Recipes
Bacon Wrapped Pork Roast
An Adapted Recipe by Kitchen Kimberley
- 1 (4 to 5 lb) pork loin roast, preferably center cut
- 3 cloves garlic, cut in half
- Daddy Hinkle’s Original Instant Meat Marinade (both dry and liquid)
- 4 slices Bar-S Bacon
Instructions
Preheat oven to 325 degrees. Trim visible fat from pork roast, if desired. Using a paring knife, cut 6 slits in roast, and stuff each with a piece of garlic. Sprinkle Daddy Hinkle’s liquid marinade generously over roast. Sprinkle with dry seasoning, and rub in well. Cut slices of bacon in half, and lay across pork roast, spacing evenly. Roast (approximately 20 minutes per pound) until meat thermometer registers 160 degrees in center of pork roast. Remove from oven, tent with foil and allow meat to ‘rest’ for 10 minutes before slicing. Enjoy!
Kitchen Kimberley’s Tips: A meat thermometer is an important tool to use when roasting meats. It helps you roast meats to perfection! Remember to allow for ‘carryover’ cooking after the meat is removed from the oven. Meat temperatures will rise between 5 and 10 degrees during the ’resting’ period, which will allow the meat to be perfectly cooked, not overdone. The ‘resting’ period is a very important step when roasting pork, or any other meat. The juices will redistribute throughout the meat, making it tender and juicy. Always wait at least 10 minutes after roasting before slicing, and serving. Enjoy!
Filed Under
- Pork