of heavy cream into the mixture and a handful of cheddar cheese to make a thick spreadable bacon, spinach cheese filling.


The seasoning is simple but generous as you are seasoning a big hunk of meat. I usually don't measure and just dump a bunch of seasoning on top. I use a layer of avocado oil mayo all over the pork loin to adhere the seasoning to the pork, it adds extra flavor and juiciness. But you can just pat dry and spray with avocado oil also to get the seasoning to stick or a layer of Dijon mustard.


I cook the pork on a bed of onion slices instead of a rack to minimize cleanup and add flavor and a delicious addition to eat with the pork or chop and make into a sauce for the pork, if I have time. Which these days I rarely do have time for the extras. But you can easily add some stock to the bottom of the pan to create more flavored liquid and thicken in a pot with an arrowroot slurry while the pork is resting. I love instant read thermometer to get the temp quickly while the pork is in the oven. But even better is a thermometer probe that stays in the meat and tells you the temperature as it climbs while cooking. My Ninja Oven has one and it worked great to get the pork to 135 degrees and then the oven shuts off automatically. This was a great way to cook the pork loin on a hot day. They do sell ones that can be used in a regular oven with the digital temperature display out of the oven or even smart ones that go to an app on your phone to tell you what the temperature is inside the pork.


Instant Read Thermometer- https://amzn.to/4j2I97t

Probe Thermometer- https://amzn.to/4kQl9tS

Smart Thermometer- https://amzn.to/4ebOEn9

Ninja Oven I own- https://amzn.to/4n1nTpA



(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)




Bacon Spinach Stuffed Pork Loin


3-4lb Pork Loin

1 Medium Onion to Roast the Pork on


Filling:

1 Tbs. Bacon Fat or Avocado Oil

1/4 Medium Onion- Chopped

2 Cloves Garlic- Chopped

4 Pieces Cooked Bacon- Diced (If raw cook after onions are translucent)

6oz. Frozen Chopped Spinach

1/4 tsp. Black Pepper

Pinch of Salt- to taste

4oz. Cream Cheese- Softened


Topping:

2-4 Tbs. Avocado Oil Mayo (enough to coat the pork loin)

1 tsp. Salt (more for larger pork loin)

1/4 tsp. Black Pepper (to taste)

1/2 tsp. Granulate Onion (more for larger pork loin)

1/2 tsp. Granulated Garlic (more for larger pork loin)

2 tsp. Paprika (enough to coat entire top in red)


Instructions:

  1. Pull out the pork loin, making sure it is completely defrosted and set your oven to 400 degrees, if using the Ninja Oven no need to turn on, pull out the cream cheese and place on top or near oven to soften

  2. Prepare a 9x13 dish with cooking spray and slice a medium onion into half inch rings and lay out on the bottom of the dish, for the Ninja I use the baking pan lined with foil, spray and the onions

  3. Place a medium sized sauce pan over low heat and add a tablespoon on bacon fat or avocado oil and chop and add a 1/4 of a medium onion and sauté until translucent, while that is working, dice the bacon and mince the garlic and measure out the frozen spinach and get defrosting in the microwave

  4. When the onions are soft, add in the minced garlic and cook until fragrant, season with salt and pepper then add the diced cooked bacon and cook until sizzling then add the partially defrosted spinach (if using raw bacon, cook before adding the garlic)

  5. Turn the heat to low to continue defrosting the spinach and warming everything through while you prepare the pork loin for stuffing

  6. With a sharp knife, make a slice down the side of the pork loin about a half inch from the bottom, keeping your knife parallel to the cutting board continue slicing until you reach about a half inch from the other side of the pork loin. Once there create another slice about a 1/2 inch up leaving a half inch of pork loin in tact and continue making small slices into the loin until you have a flat piece that you can cut another long slice into to open up the pork loin flat and an even thickness (Check out the video for the tutorial- https://youtu.be/Qb1b_Xy9RGw)

  7. Once that is all set kick up the heat and continue cooking the filling, taste for seasoning and adjust, turn off once all the spinach is defrosted then spread the softened cream cheese all over the pork, sprinkle evenly with the spinach bacon mixture then roll the pork loin back up and set on the onion slices, making sure the seam is tucked under the pork loin

  8. Spread on a thick layer of mayo and sprinkle with seasonings, if using a probe thermometer, place in the center of the pork loin, place in the oven and cook for 50-70 minutes until the center is 135 degrees, for the Ninja I Air Fried at 400 degrees with the probe set at 135 degrees and it cooked for 60 minutes, in my regular oven it cooked for 70 minutes

  9. Once it had reached 135 pull out of the oven and let rest for 15 minutes before slicing and serving!


Macros: 1/4 of Loin


788 Calories

56g Fat

5g Total Carbs

1g Fiber

4g Net Carbs

69g Protein


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I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


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Alycia J Distefano

P. O. Box 56

Derby, NY 14047






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