Baconwrappedporkloinwithapplesandsage Recipes

SWEET BACON WRAPPED PORK LOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a shallow roasting pan with aluminum foil.
• Season pork loin with salt and pepper. Wrap the bacon slices around the pork loin and secure with toothpicks. Preheat a large skillet over medium-high heat, then add the pork loin. Cook until golden brown on all sides, about 10 minutes, then place onto roasting pan. Stir together honey, balsamic vinegar, red wine, onion, and rosemary in a small bowl; spread over pork loin.
• Roast the pork loin in preheated oven for 15 minutes, then sprinkle with raisins. Continue cooking until the internal temperature of the pork loin reaches 145 degrees F (63 degrees C), about 15 minutes more. Remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.

BACON WRAPPED PORK LOIN WITH APPLES AND SAGE

Steps:

• If any silver skin on loins is present, cut away and discard.
• Sprinkle sage, garlic, salt and pepper all over loins. Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness.
• Lay out slices of bacon snugly together on a cutting board, forming a rectangle. Place loins across bacon so bacon ends emerge from each side. Beginning at one end, lift a bacon end up over loins at a 45° angle. Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.
• Cut five 12-inch (30-cm) lengths of twine and one 30-inch (75-cm) length. Place 5 shorter lengths of twine under loins widthwise. Working out from roast centre, firmly (but not causing deep indents to form) tie up each piece of twine, spacing evenly apart. Then tie up roast lengthwise with longer piece of twine. Trim twine ends; discard. (Roast can be prepared, covered and refrigerated for up to half a day. Add 10 to 15 minutes to roasting time.).
• When ready to roast, preheat oven to 425°F (220°C).
• Heat a large frying pan over medium heat. Lightly brown roast on all sides, about 15 minutes in total.
• Transfer to a baking pan lined with a rack. Place in oven; set time for 30 minutes. Check and continue roasting until a meat thermometer reads 145°F (63°C).
• Remove from oven: transfer to cutting board. Cover roast with foil; let rest 15 to 20 minutes.
• Meanwhile, peel core and slice apples. Thinly slice onion.
• Drain most of fat from frying pan; place back over medium heat. Add onion; cook 10 minutes or until lightly browned. Stir in flour; cook 1 minute. Stir in chicken broth; add apple slices.
• Bring to a boil; simmer, covered, 5 to 10 minutes or until apples are tender and sauce is lightly thickened. Add more broth if too thick; keep covered and hot.
• To slice pork roast, snip off lengthwise string. Then slice about ¾ inch (2 cm) thick, removing crosswise strings as they are encountered.
• Place a few saucy apples on each warm serving plate, top with a couple of slices of roast and drizzle with more sauce. Serve with mashed potatoes and a steamed julienne of carrots.

BACON WRAPPED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Fry the bacon in a skillet over medium heat until cooked through but still flexible. Wrap two slices of bacon around each pork chop and top with a tablespoon of cheese sauce. Place the pork chops in a baking dish.
• Bake for 1 hour in the preheated oven.

BACON-WRAPPED PORK LOIN WITH APPLES & SAGE RECIPE - (4.7/5)

Steps:

• Choose bacon well-streaked with lean meat as well as fat and purchase it from the butcher's case, as it tends not to be as watery as the bacon in the 500 g packages. For incredible flavour, seek out a dedicated butcher shop, such as Kingston's Brothers Quality Meats, which smokes bacon on the premises. 1. If any silver skin on loins is present, cut away and discard. Sprinkle sage, garlic, salt and pepper all over loins. Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness. 2. Lay out slices of bacon snugly together on a cutting board, forming a rectangle. Place loins across bacon so bacon ends emerge from each side. Beginning at one end, lift a bacon end up over loins at a 45° angle. Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top. 3. Cut five 12-inch (30-cm) lengths of twine and one 30-inch (75-cm) length. Place 5 shorter lengths of twine under loins widthwise. Working out from roast centre, firmly (but not causing deep indents to form) tie up each piece of twine, spacing evenly apart. Then tie up roast lengthwise with longer piece of twine. Trim twine ends; discard. (Roast can be prepared, covered and refrigerated for up to half a day. Add 10 to 15 minutes to roasting time.) 4. When ready to roast, preheat oven to 425°F (220°C). Heat a large frying pan over medium heat. Lightly brown roast on all sides, about 15 minutes in total. Transfer to a baking pan lined with a rack. Place in oven; set time for 30 minutes. Check and continue roasting until a meat thermometer reads 145°F (63°C). Remove from oven: transfer to cutting board. Cover roast with foil; let rest 15 to 20 minutes. 5. Meanwhile, peel core and slice apples. Thinly slice onion. 6. Drain most of fat from frying pan; place back over medium heat. Add onion; cook 10 minutes or until lightly browned. Stir in flour; cook 1 minute. Stir in chicken broth; add apple slices. Bring to a boil; simmer, covered, 5 to 10 minutes or until apples are tender and sauce is lightly thickened. Add more broth if too thick; keep covered and hot. 7. To slice pork roast, snip off lengthwise string. Then slice about ¾ inch (2 cm) thick, removing crosswise strings as they are encountered. Place a few saucy apples on each warm serving plate, top with a couple of slices of roast and drizzle with more sauce. Serve with mashed potatoes and a steamed julienne of carrot and kohlrabi.