Monday, December 11, 2006

Bacon-Wrapped Pork Roast

Category: Meat, Entree
Style: French, Western
Difficulty: Easy
Portion: Serves 8

1 boneless pork loin (3 pounds)
Coarse salt and freshly ground pepper
2 tbsp extra-virgin olive oil
4 tbsp finely chopped rosemary, plus several sprigs
1 pack bacon, thinly sliced
2 small onions, thinly sliced
1 tsp unsalted butter, softened
1 tsp all-purpose flour
1 cup chicken stock

Preheat oven to 375°. Season pork with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
Rub pork with chopped rosemary. Wrap with bacon, overlapping strips slightly. Use toothpicks to secure bacon, if necessary. Place a rosemary sprig on top; tie pork with kitchen twine, and remove toothpicks. Return pork to skillet. Scatter onions and rosemary sprigs around pork. Roast in oven, basting occasionally with cooking juices, until it reaches an internal temperature of 140° on an instant-read thermometer, 30 to 35 minutes. Remove from oven. Transfer pork and onions to a platter; cover to keep warm.
Make pan sauce: In a small bowl, combine butter and flour. Place skillet over medium heat. Add stock, scraping bottom of skillet to loosen browned bits. Bring to a boil; reduce liquid slightly, about 2 minutes. Whisk in butter mixture; cook until thickened. Season with salt and pepper. Slice pork, and drizzle with sauce. Serve with onions

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