Bacon-Wrapped Rosemary and Dijon Pork Loin

                                                                            Ingredients   2-3 tbls of olive oil  2 sm - medium apples  Portuguese bread (amount based on size of pork loin- you could also substitute for Italian Bread in a pinch)  Dijon Mustard  1 Shallot (medium to big)  Rosemary (to Taste)  2 cloves of garlic  Pork tenderloin   package of bacon (6-9 slices)  salt and pepper (to taste)                                                                              Tools   Baking Dish  Toothpicks  Wood Board for Resting pork  Medium Skillet  Sharp paring knife for preparing the pork                                                                                    Plan of Attack   Preheat oven to 450 Degrees  Cut the pork through the mid line so it open like a book. Season lightly with pepper.  Add the bread to a food processor and pulse until it resembles bread crumbs. The ratio you're looking for with bread crumbs in this recipe is 2 cups of bread crumbs : 2 lbs of pork...)  Add the olive oil to a medium skillet. Saute the diced shallot, diced garlic, diced apples, 2-3tbls of mustard,  sprinkle of salt and rosemary, until it is cooked through and the shallots are clear. Add the bread crumbs and mix thoroughly. The three musketeers of garlic, shallots and Rosemary rock my world all day, every day...in WHATEVER!  Line up slices of bacon behind the butterflied pork so they can be wrapped over after it is stuffed. After the stuffing mixture has cooled, add it to middle of the pork neatly. Close the pork "book" so it resembles a sandwich with the raw pork as the "bread" and the stuffing as the filling. Wrap the strips of bacon around the pork loin and secure the strips with toothpicks with the seam of the wrapped bacon on the bottom of the pan.  Put your pork in the oven and cook thoroughly until bacon has browned and pork is cooked through. This   should be 40-50 minutes (depending on your oven).  My comments - Awesomeness...of course. Rosemary and decadence ...there's nothing bad there! What I would make better: I would place the pork loin in my cast iron skillet before putting in oven so it had the satisfying crunch everybody  looks for in pretty much anything with the word bacon in it.  This would cut the cooking time to 30-40 minutes. You could also accomplish this effect by placing in the broiler, but I live in an old house so I personally don't mess with my broiler!  You could get away with not as much bacon (5-6 slices) by cutting them and wrapping them tight on the pork loin. It is definitely a matter of personal preference based on the indulgence level you're looking for!      

                                                                          Ingredients

2-3 tbls of olive oil

2 sm - medium apples

Portuguese bread (amount based on size of pork loin- you could also substitute for Italian Bread in a pinch)

Dijon Mustard

1 Shallot (medium to big)

Rosemary (to Taste)

2 cloves of garlic

Pork tenderloin 

package of bacon (6-9 slices)

salt and pepper (to taste)

 

                                                                        Tools

Baking Dish

Toothpicks

Wood Board for Resting pork

Medium Skillet

Sharp paring knife for preparing the pork

            

                                                                   Plan of Attack

Preheat oven to 450 Degrees

Cut the pork through the mid line so it open like a book. Season lightly with pepper.

Add the bread to a food processor and pulse until it resembles bread crumbs. The ratio you're looking for with bread crumbs in this recipe is 2 cups of bread crumbs : 2 lbs of pork...)

Add the olive oil to a medium skillet. Saute the diced shallot, diced garlic, diced apples, 2-3tbls of mustard,  sprinkle of salt and rosemary, until it is cooked through and the shallots are clear. Add the bread crumbs and mix thoroughly. The three musketeers of garlic, shallots and Rosemary rock my world all day, every day...in WHATEVER!

Line up slices of bacon behind the butterflied pork so they can be wrapped over after it is stuffed. After the stuffing mixture has cooled, add it to middle of the pork neatly. Close the pork "book" so it resembles a sandwich with the raw pork as the "bread" and the stuffing as the filling. Wrap the strips of bacon around the pork loin and secure the strips with toothpicks with the seam of the wrapped bacon on the bottom of the pan.

Put your pork in the oven and cook thoroughly until bacon has browned and pork is cooked through. This   should be 40-50 minutes (depending on your oven).

My comments - Awesomeness...of course. Rosemary and decadence ...there's nothing bad there! What I would make better: I would place the pork loin in my cast iron skillet before putting in oven so it had the satisfying crunch everybody  looks for in pretty much anything with the word bacon in it.  This would cut the cooking time to 30-40 minutes. You could also accomplish this effect by placing in the broiler, but I live in an old house so I personally don't mess with my broiler!

You could get away with not as much bacon (5-6 slices) by cutting them and wrapping them tight on the pork loin. It is definitely a matter of personal preference based on the indulgence level you're looking for!