Saturday, August 06, 2005

89. ROAST BACON-WRAPPED PORK

Makes eight servings


One 3-pound boneless pork loin
2 garlic cloves, thinly sliced
4 ounces thinly sliced bacon
6 long rosemary sprigs
6 long thyme sprigs
salt and freshly ground pepper

Preheat over to 350˚. Using a small knife, make 1-inch deep slits all over the pork. Stuff each slit with a slice of garlic. Season the pork all over with salt and pepper and wrap with the bacon. Top with the herbs, tucking them under the bacon in several spots. Tie the roast at 1-inch intervals with kitchen string.

Transfer the pork to a roasting pan and roast for 1 hour, or until an instant-read thermometer inserted in the center of the loin registers 130˚. Transfer the pork to a cutting board, cover loosely with foil and let rest for 15 minutes. Discard the string and herb sprigs. Carve the loin into thick slices and serve.

MAKE AHEAD: The pork can be prepared through Step 1 and refrigerated overnight. Let return to room temperature before roasting.


From: “Recipes for a Perfect Country Weekend” by Steven Wagner. Food & Wine. February 2004, p. 133. Reprint information: PARS International Corp., 212-221-9595, reprints@parsintl.com

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