Post by kleigh on Feb 21, 2007 12:43:10 GMT -5
Bacon-Wrapped Pork Loin
8-10 slices bacon
2lb (1kg) boneless, pork loin rib-end roast rolled
1.Preheat oven to 500F (260C). Line a pan with shallow sides with foil. Line up bacon slices vertically on a cutting board. Fit them snugly side by side or overlap slightly until they equal length of roast. Place roast, fat-side down, horizontally on top of and in centre of bacon. Wrap bacon around roast. It will not entirely cover pork. Flip roast over and place on pan so open ends of bacon are on bottom.
2.Reduce oven temperature to 450F (230C). Roast pork, uncovered, for 30 minutes. Then reduce oven temperature to 350F (180C) and roast until an instant-read thermometer inserted in centre of pork reaches 150F (66C), about 20 more minutes.
8-10 slices bacon
2lb (1kg) boneless, pork loin rib-end roast rolled
1.Preheat oven to 500F (260C). Line a pan with shallow sides with foil. Line up bacon slices vertically on a cutting board. Fit them snugly side by side or overlap slightly until they equal length of roast. Place roast, fat-side down, horizontally on top of and in centre of bacon. Wrap bacon around roast. It will not entirely cover pork. Flip roast over and place on pan so open ends of bacon are on bottom.
2.Reduce oven temperature to 450F (230C). Roast pork, uncovered, for 30 minutes. Then reduce oven temperature to 350F (180C) and roast until an instant-read thermometer inserted in centre of pork reaches 150F (66C), about 20 more minutes.
