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.
Listen to learn how to make this recipe, along with some great tips from Christine:
[sc name="baconwrappedporkloinrotd"][/sc]Ingredients
Scale
- 3–5 lb. pork loin roast
- 1/2 lb. bacon
- 1/2 tsp. black pepper
- Roasting pan OR 3 celery ribs for cooking
Instructions
- Preheat oven to 350°F.
- 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 and secure with a toothpick. Continue wrapping. Repeat these steps until the entire loin is covered. Sprinkle all over with pepper.
- 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 145°F, 20-25 minutes per pound.*
- Cover roasting pan with foil and let rest for 30 minutes.
- Heat oven to 475°F. Uncover roast and remove the thermometer. Put roast into a clean pan and 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.