Herb, Garlic and Bacon Pork Loin

SUBMITTED BY: Wanda A. Skinner PHOTO BY: Stephanie W

"Delicious pork loin roasted with bacon that the whole family will love. Serve with potatoes or any of your favorite veggies."

PREP TIME	30 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

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INGREDIENTS

1 (5 pound) pork loin roast
1 tablespoon olive oil
1 pound sliced bacon
3 cups chicken stock
1 tablespoon dried rosemary
1 tablespoon dried thyme
6 fresh basil leaves
6 fresh sage leaves
4 cloves garlic, chopped
8 fresh pearl onions, peeled

READ REVIEWS (60)

DIRECTIONS

Preheat the oven to 300 degrees F (150 degrees C).
Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the roast. Place onions around the sides. Cover with a lid or aluminum foil.
Bake for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned.

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REVIEWS

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Reviewed on Oct. 24, 2005 by JennyP

I substituted dried herbs for the fresh; my kitchen isn't gourmet enough to have fresh herbs laying around :) I also used half the liquid because I didn't want gravy, and it still turned out good, probably would be fine without liquid all together--maybe next time I'll try that. Excellent herb flavor, although for me, a bit heavy on the rosemary. I used the broiler at the end to crisp up the bacon and it was the best part! Thanks for the recipe, Wanda.

18 users found this review helpful

Reviewed on Nov. 27, 2006 by VORCHA

Superb flavor! I brined my pork using the Basic Brine recipe on this website. It really helps the pork stay moist and tender since so much of today's pork is too lean. I pulled my roast out at 145, let rest under foil until 160. I used the broiler to crisp the bacon the last 5 minutes of cooking time. I added 1 cup of wine, 1 tablespoon cold butter to the pan juices, simmering for 10-15 minutes while the roast rested for a quick pan sauce to serve over the roast.

9 users found this review helpful

Reviewed on Jan. 22, 2006 by AppleBlossom25

I seared the pork before I baked it, to keep the moisture in the meat. I put enough bacon to completely cover the pork, and cooked it exactly as the recipe said to. The bacon never got crispy, but added good flavor. Make sure you use a meat thermometer, they say if its over 150 degrees it's done, but I like to make sure it's at 160 degrees. I did occasionally baste the meat too. Overall I thought this recipe was a hit. The meat had excellent flavor, and it was moist. I did however feel that there was a bit too much Rosemary. Maybe it would be better to crush the Rosemary and use less of it. My local grocery store did not have pearl Onions, so I used a sweet onion instead, still tasted great!!! We greatly enjoyed this recipe, Thank you.

8 users found this review helpful

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