Bacon-Wrapped Roast Pork
1 lb. bacon
2 lb. pork loin, trimmed
1 tsp. sea salt
1 tsp. ground black pepper
2 tbsp. olive oil
1 shallot, peeled and diced
2 Granny Smith apples, diced
1⁄4 cup apple cider
3⁄4 cup chicken stock
2 sprigs tarragon
1 bay leaf
2 tbsp. butter
- Preheat the oven to 375o F.
- Season the pork loin with sea salt and black pepper.
- Lay the bacon out 2 slices per row. Place the pork loin in the middle and start wrapping the bacon around the top.
- Place the Copper Chef on medium-high heat. When the pan is hot, add the olive oil and sear all sides of the roast. Place the roast into the oven.
- When the roast has an internal temperature of 160o F, remove from the oven and set on a plate.
- Place the Copper Chef back on medium-high heat. Add the shallots and apples; sweat for 3 or 4 minutes.
- Pour in the apple cider, chicken stock, tarragon, and bay leaf. Cook for about 5 minutes. Add the butter and cook for 2 more minutes.
- Slice the roast and serve with the sauce.
Eric’s Tip: I prefer uncured, thick-cut bacon, but when it comes to bacon… there is no wrong decision!