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Bacon Wrapped
Pork Tenderloin
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Ingredients:
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Pork loin roast (5
pound)
1 tablespoon olive
oil (or more as needed)
1 pound sliced
bacon
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1 tablespoon rosemary
1/2 tablespoon thyme
1 teaspoon basil
1 teaspoon ground sage
½ tsp oregano
1 tablespoon garlic
powder
1 tsp Seasoned Salt
1 tsp black pepper
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Directions:
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1.
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Preheat
the oven to 500 degrees F. Place a
lightly greased pyrex roasting pan in the oven. Combine seasonings in a bowl. Rub
the pork loin with olive oil and spices and place the loin in the hot roasting pan (it will sizzle). Roast
for 15 to 20 minutes until the outside is golden and starting to crisp (it will be a bit smokey when you open the oven, so you may want to open a window first). I actually cooked mine on one side for 15 minutes, and turned it over to cook for another 15 minutes, though that is not necessary.
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2.
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Remove
roast from oven and wrap bacon slices vertically around pork roast; do not
overlap bacon. Secure bacon with
toothpicks if necessary (I wish I had some! My husband used all of mine for crafting, and when I flipped my roast, the bacon slid off and I had to re-wrap). Reduce oven heat to
400 F.
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3.
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Roast for 15 minutes. Turn pork over and roast for 15
minutes. Continue roasting, turning occasionally until bacon is browned and
an instant-read thermometer inserted in the center of the roast reads 145
degrees, which should be about 50 minutes. At this point, I turned the broiler on for a few minutes to make the bacon a bit crispier. Remove the roast from the oven and let it stand for 10 minutes
before carving.
Skim fat from pan juices, leaving browned juices in pan. Add flour, milk, water, and pepper to make a pork gravy, if desired.
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