I know we’re less than three weeks into January, which means lots of you are trying to load up on fresh fruits and green vegetables. Meanwhile, I’m posting a recipe for pork wrapped in pork.
Let me explain.
But I’m also including protein and healthy animal fat at each meal to help my body absorb and use the nutrients I’m working so hard to consume.
Rosemary and Bacon Wrapped Pork Loin
In addition to the health value of the pastured pork, you know what’s really fun about this recipe?
It’s not just how pretty it is or how much your friends and family will enjoy it.
It’s how easy it is to make.
No really, it is! Looks can be deceiving, right?
It does take a little time to prep and cook, but the recipe itself is really simple.
You just need a pork loin and thick cut bacon from a local farmer, fresh garlic and herbs, and a few pantry staples, and you’re ready to roll.
And wine – don’t forget the white wine. Adding just a splash at the end turns those pan drippings into the perfect finishing sauce!
Making Elegant Easy
I love occasionally dressing things up a bit with fancier recipes like this one. But I’m a practical girl, just like any other busy mom.
Fancier meals need to fit into my schedule and budget if they’re really going to work.
If you’re in the same boat, here are a few ways you can save time and money when making this lovely pork roast:
1. Easy, affordable sides
It doesn’t get much easier or cheaper than a pot of greens and baked potatoes (bake them on a lower rack, right along with the pork!)
2. Serve it twice
At our house, leftovers are on the menu once a week, every week. And when recipes like this are left over, no one complains!
3. Cook, store, and reheat in the same pan
Fewer dishes = happier mom = happier everyone!
- Pastured pork loin mine was about 3 pounds
- 2 Tbsp pastured ghee melted (substitute reserved bacon grease for dairy free)
- 2 Tbsp balsamic vinegar
- 8 cloves garlic minced or pressed
- 6 sprigs fresh rosemary divided
- 6 sprigs fresh thyme
- 8 strips thick cut pastured bacon generously salted on both sides
- sea salt and black pepper
- 2 Tbsp white wine
- Preheat oven to 400 degrees.
- Remove leaves from thyme and 5 sprigs of rosemary. Chop leaves and add pressed garlic and a pinch of salt and pepper, stirring to make a paste. Set aside.
- Place the loin in a large, oven safe skillet or Dutch oven. Slice 8-10 1" slits around the top of the loin. Sprinkle with sea salt and black pepper.
- Mix the melted ghee and balsamic vinegar together and brush over the top and sides of the loin. Use clean hands to spread the garlic-herb-spice paste evenly around the loin, making sure to press some into each slit.
- Lay the strips of bacon across the pork, centering them so that each strip has "tails" that fall to either side of the loin. (If your strips are shorter, you might use two strips in place of one, overlapping them in the center and letting their "tails" fall to the sides)
- Gently tuck the bacon "tails" along each side under the bottom of the roast i the pan. Secure any bacon strips that slip off the loin with toothpicks.
- Roast for about 35-45 minutes or until a meat thermometer inserted into the center of the loin reads 145 degrees.
- If you'd like to brown the bacon a touch more, place the pan under the broiler for 1-2 minutes.
- Remove from the oven, add the white wine, and simmer on the stove for a couple of minutes.
- To serve, slice between the bacon slices to make 8 servings. Spoon the sauce over each serving and garnish with leaves from the final sprig of Rosemary.
Adapted from Little Leopard Book
Whether it’s for a birthday celebration, holiday dinner, or simply to add a special touch to a family dinner, I hope you’ll give this delicious Rosemary and Bacon Wrapped Pork Loin a try!