Perfect for casual holiday gatherings, this roast looks terrific and delivers delicious down-home flavors. Wrapping the roast in bacon just takes a few minutes; be sure to have cotton kitchen twine ready. The barbecue sauce should be on the sweet side to balance the zesty chilies. For a spicier sauce, stir in a tablespoon or two of the brine from the pickled jalapenos.
- 4 pounds boneless center-cut pork loin roast (trimmed)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper (freshly ground)
- 1 tablespoon vegetable oil
- 9 bacon slices
- 1 cup honey barbecue sauce (purchased)
- 2 tablespoons pickled jalapeno chilies (drained and finely chopped*)
- Preheat oven to 450F. Sprinkle pork with salt and pepper.
- Heat oil in large skillet over medium-high heat. Add pork and brown on all sides, about 6 minutes. Transfer to plate and cool for 10 minutes.
- Wrap bacon slices vertically around pork roast; do not overlap bacon. Tie lengthwise and crosswise with kitchen string to hold bacon in place; tuck loose ends of bacon under string. Place on a rack in a roasting pan, tucked-bacon side down.
- Roast on rack for 15 minutes. Turn pork over and reduce temperature to 350F and roast for 15 minutes. Remove rack and return pork to pan, tucked-end side up. Roast, turning occasionally until bacon is browned and an instant-read thermometer inserted in the center of the roast reads 145F, about 50 minutes. Remove from oven and let stand for 10 minutes.
- Skim fat from pan juices, leaving browned juices in pan.
- Add barbecue sauce and jalapenos and bring to simmer over medium heat, stirring to loosen browned bits in pan; simmer 2 minutes.
- Remove strings, carve pork, and serve with sauce.
- *Pickled jalapenos are also called nacho slices.