![]() Tent with foil and let rest for about 10-15 minutes. Then reduce heat to 375 ☏ and cook for another hour or so (until internal temperature reaches 150☌.ĥ. Bake in the oven at high heat (450 ☏) for 15 minutes to crisp up the bacon. Sprinkle the loin with crushed fresh (if possible) rosemary leaves.Ĥ. Wrap bacon slices around the pork loin until completely covered.ģ. Rub the pork loin all over with minced garlic, salt, and pepper.Ģ. It is made with pork belly that is cured with salt, sugar, and spices like pepper, garlic, and juniper berries. ![]() This pork loin is juicy, tender, yet flavorful especially due to the bacon, garlic, and rosemary.ġ. Black Forest bacon is a type of dry-cured bacon that originates from the Black Forest region in Germany. Slice and enjoy! Bryan loves slightly undercooked meat, so he was thrilled with the results. I was pretty risky and I think I took it out even before it reached 150☏ internal temperature). Then reduce heat to 375 ☏ and cook for another hour or so (until internal temperature reaches something with which you are comfortable. Sprinkle with crushed fresh (if possible) rosemary leaves.īake in the oven at high heat (450 ☏) for 15 minutes to crisp up the bacon. You may want to experiment and use different kinds of bacon if you wish (e.g., maple bacon, or black forest?). Wrap bacon around the loin so that every inch is covered. Why, if given the choice, would anyone cook pork any more than this?įirst, rub minced garlic, salt, and pepper all over the pork loin. It was juicy, tender, and absolutely fantastic. Here, I decided to cook it to a perfect medium, just slightly pink in the middle. The nice thing about making just a single serving at home ( as opposed to making 10 times the amount in commercial ovens), is that I can actually cook the pork a lot less (compared to at the shelter, where we essentially have to cook everything well done). Step 1: Layout 5 (or 6, depending on how big your bacon is) pieces of bacon on a sheet of parchment paper or plastic wrap. This bacon wrapped oven roasted pork loin is the home version of a dish that I make (with lots of help, of course!) for > 100 people at the Boston Rescue Mission during their Sunday Community Dinner. ![]() Ask Question Step 1: Building the Weave Buy the thick slice bacon, about a pound is all you'll need to make 2 bacon weaves with extra bacon left over (roughly 4 slices). That’s still 5 grams of fat per thick slice, but that’s better than the 7 grams of fat in each apple smoked slice. Other posts in this series: Why Boston Rescue Mission, Boston Rescue Mission: Sunday Community Dinner Weaving bacon is easy and a unique way to make the thin strips into a large flat surface for wrapping around other foods or just enjoying by it's self. The Black Forest Bacon is actually the healthier choice, despite the sugar rub, with 70 calories a slice, and 45 from fat. This is part 3 of the Post Project Food Blog - What's Next? Series. ![]()
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