Those who’ve visited this site for awhile probably know that every once in a while I get to cookin’ and end up with something decent. When this happens, I try to share the reciepe with y’all and guess what…this is one of those days. Today I made a bacon wrapped pork tenderloin roast and here’s how I did it:
- A pork tenderloin roast
- Approx 6 slices of bacon
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 1/2 tablespoon oregano
- 1 tablespoon sage
- 1 teaspoon thyme
- bread crumbs
- olive oil
- Pre-heat the oven to 350
- Take your roast out of the package and dry it with some paper towels
- Take 3-4 pieces of butcher’s twine and place them under the roast so you can tie on the bacon. If you would prefer, you and attach it with toothpicks instead, but if you use the twine, you need to lay it out now.
- Mix the salt, pepper, oregano, sage and thyme and coat the roast with it. If you have an especially big roast, increase each spice proportionally
- Sprinkle bread crumbs to fully coat the roast
- Take the bacon strips and place them horizontally along the roast and tie the twine around the whole shootin’ match in 3-4 places. Again, you can use tooth picks to attach the bacon if you would rather.
- Coat the whole thing with bread crumbs again then coat the whole thing with the olive oil
- Place in a glass baking dish and put it in the oven, uncovered for an hour
- Remove the roast from the oven, wrap it in foil and allow it to sit for 10 minutes
- Remove the twine/toothpicks, slice and enjoy
That’s it. It sounds more complicated than it is. If you think of any interesting variations on this, post them in the comments. I’d love to try them.