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Christine Merlino: "I used a 41/2 pork loin, left the top layer of fa…" Read More
7Ingredients
110Minutes
530Calories
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Ingredients
US|METRIC
10 SERVINGS
- 4 lb. pork loin (center roast, boneless,, untied, fat and silver skin trimmed)
- 1 1/2 tsp. kosher salt
- 1 tsp. black pepper (freshly ground)
- 1 Tbsp. vegetable oil
- 9 slices bacon
- 1 cup barbecue sauce (purchased)
- 2 Tbsp. Dijon mustard
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Directions
- Preheat oven to 450ºF. 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.
NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat11g55% |
| Trans Fat0g |
| Cholesterol130mg43% |
| Sodium930mg39% |
| Potassium760mg22% |
| Protein40g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber0g0% |
| Sugars6g |
| Vitamin A2% |
| Vitamin C4% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(14)
Christine Merlino 2 months ago
I used a 41/2 pork loin, left the top layer of fat cap "on", it was about a 1/4 inch thick. I put "pockets of sliced garlic into the roast before I seasoned it with, coarse ground pepperer, salt and garlic powder...seared on both sides till nicely brown and slightly crispy...after Cooling I wraped in bacon(a full 12 oz. package" as it was a pretty Long roast.Perfect ...followed your directions to a tee...I used a "apple bourbon barbecue bottled sauce, and added "a cup of water to it, a teaspoon of canola oil, diced fresh onion, splash of apple cider vinegar, garlic and onion powder(I ALWAYS doctor, thin out my store bought bb sauces...I simmered separately in a sauce pan on stovetop to blend all the added flavors....Once pork roast was done(perfectly at 145 (thermometer inserted) I I pulled it out and covered with foil loosely...But BEFORE I covered it...I Lightly GLAZED a small amount onto the backon wrapped pork roast...After ten minutes I craved it, and served it with "perfectly done white rice(buttered, season with salt, pepper, butter and a dash of cajun seasoning...Perfect side dish, and served with the barbecue sauce I had extra ,"over the rice and pork slices...delicious...again, do not over cook a pork loin...pull it at 145...as meat continues to cook...any meat...
Athena Lowe 10 months ago
It turned out great. I had a 1.5 lb pork loin so used less bacon and sauce. Meat was done 40min and very moist, even at 155 degrees when I pulled it to rest before slicing. Used sweet baby rays bbs with dijon, very tasty warmed up with juices if you like. Will cook again.
Kimberly Bonneau 3 years ago
I had a smaller pork loin (2lbs) so I adjusted the recipe and used my instant thermometer. Came out great! Super moist . Will be making again.
Richard C. 3 years ago
Fantastic, although I used a little Montreal Steak seasoning mixed with some Brazilian Steak seasoning instead of standard salt and pepper!
Then the wrap and bake, so delicious
Devin Jackson 4 years ago
It tasted great but was fairly dry on the inside. Next time I might inject it and/or wrap it in foil.