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Monday, August 1, 2016

Bacon-Wrapped Pork Loin by Beth


  • 4 lb bonless pork loin
  • 8 slices bacon, uncooked
  • Salt and pepper
  • 3 garlic cloves
  • 1 tsp. ground ginger
  • ¼ tsp. red chili flakes
  • ¼ cup soy sauce
  • 2 tsp. dry mustard
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. honey

  • Assembly:
    Combine the garlic, ginger, chili flakes, soy sauce, mustard, vinegar, and honey in small bowl. Whisk together until combined, set aside.  Place pork loin in foil pan; score the meat; season with salt and pepper.  Pour sauce evenly over the pork loin. Drape the bacon slices over the top of the roast, tucking ends under the side of the meat.  Cover with foil lid and freeze.

    Serving Day:
    Thaw in fridge.  Preheat oven to 375.  Bake for  1-1 hour 30 minutes, uncovered, or until meat thermometer reads 160. Cover near the end of cook time to prevent bacon from burning, if necessary.  Allow roast to rest for 10 min before slicing. 

    1 comment:

    1. This was SO good! It was like a party in your mouth. :)