Friday, April 2, 2010
Bacon-Wrapped Pork Loin
1 Pork Loin Roast - about 2lbs
8-10 pieces Applewood Smoked Bacon (I like the nitrite free goodness from Trader Joes)
Sea Salt and Pepper
Just two basic ingredients, folks. Paleo cooking could not get any easier than this! (Nevermind my colored toothpicks in the picture...it's all I had)
Preheat the oven to 350 degrees.
Cook the bacon in a skillet over medium heat. Cook just until cooked through, but still soft. DO NOT cook the bacon until it's crispy or it won't wrap around the pork loin well. After all the bacon is cooked, let it cool down a minute or two before handling it. Salt and pepper the pork loin if desired, but it's not necessary as you'll get some salt and flavor from the bacon. Begin wrapping the bacon around the pork loin. Affix one end of a piece of bacon to the loin with a toothpick, and continue with 4-5 pieces, lining up the bacon with the next piece. You should have 4-5 strips of bacon running vertically over the top of the loin. Afterwards, roll the pork loin over and affix another end of a piece of bacon on top of the last end, forming one continuous loop of bacon around the pork loin. Continue with the other half of the bacon, affixing all with toothpicks.
Place the bacon-wrapped goodness into the oven, in the middle rack. Cook for about 25-30 minutes. After 30 minutes or so, cover the roast with aluminum foil and continue to cook until a thermometer registers 165-170 degrees. This should be another 40 minutes or so. When meat has reached 165-170 degrees, take out of the oven and let cool for about 10 minutes before digging in!
Bacon makes everything better!