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Monday, November 5, 2012

Bacon Wrapped Pork Loin


This was my first time really actually searing something.  I have kinda done it before....but not really.  So with some guidance from Wolverine (did you know he is a culinary school grad?!  I am ONE LUCKY GIRL!), I did it!

This is going to be on the menu anytime I have a pork loin.  It was so flavorful and juicy and just
Bacon Wrapped Pork Loin 
What's In It:
2lb pork loin
8-12 slices bacon
2 T poultry seasoning
1/2 T sage
1 t onion powder
1 T salt
1 t pepper
3 T olive oil
5 cloves garlic, finely chopped (3 T from a jar)
2 T olive oil

What To Do With It:
Combine seasonings, garlic, and 3 T oil.  Rub loin generously. Lay out 4 slices of bacon side by side.  Lay the loin fat side down, long ways, on top of the bacon and center it.  You're probably going to have to stretch the bacon a bit to get it to wrap around the loin.  Then lay out remaining bacon, side by side.  Lay the loin down, still fat side down, onto bacon and wrap around the loin.  Flip your loin so that now the end pieces of the bacon are on the bottom and the weight of the loin will help to keep the ends from unwrapping.*  Wrap in plastic wrap and allow to marinate for at least 6 hours.

Over medium high heat in an oven safe pan if possible, heat the 2 T oil.  Once your pan and oil are hot, sear the bacon wrapped loin on bacon ends side first.

Once seared, flip so bacon ends are now up and marvel at it's beauty.

Once seared on the bottom, flip so the ends are once again down, and place into a preheated oven (if you don't have a stove top - oven pan, I would preheat the pan in the oven with a smidge of oil) at 350 degrees F for 45min.

Remove from oven, tent with tin foil, and allow to rest for 10-15 min.

Slice, drool, enjoy.
*You'll notice in the pictures that I wrapped width wise and then length wise, but next time I will do length then width, because I think the extra bacon left over when doing width would help to hold the length bacon on.  Confused yet? :)

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