Bacon-Wrapped Cheesy Ranch Potato-Stuffed Pork Loin
- 1 whole pork tenderloin
- 1 packet Ranch dry seasoning
- 2 8-oz. blocks cream cheese
- 1 8-oz. block pepper jack cheese, sliced
- 2 c. shredded cheddar cheese
- 1 32-oz. bag frozen diced potatoes
- Black pepper to taste
- 1/2 c. pork dry rub (your choice)
- 1 lb. sliced bacon
- 1 loaf French bread, cut into 1” thick slices
- Sage to taste
- Italian seasoning to taste
- Olive oil
- Preheat oven to 350 F.
- Butterfly loin and pound flat with meat tenderizer.
- Mix Ranch seasoning with cream cheese, then spread mixture evenly onto loin.
- Add pepper jack cheese slices, evenly spaced. Also in even layers, sprinkle on 1 cup of cheddar cheese, then potatoes, then the remaining cup of cheddar cheese.
- Gently roll up loin to enclose the fillings. Position seam on bottom to prevent unrolling. Season with pepper and dry rub.
- Wrap bacon tightly around loin, tucking the bacon ends underneath the loin.
- Place sliced bread into roasting pan. Season with sage and Italian seasoning. Drizzle with olive oil.
- Place loin on top of bread. Cover pan and bake at 350 F, checking every half hour until loin approaches an internal temperature of 120 F. Remove from oven. Keep covered and let rest 30 minutes.
- Remove lid and return pan to oven until loin reaches internal temperature of 145 F.
- Slice loin and serve over hot green beans, or with rice. Bread in pan can be toasted longer, if desired, and either served with the loin, or used for a dressing side dish.