A whopping double dose of pork - a juicy loin wrapped in bacon. The sauce can be made savory, spicy, fruity or smoky, as desired. This is sure to be a hit with "other white meat" lovers.
1 (4 pound) pork loin center roast, boneless, (untied), fat and silver skin trimmed
1 1/2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
1 tablespoon vegetable oil
8 to 9 slices bacon
1 cup barbecue sauce, purchased
Heat oven to 450 degrees F.
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.
Roast on rack for 15 minutes. Turn pork over and reduce temperature to 350
degrees F and roast for 15 minutes.
Remove rack and return pork to pan, tucked-end side up. Roast, turning occasionally
until bacon is browned and an instant-read thermometer inserted in the center of
the roast reads 145 degrees F, about 50 minutes.
Remove from oven and let stand for 10 minutes.
Skim fat from pan juices, leaving browned juices in pan.
Add barbecue sauce and preferred ingredient* and bring to simmer
over medium heat, stirring to loosen browned bits in pan; simmer 2 minutes.
Remove strings, carve pork, and serve with sauce.
Prep Time: 20 min | Cook Time: 1 hr 30 min
Marinating Time: 10 min | Servings: 10; Serving size: 6 ounces
* Preferred Ingredient
Savory: Whisk 2 tablespoons Dijon mustard into the sauce.
Spicy: Stir in 2 tablespoons pickled jalapenos chiles (nacho slices), drained
and finely chopped, into the sauce.
Fruity: Stir 1 (8.25 ounce) can crushed pineapple, drained, into the sauce.
Smoky: Stir in 1 or 2 minced canned chipotle chiles in adobo into the sauce.