Bacon Blanketted Pork Loin

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Bacon Blanketed Pork Loin

One of the easiest recipes. 
Note: this recipe is neither Kosher, Halal, or Vegan
Course Main Course
Cuisine Indeterminate
Servings 4

Ingredients

  • Pre-seasoned pork loin
  • Bacon 12-16 oz

Tools

  • Oven
  • Baking sheet with sides
  • Parchment Paper optional
  • Kitchen Knife such as a Chef’s knife
  • Cutting board large enough for loin
  • Thermometer corded external probe, digital
  • Oven mitts
  • Trivets
  • Toothpicks plain, not colored and without fancy decorations
  • Forks metal

Instructions

  • If using parchment paper to ease cleanup, place parchment paper on cooking sheet.
  • Unwrap/open pork loin and place on cooking sheet (or parchment paper).
  • Open package of bacon and apply bacon on top of loin. You may use a couple of pieces of bacon applied to the loin lengthwise to cover the ends of the loin. Fold the bacon in half or an approximation and layer the bacon width-wise completely covering the loin.
  • Insert toothpicks in the bacon to ensure that the bacon doesn’t move off the loin while cooking.
  • Turn oven to 350 degrees Fahrenheit.
  • Insert probe of meat thermometer into the thickest part of the meat, trying to place the probe tip in the center of the meat.
  • Open Oven.
  • Place sheet on the middle rack of the oven and close the oven, ensuring the cable on the probe is outside of the oven.
  • Plug the cable into the thermometer control module.
  • Turn on the thermometer control module and set the alert to 143F. Ensure the thermometer control module displays the current temperature of the loin.
  • Place the trivets on a surface that you will place the hot cooking sheet on when removed from the oven.
  • Kick-back and relax until the alert goes off.
  • Don’t rush, you can take a minute or two to get to the loin. The alert temperature was set to 2 degrees lower than the safe temperature to give you time to get to the oven.
  • Turn the oven off.
  • Put on the oven mitts.
  • Open oven and carefully remove the hot cooking sheet, being extra cautious to ensure that any exposed body part does not come in contact with a hot surface.
  • Place the cooking sheet on the trivets that you placed down during a previous step.
  • Close oven.
  • Remove toothpicks; a twisting action may be required. 
  • Place the cutting board near the cooking sheet.
  • Carefully lift the loin from the cooking sheet and set onto the cutting board.
  • Move the cooking sheet to another heat safe surface, if needed, to ensure you don’t burn yourself on the cooking sheet while cutting the loin.
  • Using the knife and fork, slice the loin into 1/2 inch medallions and serve.

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