DESCRIPTION
Delicious pork loin that’s wrapped in bacon is both juicy and flavorful. The bacon helps seal in moisture and my oven roasting method is foolproof.
Ingredients
Units
Scale
- 3–5 lb. pork loin roast
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 lb. bacon
- Roasting pan OR 3 celery ribs for cooking
Instructions
- Preheat oven to 350°F.
- Season pork roast all over with salt and pepper.
- Lay one piece of the bacon down under one end of the pork. Secure it with a toothpick, and wrap the bacon around the pork.
- Place the end of anther piece of bacon on top of the end of the first piece to hold it in place. Wind it around the roast. Secure strips of bacon with toothpicks, as needed. Repeat these steps until the entire loin is covered with bacon.
- Put the roast on a rack in a roasting pan. If you don’t have a rack use 3 stalks of celery lying side by side.
- Roast until internal temperature is 140°F, 20-25 minutes per pound.*
- Leave roast in roasting pan to rest for 30 minutes.
- Heat oven to 475°F. Uncover roast and remove the thermometer. Roast for another 10 minutes.
- Remove the toothpicks and carve and serve immediately.
Notes
*145°F is considered safe for pork according to the USDA. It will be moist and slightly pink in the center. If you prefer your pork fully white and well done, then cook till 155 – 160°F.
- You’ll notice I haven’t called for salt, I think the bacon adds plenty. However, feel free to add to taste after you serve.