Bacon-Wrapped Pork Loin with Peach & Blue Cheese Stuffing

Ingredients:

• 1 Swift Pork Loin
• 6 Slices of Swift Double Smoked Thick Cut Bacon
• 1 Tbsp butter
• 2 Tbsp yellow onion
• 3 slices bread
• 1/2 C peaches
• 2 Tbsp crumbled blue cheese
• 2 Tbsp parsley
• 1/2 tsp dried thyme
• 1 1/4 tsp salt
• 1/4 tsp pepper
• 3/4 C chicken broth
• 6 Tbsp brown sugar
• 2 tsp smoked paprika
• 2 Tbsp Dijon

Directions:

1. Preheat the oven to 375°F.
2. Meanwhile, in a small skillet over low heat, melt the butter. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Transfer the onion to a large bowl and add the bread, peach, cheese, parsley, thyme, 1/4 tsp salt and pepper. Slowly pour in the broth and stir until combined. Set aside.
3. Butterfly the pork by cutting it lengthwise to within 1/2-inch of the bottom side. Do not cut all the way through. Open it out and pound to 8×10-inch rectangle, fat side down. Spread the stuffing mixture over the pork, leaving about a 1-inch border at the edges. Roll the pork up, jelly-roll style, and arrange it seam side down. Spread the mustard all over the meat.
4. In a small bowl, combine the brown sugar, paprika and 1 teaspoon salt. Rub the mixture all over the roast, then wrap the bacon slices around the roast. Tie the roast with butcher’s twine at each slice of bacon. Arrange the pork, seam side down, in a roasting pan and roast until the internal temperature of the pork reaches between 145°F. (medium rare), with a 3-minute rest, and 160°F. (medium), about 1 hour and 15 minutes, basting halfway through.
5. Let rest 15 minutes before slicing and serving.