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My review
Herb, Garlic and Bacon Pork Loin
Wanda A. Skinner
"Delicious pork loin roasted with bacon that the whole family will love. Serve with potatoes or any of your favorite veggies."
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Ingredients
2 h 30 m servings 437 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 300 degrees F (150 degrees C).
- Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the roast. Place onions around the sides. Cover with a lid or aluminum foil.
- Bake for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned. Cook to at least 145 degrees F (63 degrees C).
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 437 calories; 27.5 g fat; 2 g carbohydrates; 42.4 g protein; 128 mg cholesterol; 713 mg sodium. Full nutrition
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Reviews
Read all reviews 121162 Ratings
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Most helpful positive review
9/27/2006
Superb flavor! I brined my pork using the Basic Brine recipe on this website. It really helps the pork stay moist and tender since so much of today's pork is too lean. I pulled my roast out a...
Most helpful critical review
9/9/2010
great flavor but too much liquid and even with the lid off the bacon was soggy and limp. Less liquid and a broiler as other reviewers noted should make this much better.
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9/27/2006
Superb flavor! I brined my pork using the Basic Brine recipe on this website. It really helps the pork stay moist and tender since so much of today's pork is too lean. I pulled my roast out a...
1/22/2006
I seared the pork before I baked it, to keep the moisture in the meat. I put enough bacon to completely cover the pork, and cooked it exactly as the recipe said to. The bacon never got crispy, b...
10/24/2005
I substituted dried herbs for the fresh; my kitchen isn't gourmet enough to have fresh herbs laying around :) I also used half the liquid because I didn't want gravy, and it still turned out go...
5/21/2006
WOW! This was wonderful. I made a 2 lb roast and reduced the cooking time, and also followed other reviewers suggestions about reducing the rosemary, adding extra garlic, and broiling the tops...
9/21/2007
I used the hints from other reviewers and this roast found it's regulary place on my menue. I brine the meat (just soak it in salt water for a few hours, drain and wash salt water off), otherwis...
1/23/2010
PERFECT in every way! I only had dried herbs and it was still amazing! I only needed about 2 cups chicken stock, 10 slices bacon, 1/2 Tbsp. dried rosemary, 1/2 Tbsp dried oregano, 1 Tbsp. dried...
3/16/2006
My Husband LOVED this! I added potatoes & carrots last 30 minutes. I also used fresh herbs, as I had on hand, which is how I found this recipe to begin with. I was looking for a recipe I could u...
2/6/2006
This was delicious... I will make this over and over. And it smelled great while it was cooking. I also used dry spices, I didn't have any fresh:( Next time I will add more chicken stock and...
12/13/2005
This was a great recipe, I doubled it for a party because most pork loins come in about 10 pound packages anyway. As a side dish after I made it. I drained the broth that it made, took off the ...