8/24/2023 0 Comments Wholefoods black forest bacon![]() When your roast has rested and registers 160 degrees, transfer it to a serving platter. While the roast rests under the foil, the temperature should rise to 160 degrees.īacon & Garlic Encrusted Roast Pork Loin: Carve, serve & enjoy! Tent a piece of foil over it for about 15 minutes. When your roast registers 150 degrees on a meat thermometer, yank the pan out of the oven. The bacon will crisp up nicely and look about like this:īacon & Garlic Encrusted Roast Pork Loin: Tent the roast Your final roasting time will depend on the size and shape of your pork loin. Pop the pan into your pre-heated 450 degree oven and roast for 15 minutes.īacon & Garlic Encrusted Roast Pork Loin: Drop the heat to 375 and finish roastingĪfter 15 minutes, your roast should look about like this, with the bacon just starting to crisp up on the edges:ĭrop 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. I used dried because that’s what I had in the house.īacon & Garlic Encrusted Roast Pork Loin: Roast the pork on high heat Set the pork on your roasting rack, keeping the ends of the bacon tucked underneath the meat. Sprinkle with freshly cracked black pepper. Tuck the ends of the bacon under the pork roast, so you have a neat little bacon-wrapped package. I alternated slices of regular bacon and Black Forest bacon. Overlap the slices slightly, as bacon shrinks as it cooks. Then, starting at one end, lay the bacon across the top of the pork roast. Sprinkle the pork with kosher salt, if you like. With your hand, spread the garlic over the entire surface of the pork. You could also chop it up finely or slice it really super thin. ![]() Line a sheet or roasting pan with foil and fit with a roasting rack. Serves 6-8 Bacon & Garlic Encrusted Roast Pork Loin: Prep the meat When in doubt, be sure you hit 160 degrees. That said, some folks say that you can yank it out of the oven before then, like this maple-glazed pork roast that comes out of the oven at 135 degrees, then rests to 150 degrees.īottom line, cook your meat to the temperature that makes you comfortable. The USDA recommends that you cook pork to a minimum of 160 degrees. What temperature should you cook pork to? Just keep in mind that the bacon will add quite a bit to the dish on its own. Whether you add any salt to the meat before roasting is up to you. I’m in love with the stuff since I used it to make a smokey asparagus salad. Black Forest bacon is smokier, darker, and a little bit sweet. I also used a mix of regular bacon and Black Forest bacon that I found in the deli case at Whole Foods. Bacon & Garlic Encrusted Roast Pork Loin: A note on meatįor the pork, note that I’m talking about a pork loin here�not a tenderloin, which is considerably smaller and thinner. And talk about a happy ending: The leftovers made killer sandwiches. The whole thing was great and we ate entirely too much of it. The pork is juicy and fragrant with garlic. This pork roast is slathered in a handful of fresh, mashed garlic, enrobed in thick slices of bacon, sprinkled with freshly cracked pepper and rosemary, then roasted for just over an hour. One way around that? Why, cover it in a fattier part of the pig, so that the molten bacon fat bastes the roast as it cooks. With most pigs bred as lean as they are these days, pork can dry out in the oven. (This is one of my favorite roast beasts, along with my Deli-Style Roast Beef.) What’s better than roasted pork? How about roasted pork wrapped in crisp bacon? I know. *This post contains Amazon affiliate links.*
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