Bacon brings this pork loin roast to a whole ‘nother level. It’s natural saltiness and smokiness adds complexity to the spicy kick of the bourbon mustard. The mustard brand used in this recipe (Stoneridge) has some crushed seeds in the mix which adds more kick and a bit of texture. I chose a thick cut bacon. Each slice is twice as thick as a standard slice of bacon — mmmore bacon flavor and it will hold its shape better through cooking and slicing. I also precooked the bacon for a couple of minutes to give it a richer color. You don’t want to fully cook the bacon because the remaining bacon fat will baste the pork loin as it cooks, keeping it juicy and tender. Don’t forget to remove the toothpicks before serving!
- 2 lb. pork loin
- 3 Tablespoons bourbon mustard sauce
- 6 pieces thick cut bacon
- Preheat oven to 350F. Spray loaf pan with cooking spray.
- Precook bacon for 1-2 minutes in microwave on high to deepen color of meat.
- Place loin on cutting board and spread bourbon mustard sauce over the top of loin. Lay thick cut bacon across top and down sides of loin. (See picture above.) Secure ends with toothpick if necessary.
- Carefully pick up loin and place in prepared loaf pan. Cover pan with foil.
- Bake for 45-60 minutes until internal temp reaches 145F. Can remove foil and broil for few minutes to make bacon and top of loin a bit crispy.
- Transfer pork loin to cutting board and cover loosely with foil. Let stand for a few minutes before cutting.
- Cut loin into slices the width of bacon strips and serve.
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