Saturday, February 21, 2009

Roast Pork Loin Wrapped in Bacon & Rosemary

Ingredients
  • One 3 pound boneless pork loin
  • 1 garlic bulb, roasted
  • Salt and freshly ground black pepper
  • 4-5 thin slices of bacon
  • 6 long rosemary sprigs
  • 6 thyme springs
Directions
  1. Preheat oven to 350°F.
  2. Using a small knife, make 1-inch-deep slits all over the pork loin. Stuff each slit with roasted garlic. Season entire loin generously with salt and freshly ground black pepper. Wrap bacon around pork. Tuck rosemary and thyme sprigs under bacon. Secure bacon slices with kitchen string.
  3. Place roast in a roasting pan. Roast for 1 hour, or until internal temperature reaches 130°F.
  4. Transfer pork loin to a cutting board and tent with foil to keep warm. Let rest for 10-15 minutes.
  5. Discard kitchen string and herbs. Cut pork into thick slices and serve.
To roast garlic:
Cut about 1/4" off the top of a whole bulb of garlic. Rub all over with olive oil and wrap in foil. Place in a 350 degree oven for 45 minutes. Squeeze the garlic out from the skins.

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