A bacon-wrapped pork loin is a relatively simple main dish that is both tasty and elegant in its appearance. The juxtaposition of the two pork elements can complement one another both on a flavor level and visually, allowing you to create a dish perfect for serving to your family or for serving at your next formal gathering. There are a number of ways to add flavor to a dish of this type, but the basic cooking techniques are similar and require very little preparation.
Instructions
1. Place your pork loin on a cutting board and cut off the tapered end on each side of the loin to create a cylinder shape. About 1/2 inch should be enough. Cut the tenderloin into 1-inch rounds, but don't cut them fully through. Leave the rounds attached at the bottom. Season the loin with coarse salt (sea salt works well) and freshly ground pepper. Regular ground pepper will work, but coarse and freshly ground will make a difference in the flavor. Sprinkle garlic salt over the loin to taste, then gently work these seasonings into the pork.
2. Place bacon strips on plastic wrap. Overlap the bacon slices slightly. Spread some sage or bay leaves over the . Between nine or 10 should do the trick, since these seasonings are strong and will cook into the pork. Place your loin at one end of the bacon, and roll the loin, wrapping the bacon around it.
3. Preheat your oven to about 425 degrees Fahrenheit. This may vary depending upon your oven. Either separate the tenderloin rounds or cook them attached. Heat a pan n the stove and quick-sear all sides of the loin just to brown it, then place the loin in the oven on the middle rack. Cook the loin for about 10 minutes, turning it after five minutes. The result will be a moist pork loin with the fragrance and distinct taste of sage and bacon that complements the pork.
Tags: bacon strips, freshly ground, ground pepper, into pork, into pork Place