slot bet 100 Bacon-Wrapped Roast Pork – Eric Theiss

Bacon-Wrapped Roast Pork

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


  1. Preheat the oven to 375o F.
  2. Season the pork loin with sea salt and black pepper.
  3. Lay the bacon out 2 slices per row. Place the pork loin in the middle and start wrapping the bacon around the top.
  4. 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.
  5. When the roast has an internal temperature of 160o F, remove from the oven and set on a plate.
  6. Place the Copper Chef back on medium-high heat. Add the shallots and apples; sweat for 3 or 4 minutes.
  7. 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.
  8. 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!

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