Bacon Wrapped Stuffed Pork Loin

Well, if you're not a pork lover, then just scroll on, baby, scroll on.  This is a pork lovers dream.  What better for a lean cut of meat than wrapping it in bacon?  Come on.  Ya gotta love?  Great for a dinner party.  Fancy enough but just easy enough...From Saveur Magazine...

Picture by Todd Coleman

SERVES 6–8

INGREDIENTS

2 lb. boneless pork loin
Kosher salt and freshly ground black pepper, to taste
¼ cup olive oil
1 tsp. crushed red chile flakes
6 cloves garlic, finely chopped
1 shallot, finely chopped
8 cups baby spinach
3 oz. feta cheese, crumbled
12 oz. sliced bacon

INSTRUCTIONS

1. Slice pork loin lengthwise ¾ of the way through the middle. Lay open and season with salt and pepper. Heat oil in a 12″ skillet over medium-high heat. Add chile flakes, garlic, and shallots; cook until golden, 3–4 minutes. Add spinach; cook, stirring occasionally, until wilted, 2–3 minutes. Let cool, squeeze excess water from spinach, and finely chop; transfer to a bowl. Stir in feta, salt, and pepper. Spread mixture over pork; fold closed and wrap bacon around pork. Using butchers' string, tie pork securely at 1″ intervals.

2. Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side (see Grilling 101). Cook pork, turning as needed, until bacon is crisp and pork is cooked through, 45 minutes to 1 hour. If outside starts to burn before the pork is fully cooked, move pork to cooler section of the grill until done. Rest pork 15 minutes before slicing.