Bacon-Wrapped Pork Loin

Bacon is delicious. Roasted Pork Loin is delicious. And a Bacon-Wrapped Pork Loin is… well, with that much flavor, it’s such a personal experience that I’ll leave you to have your moment as you think about the perfect adjective.

I typically prepare a 2-pound pork tenderloin when I make them. I like leftovers! So grab a hunk of pork and a pack of bacon and let’s get started.
1) Preheat your oven to 375 degrees.

2) Trim excess fat off the pork loin. (Old habits die hard, I can’t help but do this. It’s your choice though.)

3) Make a spice rub. There are many good ideas out there — on the internet and in your head — feel free to tap into either or both of them.

Here’s mine:
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme

4) Rub the trimmed pork with this well-mixed blend of spices and set aside.

5) Grab your bacon and some plastic wrap. Time to get crafty… Ironically, bacon is the only thing I’ve weaved since I was 5.  Tear off a generous piece of plastic wrap and lay bacon strips out side by side vertically on it, so they are touching each other. Make sure that your little “mat” here isn’t longer than the strips of bacon you’re working with–we’re shooting for a square. Remove every other strip temporarily. Lay a piece of bacon across the top horizontally, then replace the pieces you just removed. You now have the start of your basketweave. Then, just like in kindergarten, start the process of laying a strip of bacon horizontally across the “mat” while you alternate folding every other vertical strip back. And I’m afraid that if you’re still not getting it, I’m gonna have to subject you to this. That should teach you not to slack off in school…

6) Take your happily seasoned and rested pork loin and place it top down in the center of the beautiful bacon basketweave. Use the plastic wrap to help bring the sides up to wrap tightly around the loin. Use toothpicks to secure the bacon to the loin, careful not to attach your plastic wrap (Duh! moment, but it had to be said). Once both sides are secure, place it in your roasting pan. It’s best to use a pan with a roasting rack so your bacon has a chance to crisp up on all sides. Equal opportunity people!

7) Load it in your pre-heated oven and let it go for about 30 minutes before checking the internal temperature. I feel like my oven takes longer than most recipes call for, so that’s why I say to check it at 30 min (mine goes for 45 min usually).  Pork should be at 175 degrees.  If you pull yours out and it reads around 165-170, it’s done.  Carry-over cooking will increase the interal temp by 10 degrees while the meat rests and the juices redistribute. (Read, don’t skip step 8).

8) Pull the loin out of the oven and let it rest for 5-10 minutes before you slice it.

9) …ok, it’s been 5 minutes. Now you can dive in.



style="display:block"
data-ad-client="ca-pub-3581717782704382"
data-ad-slot="7112473559"
data-ad-format="auto">

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Comments

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>