This Simply Saucy Bacon-Wrapped Pork Loin is sure to be a crowd pleaser since, after all, everything is better when wrapped in bacon. This delectable dish offers a new and memorable approach to standard party food with four different accompanying sauces to suit any party goer’s palate. Add a fruity twist with crushed pineapple sauce, or spice things up with a kick of jalapeño chilies. Go savory with a touch of Dijon, or smoky with chipotle chilies in adobo sauce. Whatever type of event you are planning, your guests will leave with mouthwatering memories.
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Simply Saucy Bacon-Wrapped Pork Loin
Serves 10 (6-ounce portions )
4 pound boneless center-cut pork loin roast, (untied), fat and silver skin trimmed
1 1/2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
1 tablespoon vegetable oil
8 to 9 slices bacon
1 cup barbecue sauce, purchased
Preheat oven to 450ºF.
Sprinkle pork with salt and pepper.
Heat oil in large skillet over medium-high heat. Add pork and brown on all sides, about 6 minutes. Transfer to plate and cool for 10 minutes.
Wrap bacon slices vertically around pork roast; do not overlap bacon. Tie lengthwise and crosswise with kitchen string to hold bacon in place; tuck loose ends of bacon under string. Place on a rack in a roasting pan, tucked-bacon side down.
Roast on rack for 15 minutes. Turn pork over and reduce temperature to 350ºF and roast for 15 minutes. Remove rack and return pork to pan, tucked-end side up. Roast, turning occasionally until bacon is browned and an instant-read thermometer inserted in the center of the roast reads 145ºF, about 50 minutes. Remove from oven and let stand for 10 minutes.
Skim fat from pan juices, leaving browned juices in pan. Add barbecue sauce and preferred ingredient (*see below) and bring to simmer over medium heat, stirring to loosen browned bits in pan; simmer 2 minutes. Remove strings, carve pork, and serve with sauce.
• Savory: Whisk 2 tablespoons Dijon mustard into the sauce.
• Spicy: Stir in 2 tablespoons pickled jalapeño chilies (nacho sliced), drained and finely chopped, into the sauce.
• Fruity: Stir one 8.25-ounce can crushed pineapple, drained, into the sauce.
• Smoky: Stir in 1 or 2 minced canned chipotle chilies in adobo into the sauce.