Bacon-Herb Wrapped Pork Loin Roast

Note: Ahead of time, a dozen or so garlic heads can be roasted in a cup cake pan and kept in the freezer for garlic mashed potatoes, this and other recipes. When needed, reheat in a microwave oven.

Step 1: Let pork loin rest a room temperature for ½ hour before roasting.

Step 2: Preheat oven to 300 degrees F.

Step 3: Slice off the top of the garlic head. Wrap in foil, leaving top exposed. Drizzle olive oil over top, close foil and place in small ramekin. Bake until soft, about 45 minutes. When cool enough to handle, use small spoon to scoop garlic out into a small bowl. Mash until paste-like.

Step 4: Lay out bacon slices on a work surface, overlapping edges. Mix together herbs and spread evenly down the center of the bacon strips, about the width of the pork loin.

Step 5: Heat oil in a large skillet over medium-high heat. Pat pork loin dry with paper towels, season with salt and pepper, and sear until lightly browned on all sides.

Step 6: Preheat oven to 350 degrees F.

Ingredients:

  • 3 lb. pork loin
  • 2 tablespoons of olive oil
  • 1 head of garlic
  • salt and fresh ground black pepper
  • 1 tablespoon chopped fresh rosemary leaves
  • 12 fresh sage leaves finely chopped
  • 1 tablespoon chopped fresh thyme leaves
  • 12 ounces of bacon (about 10 slices)

Step 7: Spread garlic paste over fatty side of the pork loin and place, fatty side down, on the herbs and bacon slices. Wrap the bacon up around the pork loin. Use the flat side of a long knife to flip the pork loin over into the skillet.

Step 8: Place the skillet in the oven and roast until internal temperature is between 145-160°F, 20-25 minutes per pound. Baste several times with oil and fat in the skillet. When done, place on a cutting board, cover with foil and let it rest for 20 minutes. Separate the juices in the skillet from the fat and pour over pork loin before slicing and serving.