Hello Dear Friends!!! Welcome to Loaves and Dishes, I am so very glad that you are here.
If you came here expecting to find cheesy enchiladas (as I mentioned in my last post) – I have to apologize – I made the enchiladas and they were delicious. However, the pictures weren’t drool worthy, so I decided to try again on a different day when perhaps I have better lighting, different cheese, a better camera finger – whatever the secret to great photos is. But it just didn’t happen this time. Instead I have something everyone loves!!! BACON!!! Wrapped around pork!!! With roasted Garlic and Rosemary. What could be better?
The smell of Rosemary Bacon Wrapped Pork Loin is absolutely intoxicating!! I swear, I am going to invent smell-o-vision so that I can entice you with the smell of this cooking!!
Well, anyway – I have to tell you about some of my past experience cooking pork loin. Ewwww. That’s the experience! Tough, dry, stringy yuck. Maybe you have had a similar experience.
Those days are gone, my friend. They are gone! This recipe is pure perfection! I promise. You CAN NOT go wrong. Oh MY GOSH people! The taste of that tender pork loin wrapped in that PERFECT BACON with the smell of the roasted garlic and rosemary. It is “knock you down” overwhelming!
The secret – and this is an important secret. So Shhhhh…. Don’t tell anyone. You MUST (you heard the word MUST, right?). Let’s say it one more time to make the point. You MUST have a thermometer. A good one. A thermometer that actually reads the right temperature. Not a thermometer that comes from the “something less than $5 store”.
Think of how many meals you will save by using your thermometer! Once I started using a thermometer when baking meat – my cooking changed dramatically! Seriously.
I have had about 4 different thermometers of the dollar store variety. The temp didn’t read correctly and I ruined a lot of food before I broke down and bought a decent one. Don’t do what I did.
Here is the one I have – but as long as you have a decent one, you will be fine. I prefer the large digit – easy to read variety because I would rather not wear my glasses in the kitchen – but maybe that is not a problem for you. 🙂
Disclaimer – if you decided to buy this thermometer by following this link, I will earn a small (single digit) percentage of that sale. That said, I would never lead you astray…. Especially not to earn a few dimes.
Thank you so much for visiting Loaves and Dishes, I hope you will come again very soon!
Coming up after Rosemary Bacon Wrapped Pork Loin
The Best Ever Spaghetti Sauce
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Serving suggestions for Rosemary Bacon Wrapped Pork Loin
Serve with a fresh green salad and roasted sweet potatoes. Perfection.
Now I ask you, Make Dinner, Not War.
What, then, shall we say in response to this? If God is for us, who can be against us? ~ Romans 8:31
Rosemary Bacon Wrapped Pork Loin
- 4 garlic cloves – finely chopped
- 2 heads of garlic – halved crosswise
- 4 sprigs Rosemary – fresh coarsely chopped
- 4 sprigs of Rosemary – fresh and whole
- 1 ½ tsp kosher salt
- 4 Tbs olive oil – divided
- Fresh ground black pepper
- 11/2 lb pork tenderloin
- 4 slices thick bacon – no flavoring added to bacon
- Preheat the oven to 425
- Toss the chopped garlic, chopped fresh Rosemary, salt, pepper and 2 tbs olive oil together in a small bowl.
- Rub mixture on the pork loin and place in a zip lock bag and allow to marinate in the refrigerator x 1 hour – up to 24 hours.
- When ready to cook, spread the whole fresh rosemary sprigs in the bottom of an oven safe large baking dish.
- Remove tenderloin from the zip lock bag and wrap with the four slices of bacon so that the bacon slices begin and end on the bottom side of the tenderloin (to secure bacon in place)
- Lay the tenderloin on top of the rosemary sprigs and then place the halved garlic beside the tenderloin (as close a possible) in the baking dish.
- Drizzle everything with the remaining 2 tbs of olive oil and any remaining contents of the marinating bag.
- Roast in the oven at 425 until an instant read thermometer reads 145. This will depend on the size of the pork loin and the temperature the pork loin began at. So- start checking at about 25 minutes (remove roast from the oven, insert thermometer in the thickest part of the roast – allow to read. Replace into the oven if needed and check again in about 5-10 minutes. Do not allow roast to go over 145 or will start to be dry, stringy and chewy).
- When roast has come to the correct temperature, remove from the oven and allow it to rest for 10 minutes – that means, don’t do anything to it for 10 minutes. This allows time for the juices to go back into the meat so that it will be juicy and tender.