Wednesday, January 18, 2012

Bacon Wrapped Pork Loin

A few years ago I ran across a recipe for Bacon Wrapped Pork Loin.  I've tweaked it a bit here and there but the recipe is supper simple and is always a big hit at my house.  I'm also a big fan of any recipe that requires very little effort past the point of assembly. 


You're going to need:
1 1/2 lb-2 lb pork loin, thawed
6-8 slices of bacon, uncooked
all purpose seasoning (I prefer Head Country All Purpose Championship Seasoning)

Season your pork loin.  I'm usually pretty liberal with the seasoning because that's the only flavoring I use for this recipe.  I don't even add salt, it's never seemed to need it.  I lay my strips off bacon about an inch apart on the cutting board, I then lay my pork loin on them and wrap the ends tight.  I don't bother to secure the bacon with toothpicks.  I just place the pork loin on the rack with the loose ends down and place the rack in a roasting pan.  I pour about an inch of water in the bottom of the roast pan to keep the grease from smoking while it's in the oven, you may find that you'll need to add a little more water before it's done.  Place it in a 425 degree over to cook.  Depending on the size of your pork loin it can take anywhere from 30-60 minutes.  I cook mine until the internal temperature reaches at least 170 degrees and the juices are clear.  Remove it from the oven and place it in the broiler for 6-8 minutes to crisp up the bacon.  After you remove it from the broiler allow it to rest 10 minutes before slicing.  This allows the juices to reabsorb and the meat to remain moist. 

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