I like pork. I do. Really. I like bacon, and prosciutto, and bacon... but pork loin never really appealed to me because it always seemed dry and lifeless. I decided to conquer my fears and try to cook a tasty pork loin. Not wanting to stand in the kitchen with a baster for an hour, I decided to use a delicious self-basting wrapper - bacon! The pork loin was flavorful and juicy, and required minimal effort. Recipe after the jump...
Bacon-Wrapped Rosemary Pork
Prep Time: 10 minutes
Total Time: 1.5 hours
Yield: Serves 4
2lb pork loin
8oz bacon
4 sprigs rosemary
2 medium onions, quartered
4 cloves garlic, halved
kosher salt
pepper
(1) Preheat oven to 400 degrees
(2) Pat pork loin dry and sprinkle generously with salt and pepper; cut into multiple sections if needed, so that it will sit flat in your dutch oven/roasting pan
(3) Wrap with bacon slices, weaving springs of rosemary over and under each bacon section; secure with cooking twine
(4) Place in dutch oven with onions and garlic
(5) Cover and roast for 20 minutes
(6) Flip loin(s) over, reduce heat to 350 and roast for another 40-50 minutes until a thermometer inserted into the center reads 160 degrees.
(7) Remove loin(s) from pan and let rest for 10 minutes before slicing
(8) Remove twine and slice into 0.75 inch thick pieces
(9) Serve with onion and garlic sections and top with the pan juices
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What was cooking this time last year?
3 comments:
That looks good. How come the bacon did not get brown?
The bacon cooked through and was crispy. I think the main reason it did not brown is that it was sitting in its own juices in the dutch oven. Had I cooked it at a higher temperature for longer, it probably would have looked darker, but I was worried that I would overcook and dry out the tenderloin.
I like to see simple, home cooking presented online. I think some cooks get too carried away with trying to make things taste and look gourmet, that they forget that simplicity can be so satisfying and delicious!
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