Bacon-Wrapped Pork Loin

Gluten-free, nut-free, and dairy-free sometimes implies a healthy lifestyle full of salads and lean foods. I don’t exactly adhere to that part of the connotation.

Bacon wrapped pork loin with potatoes! A delicious two-pot meal for you and your five stomachs. We were snowed in and happened to have all the components in the fridge.

The ingredients list is very simple: pork loin, bacon, potatoes, honey, olive oil, salt.

This recipe (excerpted below) shows the process pretty clearly. Other recipes I checked out would demand sticking the pork loin full of toothpicks to hold the bacon in place, but really all you need to do is some methodical wrapping. Plus I was 80% sure I was going to forget a toothpick and stab my jaw with it while eating. While it’s optimal that you use a cast-iron skillet for all the operations, if you don’t have one of those then searing in a stainless steel pan and transferring to a casserole pan works.

wrap
Source: Recipe Tin Eats
  1. Sear the pork loin in a pan with a good amount of olive oil until the outside gets browned
  2. Roll up in the bacon as shown
  3. Put loin in casserole pan
  4. Chop up potatoes into small pieces, coat with olive oil, add a little salt. Place those around the loin in the casserole pan
  5. Pour a bunch of honey over the loin and spread it out with a spoon (if you don’t have a brush)
  6. Bake at 390 for about 30 minutes

The original recipe recommends basting, but the potatoes in this recipe sop up all the basting liquid. Also, I think basting is dumb. Yeah, you heard me. Also I don’t have a baster so it’s much harder for me to do without disrupting the cooking process.

If the bacon isn’t sufficiently browned-looking, turn the broiler on for a little bit. But don’t accidentally scorch the bacon like I did. Behold, you now have a meal that will fuel your family’s driveway-shoveling efforts and keep you warm in six inches of snow!

 

 

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