OCTOBER 2014 • NEBRASKAland 75
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entertaining
©2013 National Pork Board, Des Moines, IA USA.
This message funded by America's Pork Producers and the Pork Checkoff.
Preheat oven to 450°F. 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 350° F 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 145° F, 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 left) 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. Serves 10 6-oz.
portions.
Simply Saucy Bacon-Wrapped Pork Loin
4 lb. boneless center-cut pork loin roast,
(untied), fat and silver skin trimmed
1 1/2 tsp. kosher salt
1 tsp. black pepper, freshly ground
1 tbs. vegetable oil
8 to 9 slices bacon
1 cup barbecue sauce, purchased
*PREFERRED INGREDIENT:
• Savory: Whisk 2 tbs. Dijon mustard into the sauce.
• Spicy: Stir in 2 tbs. pickled jalapenos chilies (nacho slices), drained and
finely chopped, into the sauce.
• Fruity: Stir one 8.25-oz. can crushed pineapple, drained, into the sauce.
• Smoky: Stir in 1 or 2 minced canned chipotle chilies in adobo into the sauce.
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