Friday, December 2, 2011
Roast Pork with Bacon
A good roast pork loin is an amazing center piece to a meal, but this twist on a traditional roast is nothing but amazing. Again I'm a big believer that adding bacon to anything makes if fabulous, but the rub spices add another amazing dimension of warmth with the cumin and chili powder. Adding some apple sauce or fried apples as a side really brings out the cinnamon and brown sugar that tops this pork dish. Try this for your holiday center piece this year or for any day of the week to make it a little extra special.
1 boneless pork loin, about 5 to 6 pounds
4 to 6 slices bacon
1 tsp chili powder
1/2 tsp paprika
1 1/2 tsp salt
1/2 tsp coarse ground black pepper
1/2 tsp ground cumin
1 tsp ground cinnamon
1 cup light brown sugar, packed
2 Tblsp flour
2 Tblsp cider vinegar
1/2 tsp dry mustard
Heat oven to 350°.
Place pork loin in a roasting pan. Combine the rub ingredients and rub over the pork.
Cut each strip of bacon in half crosswise and lay them over the pork loin. Roast for about 1 1/2 to 2 hours, or until the pork registers about 150°.
In the meantime, combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Bring to a simmer and simmer for about 1 minute. Spoon over the pork and return to the oven.
Roast for about 15 to 20 minutes longer, or until pork registers 160°. Serves 6 to 8.