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From the Publisher
Bacon-Wrapped Pork Loin
Wrapping pork tenderloin in more pork may seem redundant but you’ll realize quickly after this dish starts baking what an impact the bacon wrap has on the overall flavor. In addition to the added flavor, the bacon helps keep the pork moist on the inside. Serve this with your favorite steamed vegetables and Cauliflower Mash (page 99).
Instructions
To make the rub
In a medium bowl, combine the salt, garlic powder, onion powder, paprika, basil, thyme, rosemary, sage, black pepper, cayenne pepper, cumin, cinnamon, nutmeg, and cloves. Stir to combine. Set aside.
To make the loin
1. Preheat the oven to 425°F.
2. Trim any excess fat or silverskin (a thin layer of connective tissue) from the pork. Coat the pork with the olive oil.
3. Liberally apply the rub to the pork, covering the entire loin. Set aside.
4. On a cutting board, lay out the bacon pieces side by side. Place the pork in the center of the bacon strips. Starting at one end, pull the edge of the bacon up and over the tenderloin diagonally. Repeat with the other side of the slice, crossing it over the first side. Repeat the process with the remaining bacon slices, tucking the free ends under the crisscrossed bacon slices as you go. Secure with toothpicks as needed.
5. Put the bacon-wrapped pork in a baking dish and place it in the preheated oven. Bake for 20 minutes. Lower the heat to 300°F and bake for another 20 minutes.
6. Use a meat thermometer inserted into the thickest part of the meat to check the temperature. Once it reaches 135°F, increase the heat to broil and crisp the bacon for 3 to 5 minutes.
7. Remove the pork from the oven. Cover with aluminum foil. Allow the meat to rest for at least 10 minutes so the juices set.
8. Slice and serve with your preferred sides.
For the rub 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon smoked paprika ½ teaspoon dried basil ½ teaspoon dried thyme ½ teaspoon dried rosemary ½ teaspoon dried sage ½ teaspoon freshly ground black pepper ¼ teaspoon cayenne pepper ¼ teaspoon cumin ⅛ teaspoon cinnamon ⅛ teaspoon nutmeg ⅛ teaspoon cloves
Ingredient Tip:
The amount of bacon you’ll need depends on the length and overall size of the pork tenderloin. There should be enough bacon to go from tip to tip of the tenderloin.
Cooking Tip:
While the USDA recommends cooking pork to a minimum of 145°F, meat continues to cook after it is removed from the heat. For a juicier, more tender pork loin, allow the meat to cook the additional 10°F while it is resting. If the meat does not reach 145°F after resting, return it to the heat.
Serves 4
Prep time: 10 minutes / Cook time: 45 minutes / Total time: 1 hour, 5 minutes.
Ratio: 3:1; Calories: 518; Total Fat: 29.9g; Carbohydrate: 1.9g; Net Carbohydrate: 1.9g; Fiber: 0g; Protein: 57.3g.
For the loin 2 pounds pork tenderloin 2 tablespoons olive oil 8 to 12 bacon slices (see Ingredient Tip)
Publisher : Rockridge Press (December 15, 2014)
Language : English
Paperback : 248 pages
ISBN-10 : 1623155207
ISBN-13 : 978-1623155209
Item Weight : 15.2 ounces
Dimensions : 7.5 x 0.53 x 9.25 inches
