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Bacon Duxelle Pork Loin at

The weather is actually getting up to 2 or 3 degrees above freezing! Time for more food on the Louisiana Grills Pellet Smoker. I had a little pork loin piece. I decided I wanted something a little more upscale than just a smoked pork loin so I decided to butterfly the roast and make a duxelle stuffing. I also had some home made bacon trimmings so why not kick up the duxelle a little. I couldn’t think of one good reason not to!

I put the bacon, mushrooms, onions, garlic, olive oil, cider vinegar, brown sugar, herbes de provence and red wine in a saucepan over medium heat. I sauteed until the mixture had a nice brown colour, about 15 to 20 minutes, stirring often.

Duxelle Pork Loin 1a

I sliced the top third of the roast almost all the way through.

I sliced the bottom third of the roast almost all the way through in the opposite direction.

I opened the roast into a  flat piece.

Duxelle Pork Loin 2

I spread the filling over the pork and rolled it into a spiral. Then I tied off the roast. I stuffed any of the mixture that fell out back into the roast.

I sprinkled more herbes de provence over the roast.

Duxelle Pork Loin 3

I preheated my smoker to 220 F and smoked the roast for 2 hours 30 minutes to an internal temperature of 160 F.

Alternatively, you could put it in a 350 F oven for an hour.

Duxelle Pork Loin 4

Let it rest for 10 minutes and then carve.

We served ours with coleslaw, broccoli salad and penne with Bacon Marinara Sauce (next post).

Duxelle Pork Loin 6

The Verdict

This turned out very well. The duxelle filling had a rich taste with nice bacon overtones. The pork was moist and had picked up flavour from the onion and herbs.

Who says smoked food can’t be refined?

The Old Fat Guy

Bacon Duxelle Pork Loin

Serving Size: 4 servings

Bacon Duxelle Pork Loin


  • 500 grams (1 pound) pork loin roast
  • 75 ml (1/3 cup) bacon, chopped
  • 250 ml (1 cup) mushrooms, chopped
  • 250 ml (1 cup) onion chopped
  • 2 cloves garlic chopped
  • 25 ml (2 Tbsp) olive oil
  • 15 ml (1 Tbsp) apple cider vinegar
  • 15 ml (1 Tbsp) brown sugar
  • 10 ml (2 tsp) herbes de provence
  • 50 ml (1/4 cup) red wine
  • 10 ml (2 tsp) herbes de provence


  1. Heat olive oil in a fry pan over medium heat.
  2. Add bacon, mushrooms, onion, garlic, vinegar, brown sugar, 10 ml (2 teaspoons) herbes de provence, and red wine.
  3. Cook until mixture starts to get dark, stirring often (about 15 to 20 minutes). Remove from heat.
  4. Cut almost all the way through the pork roast 1/3 of the way from the top.
  5. Cut in the opposite direction almost all the way through the pork roast 1/3 of the way from the bottom.
  6. Open the pork flat.
  7. Spread the filling mixture evenly over the pork roast.
  8. Roll the roast, into a spiral.
  9. Tie the roast at each end.
  10. Stuff any filling that fell out while rolling back into the roll.
  11. Rub remaining 10 ml (2 teaspoons) herbes de provence over the tied roast.
  12. Cook for 2 1/2 hours on a 220 F smoker to an internal temperature of 160 F.
  13. Alternatively, cook in a 350 F oven for 1 hour to an internal temperature of 160 F.
  14. Let sit for 10 minutes and carve.
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4 Responses

  1. How genius is that? It looks delicious! I love doing stuffed pork loins, but never thought to do duxelle (and bacon of course!) I already know I’ll love it.

    1. I am addicted to onion and mushrooms which is surprising because I am ambivalent about mushrooms. Thanks for the kind words.

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