Sometimes bacon can just make everything better.  In our family we believe in the power of bacon.  I haven’t tried chocolate bacon, bacon doughnuts or bacon cupcakes yet but believe me they are on my radar.  But, we LOVE bacon.  We all needed some healing power from bacon after a busy week.

Whole boneless pork loins were incredibly cheap a few weeks ago so I picked up two and cut them each into 3 smaller pork loins.  But, now that means I need to come up with some unique ways of cooking the pork so my family won’t be bored with it after a month and not want to eat pork again.

I started by looking through Pinterest to find a pork loin recipe that looked interesting.  I found Bacon-Wrapped Pork Loin on Food52.com.  I didn’t even really read the recipe.  Just the picture of this perfectly bacon wrapped pork loin lured me in.

Verdict:

Well, since my family devoured a 2 1/2 lb. boneless pork loin I think it was a success.  I was hoping to make some hash with the leftovers but there was just enough for one lunch sized serving.  It was slightly spicy but very reminiscent of a Middle Eastern flavor palette.  The cinnamon really gave it that nudge.  Both children said they would definitely eat this again.

I served this with herbed couscous and a green salad.

Ingredients:

• 2 1/2 to 3 pounds bone less pork loin roast
• 8-12 pieces of bacon, depending on the size of your roast
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1/2 cup dark brown sugar
• 1 tablespoon flour
• 3 tablespoons apple cider vinegar
• 1/4 teaspoon mustard powder

Directions:

1. Pre-heat oven to 325 degrees.
2. Prepare a rimmed baking sheet with aluminum foil, for ease of clean-up.  Add two metal baking racks into the pan to hold the roast up off the baking sheet.  Spray well with non-stick spray.
3. Mix together chili powder, paprika, cumin, salt and cinnamon in a small bowl.  Rub the mixture into pork loin on all sides.  Even rub into the center where the bone has been removed.
4. Lay pork loin on the baking racks.
5. Wrap the bacon around the pork loin tucking the ends tightly under the roast.  If your bacon is smaller or doesn’t quite feel securely under the roast you can put wooden toothpicks, soaked in water for 5 minutes, into the bacon to secure it to the roast.
6. Bake for 35-40 minutes.  While the roast is cooking make the glaze for the roast.  In a saucepan mix the brown sugar, flour, apple cider vinegar and mustard powder.  Slowly warm over medium-low to low heat until all the sugar has melted.
7. Check the roast for temperature.  You want it to be about 120-125 when you put the glaze on.  Remove the pork from the oven and glaze it with the mixture in the pan.  Return the roast back to the oven and continue cooking until the temperature reaches 145-150 on a meat thermometer.
8. Remove the roast from the oven and let rest for 10 minutes until the temperature rises to done.
9. Slice and serve.