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Bacon Garlic Encrusted Pork Loin

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Ingredients

  • 1 pork loin, about 4 lbs.
  • 7 cloves garlic, mashed
  • 7-8 slices bacon
  • kosher salt, optional
  • freshly cracked black pepper
  • 2 tsp. rosemary

Details

Preparation time 20mins
Cooking time 95mins

Preparation

Step 1

Preheat your oven to 450 degrees. Line a sheet or roasting pan with foil and fit with a roasting rack. Set it aside.
Then mash up the garlic.
(I use a garlic press to do this. You could also chop it up finely or slice it really super thin)

Prepping the Meat:

Set your pork roast down, fat-side up. Cover it with the mashed garlic.With your hand, spread the garlic over the entire surface of the pork.
Sprinkle the pork with kosher salt, if you like. Then, starting at one end, lay the bacon across the top of the pork roast.
Overlap the slices slightly, as bacon shrinks as it cooks. I alternated slices of regular bacon and Black Forest bacon.
(Tuck the ends of the bacon under the pork roast, so you have a neat little bacon-wrapped package.)
Sprinkle with freshly cracked black pepper. Set the pork on your roasting rack, keeping the ends of the bacon tucked underneath the meat. Sprinkle with rosemary. (Dried or fresh, either will do.)


Pop the pan into your pre-heated 450 degree oven and roast for 15 minutes.

After 15 minutes the bacon should be crisping up around the edges.

Drop the heat to 375 and continue to roast for another 50-60 minutes, until it reaches an internal temperature of 150 degrees on a meat thermometer. Your final roasting time will depend on the size and shape of your pork loin.

When your roast registers 150 degrees on a meat thermometer, yank the pan out of the oven. Tent a piece of foil over it for about 15 minutes. While the roast rests under the foil, the temperature should rise to 160 degrees.


When your roast has rested and registers 160 degrees, transfer it to a serving platter. Carve it into thick slices and enjoy!

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