- 6
Ingredients
- Pork:
- 1/4 c. Dijon mustard
- 2 Tbsp. whole-grain mustard (recommended: Maille)
- 2 Tbsp. honey
- 2 garlic cloves, minced
- 2 Tbsp. fresh rosemary leaves
- 1 (3 1/2-pound) center-cut, boneless, pork loin roast
- 12 slices bacon (about 1 pound)
- Salad:
- 3 Tbsp. fresh lemon juice
- 3 Tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 5 c. (5 ounces) baby arugula
Preparation
Step 1
Special equipment: kitchen twine
For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary; mix together until smooth.
Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork.
Starting on 1 side, lay 2 pieces of bacon, lengthwise, on the pork. Lay another 2 slices of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon.
Using 3 pieces of kitchen twine, secure the bacon in place.
Roast for 1 hour, covered loosely with oil.
Remove foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F.
Remove the pan from the oven and transfer the roast to a cutting board.
Cover the pan with foil and allow the pork to rest for 20 minutes.
Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
For the salad:
In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.
Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.