Bacon Wrapped Pork Loin Stuffed With Bacon Jam & Provolone Cheese

 Get a large cutting board and a sharp knife. About 1 inch up on the long side of the loin, cut almost all the way through, stopping short of the other side. Open the loin and do the same thing again. That cut should open the loin up, but if not, do it one more time. You should end up with a flat rectangular piece of meat. If it bulges and is too thick in any spots, carefully slice those parts off to make the meat an even thickness.

Spread the open loin with the bacon jam. Then top that with the provolone cheese. Carefully roll up the loin. Place in a large foil lined baking pan.

In a small bowl, combine the stone ground mustard, honey and cayenne pepper. Spread this over the top of the loin. Sprinkle with the smoked sea salt.

Take the slightly cooked bacon and wrap it around the loin from end to end, folding pieces under if needed to secure them. Use kitchen twine to tie it up so it won’t open up while cooking.

Preheat the oven to 375. Roast the pork loin until it reaches an internal temp of 145 degrees, about an hour for a five pound loin. Since it’s sliced thinner and rolled, it doesn’t take as long to roast as a typical loin would, so check the internal temp often. Cover the pork with foil if at any point the bacon is getting too brown.

When done, let it rest in the pan for at least ten minutes and up to half an hour before slicing.