Beazell's Cook Book

Bacon Wrapped Pork Loin stuffed w/ Spinach & Feta by Amy Sosa

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Bacon Wrapped Pork Loin Stuffed with Spinach and Feta  




1 large pork loin

8-10 strips bacon

1 box frozen spinach

4-6 ounces crumbled feta cheese

1 egg

Beazell's Cajun Seasoning, to taste



Preheat oven to 375 degrees.

Defrost the frozen spinach and squeeze out any excess liquid.  On plastic wrap, lay out the strips of bacon side-by-side where they are touching each other or you can create a basket weave with the bacon.  Butterfly the pork loin to make a space for the filling.  Place the pork loin on the bacon.  Blend the feta with one beaten egg.  Combine spinach and feta and season with Beazell’s Cajun Seasoning.  Layer the spinach and feta mixture on the loin.

Using the plastic wrap, carefully roll the loin up tightly.  Remove and discard the plastic wrap and place the stuffed pork, loin seam side down, in a cast iron pan or oven proof casserole dish.  You can tie your loin with butcher's twine if you want to.  Liberally sprinkle Beazell’s Cajun Seasoning over the entire loin.

Bake the pork loin 1 hour or until the bacon is crisp on the outside and the pork loin is thoroughly cooked through. Allow a 3 minute rest time and internal cooking temperature should be at least 145 degrees F. 


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