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Bacon-Wrapped Pork Sirloin with Fig Glaze

Yankel Polak

Yankel Polak

October 16, 2020
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40 min

Total

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6

Servings

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Pork

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 1 pkg ButcherBox Pork Sirloin Roast

  • ButcherBox Bacon

  • 1 clove garlic

  • 1 shallot

  • 1/2 c mushrooms

    small dice

  • thyme

    small handful

  • 1 Tbsp balsamic Vinegar

  • 3/4 c arugula

  • fig jam

  • salt

  • pepper

Step By Step

Instructions

1
Butterfly your pork loin by cutting your meat, starting toward the bottom, and making small slices, and rolling the meat open with every slice until there is an even flat layer.
2
Flatten the meat by placing plastic wrap on the meat and beating with a dulled surface like a rolling pin or small frying pan.
3
In a sauté pan, sweat your garlic and shallots.
4
Add mushrooms, thyme, and balsamic.
5
Add Gorgonzola and arugula. Season mixture to taste with salt and pepper.
6
Spoon mixture onto the center of the pork loin and roll up.
7
Layout approximately 6 slices of bacon (enough bacon to cover the length of the pork loin) onto plastic wrap. Lay the strips next to each other leaving no gaps. Place the rolled-up loin on to the bacon and roll to cover the loin. Move to the fridge for 30 minutes.
8
Preheat oven to 375°.
9
Remove plastic wrap from meat and place on a baking sheet. Cook in the oven for 25 minutes or until the internal temperature has reached 135°F.
10
Remove from oven and brush with fig jam and return to the oven until internal temperature has reached 145°F.
11
Let rest for 10 minutes.

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Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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