What to make today? I asked myself this chilly morning. Didn't have a clue, so I headed to the grocery store to see what look interesting. And behold, I found this beautiful pork loin. Hmm, I grabbed some thick smoked bacon and some greens to pair up with.
Super easy. No fusing over a stove. Voila!! A satisfying & succulent meal.
Usually I use thin lean turkey bacon, but I switched it for the thick regular bacon. Pork without bones usually comes out dry. So I figured this bacon will help it keep moist with the honey mustard.
It surely worked!
Juicy and so delicious.
1 1/4 lb. Pork loin
1 tsp heaping full Dijon mustard
1 tbsp local honey
2 garlic cloves minced
6-8 Thick hardwood smoked bacon
Oven dish w/ rack
3 cooking twine or several toothpicks
12 asparagus spears julienne
1/2 c grape tomatoes halved
1/2 bunch frisée salad
1/2 bunch mixed greens
1 small ripe Florida avocado sliced/cubed
Juice of half 1/2 lemon
1/4 c extra virgin olive oil
1/8 teaspoon black pepper
1/8 teaspoon sea salt
Preheat oven at 350.
In a small bowl mix mustard, garlic & honey. Set aside.
Prep a oven dish with rack and set aside.
Wash loin and pat dry with paper towel.
If using cooking twine lay them across the rack.Transfer the loin on top on the cooking twine (if you are using it) that you just laid on top of the rack.
Season the loin with black pepper and sea salt on all sides. Stir honey mustard well then spoon it over the loin. Sample the honey mustard you may want to add more mustard or honey. For me this was just fine.
Now lay the thick bacon lengthwise covering the top and sides of the loin. Use the toothpick here (if your using instead) to help the bacon stay put while cooking.
Take a large piece of aluminum foil and create a tent like shape over the loin.
Bake for about 45 to an hour. We like our meats well done. Juicy but well done. However, you may reduce the time to accomodate your preference of how you like your meats cooked.
Check your loin and push back or remove foil all together. Change oven settings and broil for another 15-20 minutes or until bacon is nicely crunchy (to your liking).
Remove your loin and transfer it to cutting board to rest. Use the same foil and cover the top of your loin as it rest.
In a medium pan bring water to a boil.
Rinse your all produce (except the avocado) using for this salad and add them to your salad bowl. Set aside.
In a small bowl add salt, pepper, lemon juice and whisk extra virgin olive oil. Drizzle vinaigrette over your salad.
Back to the loin - remove foil, cooking wire/toothpicks and slice loin to your desired thickness.
Serves 2 - 4