Friday, January 4, 2013

Bacon-Wrapped Pork Loin

Bacon Wrapped Pork Tenderloin

Pork loin roast (5 pound)
1 tablespoon olive oil (or more as needed)
1 pound sliced bacon
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

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.
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.
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.