Friday, November 27, 2009

Sweet Bacon Wrapped Pork Loin

Sorry, a little behind on posting recipes this past week with all the Holiday preparations ahead.  I  had bought a nice pork loin on sale at Kroger this week and had some bacon leftover from when I made the Loaded Baked Potato Soup so this is what my search yielded.  I thought it was really tasty but was annoyed that it took wayyy longer than anticipated to cook.  I used a 1lb roast and in theory it should have been ready in like 20-30 mins but it took at least a good hour.  I kept all of the sauce ingredients the same ratio as the original recipe despite my smaller cut of meat and marinated it overnight instead of just pouring the sauce over the meat before cooking.  Anyway, yummy goodness  either way.

Sweet Bacon Wrapped Pork Loin
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Prep Time: 20 Min
Cook Time: 60 Min
Ready In: 1 Hr 20 Min
Yields: 8 Servings

  • 1 (3 pound) boneless pork loin
  • salt and pepper to taste
  • 8 slices bacon
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons dry red wine
  • 1 sweet onion, minced (used a generous sprinkle dried)
  • 1 tablespoon chopped fresh rosemary (used 1/3 Tablespoon dried)
  • 2 tablespoons golden raisins (omitted)
  1. Combine honey, balsamic vinegar, wine, onion, rosemary, salt, and pepper.  Add pork loin and marinate overnight.
  2. Preheat oven to 375 degrees F (190 degrees C). Line a shallow roasting pan with aluminum foil.
  3. Remove pork loin from marindade and wrap the bacon slices around the pork loin and secure with toothpicks.
  4. Preheat a large skillet over medium-high heat, then add the pork loin. Cook until golden brown on all sides, about 10 minutes, then place onto roasting pan. Pour sauce over pork loin.
  5. Roast the pork loin in preheated oven for 15 minutes, then sprinkle with raisins. Continue cooking until the internal temperature of the pork loin reaches 160 degrees F (70 degrees C), about 40 minutes more (20-30 minutes per pound). Remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.
Source: modified from All Recipes

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