If its a protein, you can pretty much stuff it. At least I do. (giggidy) So usually I make this roast during the holidays as it serves a good amount of people. Its nothing fancy but its pretty delicious. Instead of using bread crumbs for stuffing I decided to keep the recipe as minimal on carbs as possible.


Mushroom and Spinach Stuffed Pork Loin

  • Servings: 4-6
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  • 1.5 lb pork loin whole
  • 1.5 Cups chopped mushrooms
  • ¼ Cup Diced Onions
  • 2 Cloves minced garlic
  • 2 Tablespoon olive oil
  • 2 Cups fresh spinach
  • 3 Tablespoons Crushed Pork Rinds
  • 4-5 Strips of bacon
  • 3 Tablespoons Parmesan Cheese
  • 1/3 Cup Shredded Swiss Cheese
  • Salt and Pepper


  1. Heat skillet on medium heat and sauté mushrooms, onion, and garlic for 5 minutes. Season with salt and pepper. At the end of the 5 minutes stir in spinach and crushed pork rinds. Set aside to cool.
  2. Take whole pork loin and cut lengthwise into the meat to “unravel” the loin and create a square sheet. Season loin on both sides with salt and pepper.Pork Loin Naked
  3. Pre-heat oven to 350F
  4. Take mushroom stuffing and layer on to one side of pork loin sheet. Leave a ½ inch border without stuffing on the edges.
  5. Lay 4 or 5 slices of bacon down on a sheet tray with parchment paper
  6. Sprinkle Parmesan and Swiss cheese over mushroom mix. Pork Loin Swiss
  7. Roll pork loin sheet back up and place seam side down on a sheet tray across the bacon strips. Wrap bacon strips around the loin and secure the bacon with toothpicks on top.
  8. Secure pork loin with BBQ skewers or butcher twine.
  9. Bake loin for 35 minutes. Until internal temperature hits 145F
  10. Let cool down for 5-8 minutes before slicing to serve.