BACON-WRAPPED PORK ROAST WITH PEACH SAUCE - FOOD.COM
America's Test Kitchen, Cook's Country (February/March 2016) page 5. This pork roast is great for the holidays. Buy a pork loin roast that measures about 9 inches long and is between 4 and 5 inches in diameter. Oscar Mayer Naturally Hardwood Smoked Bacon is our winning thin sliced bacon. Do not use thick cut bacon here. The peaches needn't be thawed before making the sauce. The pork needs to cure for at least an hour before cooking. With regards to wrapping the roast in bacon, make sure the roast is completely covered by the bacon strips. Layout the bacon strips on a cutting board to match the length of the roast. Bring the ends of the strips of bacon up and around the sides of the roast. As the meat cooks, the bacon slices will fuse together and adhere to the roast.
Total Time 2 hours 30 minutes
Prep Time 1 hours
Cook Time 1 hours 30 minutes
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine 4 teaspoons salt and sugar in bowl. Remove fat cap and silverskin from roast. Rub roast with salt-sugar mixture, wrap in plastic wrap, and refigerate for at least 1 hour or up to 24 hours.
- Bring peaches, 1 cup wine, 1/2 cup sugar, 1/3 cup vinegar, thyme sprigs, and 1/2 teaspoon salt to simmer in medium saucepan over medium-high heat. Reduce heat to medium and cook at strong simmer, stirring occasionally, until reduced to about 2 cups and spatula leaves trail when dragged through sauce, about 30 minutes. Remove from heat and discard thyme sprigs. Reserve 2 tablespoons of liquid portion of sauce (without peach segments) in small bowl for glazing. Cover and set aside remaining sauce.
- Meanwhile, adjust oven rack to upper-middle position and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Unwrap roast and pat dry with paper towels. Sprinkle with herbes de Provence and 1 teaspoon pepper.
- Arrange bacon slices on cutting board parallel to counter's edge, overlapping them slightly to match length of roast. Place roast in center of bacon, perpendicular to slices. Bring ends of bacon up and around sides of roast, overlapping ends of slices as needed.
- Place bacon-wrapped roast, seam side down, in center of prepared sheet. Roast until center of pork registers 90 degrees, 30 - 40 minutes. Remove roast from oven and increase oven temperature to 475 degrees.
- Brush top and sides of roast with reserved 2 tablespoons sauce. Once oven reaches temperature, return pork to oven and roast until bacon is well browned and meat registers 130 degrees, 15 - 20 minutes longer. Transfer roast to wire rack and let rest for 15 minutes.
- Stir mustard into sauce and rewarm over low heat. Transfer roast to carving board and cut into 1/2 inch-thick slices. Serve with peach sauce.
Nutrition Facts : Calories 614.5, FatContent 32.5, SaturatedFatContent 11.2, CholesterolContent 125.9, SodiumContent 360.9, CarbohydrateContent 32.2, FiberContent 1.4, SugarContent 30.1, ProteinContent 41.3
ORANGE-GLAZED PORK LOIN RECIPE: HOW TO MAKE IT
This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. —Lynnette Miete, Alna, Maine
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 30 minutes
Prep Time 10 minutes
Cook Time 01 hours 20 minutes
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.
Nutrition Facts : Calories 199 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 212mg sodium, CarbohydrateContent 6g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 28g protein. Diabetic exchanges 4 lean meat
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- Line bottom of a 6-qt. slow cooker with 4 bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange remaining bacon over top of roast., Cook, covered, on low 8-10 hours or until pork is tender. Add cabbage, spreading cabbage around roast. Cook, covered, 1 to 1-1/4 hours longer or until cabbage is tender. , Remove pork to a serving bowl; shred pork with 2 forks. Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices; stir juices into pork mixture or serve on the side.
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