This dish sounds only half as good as it actually tasted. I really enjoy lean proteins for a main course with lots of fruits/veggies on the side, but sometimes the meat will quickly dry out no matter how much care you take to avoid overcooking. Lately I have been on a serious bacon kick, even using the grease to cook vegetables…I know, perhaps I will cut back in the new year. Using the bacon to keep lean meats from drying out is a great way assure a crowd pleasing moist cut of meat. With the garlic and herb rub it’s unbeatable. I combined recipes I found online from Fabio Viviani and Giada De Laurentiis to come up with this dish.
The glazed bacon was so fantastic and crispy with the flavorful layer of garlic herbs hiding underneath. I served this with a simple salad of shaved brussel sprouts, kale, and fennel tossed with a dressing made with fresh squeezed lemon, olive oil, and shaved parmesan topped with salt and fresh cracked pepper. So good with a nice flavor that didn’t get lost next to the bacon and pork.
1 2-4 pound boneless Pork Loin (not tenderloin)
5 large cloves of Roasted Garlic
1 Tbsp fresh minced Thyme (center stalk removed)
1 Tbsp fresh minced Rosemary
1/2 Tbsp dried oregano
1 pound of thick cut Bacon
3 Tbsp Balsamic Vinegar
1 Tbsp brown sugar
1. Rinse and dry the pork loin, place fatty side up on a broiler pan. I scored the shiny tendon/fat of the loin, careful not to cut into the meat.
2. Mash together the roasted garlic with the dried herbs (thyme, rosemary, oregano) to make a rub.
3. Rub the garlic herb mixture over the exposed surface of the pork loin.
4. Lay the bacon slices over the loin, overlapping slightly. Tuck the ends under the loin to hold in place. If the bacon slices aren’t long enough they will curl up while cooking, so you may want to tie them down with kitchen twine.
5. Bake in the oven at 350 degrees for 1 hour.
6. Mix together the vinegar and brown sugar (adjust amounts as needed to make a thin glaze).
7. After the initial 1 hour of cooking, brush the glaze over the bacon. Return to oven to finish cooking until internal temperature reaches 145 degrees (about 30 minutes depending on the size of your loin). If you have to add a considerable amount of time to fully cook, you may want to lay foil over the bacon and/or re-glaze to avoid burning.
8. Remove and let rest for about 20 minutes. Internal temperature should rise another 15 degrees to reach 160 before serving. You will need to check the internal temperature of the pork with a thermometer unless you are really confident in your ability to judge cooked pork.
This dish is truly amazing and very easy to make.