Imagine a dish so irresistible that it combines the crispy, smoky allure of bacon with the tender, succulent perfection of pork loin, all nestled among a medley of roasted vegetables. This isn't just a meal; it's a culinary experience that transforms an ordinary dinner into a gourmet feast. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this Bacon Wrapped Pork Loin is about to become your new go-to recipe that promises flavor, elegance, and pure satisfaction in every single bite.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 (1.5-2 pound) pork loin
- 6 slices of bacon
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 Brussels sprouts, trimmed and halved
Instructions
- Preheat the oven to 375°F (190°C). Remove the pork loin from refrigerator and let it rest at room temperature for 15-20 minutes to ensure even cooking.
- Pat the pork loin dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
- Carefully wrap the pork loin with bacon slices, overlapping slightly to ensure complete coverage. Use toothpicks to secure bacon if needed.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the bacon-wrapped pork loin on all sides until the bacon begins to crisp, approximately 2-3 minutes per side.
- Remove the pork loin from the skillet and set aside. In the same skillet, sauté chopped onions and minced garlic until fragrant and slightly translucent, about 2 minutes.
- Add chopped carrots and Brussels sprouts to the skillet, tossing to coat with the remaining oil and aromatics.
- Return the bacon-wrapped pork loin to the skillet, positioning it on top of the vegetables.
- Transfer the skillet to the preheated oven and roast for 35-45 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Remove from oven and let the meat rest for 10-15 minutes before slicing. This allows juices to redistribute, ensuring a moist and tender result.
- Slice the pork loin into 1-inch thick medallions and serve with the roasted vegetables.
Tips
- Temperature is Key: Always let your pork loin rest at room temperature before cooking to ensure even heat distribution.
- Pat Dry for Crispy Bacon: Use paper towels to remove excess moisture from the pork loin, which helps the bacon crisp up beautifully.
- Meat Thermometer Magic: Invest in a reliable meat thermometer to hit that perfect 145°F internal temperature for juicy, safe-to-eat pork.
- Bacon Wrapping Technique: Overlap bacon slices slightly and secure with toothpicks if needed to create a complete, even coverage.
- Resting is Crucial: Allow the meat to rest 10-15 minutes after cooking to let juices redistribute, ensuring maximum tenderness.
- Vegetable Variation: Feel free to swap Brussels sprouts or carrots with seasonal vegetables like parsnips, sweet potatoes, or bell peppers.
- Flavor Boost: Consider adding herbs like rosemary or thyme to the vegetable mix for an extra layer of aromatic complexity.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 110mg
