Garlic Stuffed Pork Tenderloin
Hot sliced pork, greens and sharp Italian cheese on a roll is a wonderful sandwich.
- Boneless pork loin cut to the length that will fit your dutch oven
- 5 or 6 strips of bacon cut into 1 inch pieces
- 2 or 3 onions the size of tennis balls chopped
- Bulb of garlic cloves cut into fat slivers
- Vegetables of your choice
- Trim excess fat off the roast (if necessary) leaving no more than a 1/8 inch thick layer.
- Reserve the excess fat.
- Stick the outside of the pork loin with a small sharp knife to a depth not to exceed 2 inches and insert a sliver of garlic.
- Repeat every 2 inches in a pattern so that all sides of the entire pork loin has been stuffed with slivers of garlic.
- Season liberally with salt, pepper and rosemary.
- Heat the dutch oven over the coals and fry the bacon (and any excess fat) so that it is rendered.
- Remove the bacon and reserve for another use (or a snack).
- Brown the roast on all sides in the bacon fat.
- After the roast has been browned, put the onions in the dutch oven surrounding the pork loin evenly.
- Place lid on the dutch oven and place coals above and below the dutch oven sufficient for a 350 degree bake.
- Turn the pork loin frequently to insure even cooking. The onions will carmelize and cook down. Stir to keep from sticking.
- Check the internal meat temperature with a good quality digital thermometer. When the temperature reaches 180 degrees, the meat is ready.
- At this time, if desired, add vegetables of your choice, such as spinach, broccoli, rabe, mushrooms, or other greens that you prefer to the dutch oven on top of the pork loin and cover with the lid.
- The greens will be ready in 10-15 minutes.