I took suggestions of using half the rosemary and less chicken broth. I used 2 cups of broth. Also, I put it under the broiler for the last 7 minutes. Thanks for the recipe.
My whole family scarfed this down. Here are the changes I made. I used all dried herbs and minced garlic but I rubbed the olive oil on the roast then seasoned it directly. I draped the bacon and then added the chicken stock with some more herbs mixed into it. I did not double the herbs, just divided them. I also used shallots instead of pearl onions and they were AMAZING, they were flavorful and still retained their "crunch" adding a lovely texture to the meal. I followed cooking temp/time exactly and followed a previous review to crisp the bacon with the broiler. FANTASTIC! The meat was juicy and tender and the seasoning was just right. We had this with bacon/mushroom mashed postatoes and green bean casserole...yummmmmm
Very tasty and very easy to make. The house smelled great, presentation was beautiful, and definitely made me feel like a master chef. I doubled the sauce ingredients per other recommendations, and added some garlic breadsticks and garlic mashed potatoes. Definitely an impressive recipe!!!
Very good taste and very tender without any searing! I just lined my pan with foil. A little heavy on the garlic for me and I used 3 cloves instead of 4. I will try using 1 1/2 cloves next time. :)
Smells really good, but at 300 degrees the bacon doesn't brown, had to use the broiler for that.
This was good. For the herbs, I didn’t have sage and don’t care for thyme. I reduced the rosemary to 1 tsp and did the same for basil. I put a very small pinch of thyme, but no sage. I also cut down the broth by half and still had enough to make gravy. The bacon didn’t crisp up so I turned up the heat to 500 after it reached temp and cooked for probably close to 15-20 minutes to get it a little crispier, but it was still quite limp.
I made this exactly as the recipe said and it turned out great. It even got a good review from my 15yr old picky eater daughter so it must be good! I think next time I will try what others are saying and broil it at the end to crisp up the bacon a little.
I took this recipe and modified it to make a stew out of it. I used 2 pork loin chops, trimmed the fat off, cubed and fried it. I also fried the bacon and drained off the fat. I added green beans and cubed potatoes and boiled the stew until the potatoes were done. Excellent!
I could have shaved 1/2 hour off the cooking...not vey moist. I even tried the brine as suggested.
Absolutely loved this! I followed the advice about cutting down the rosemary and liquid and was happy I did. This is definitely making a repeat appearance at our house.
I reduced liquid by half and also broiled the roast for 10-15 min at the end. I give this 4 stars based on the modifications I had to make. My 2lb roast came pre-wrapped with bacon so I cooked it for 2-3 on each side on the range before putting it in the oven. I also did not pour the liquid over the top, instead put in the pan with some of the herbs but liberally covered the top in herbs and minced garlic. For a 2lb roast, I pan-seared, then baked at 300 for 50 min (basting it 1/2 way in between), then broiled the top and bottom for 5 min each. Pork came out with just a little pink and very tender. Made a nice gravy that I added a little white wine to. Will definitely make again!
We really wanted to like this recipe. The Bacon did not flavor the roast like we thought it would. There was no browned bits, like a regular roast, or like regularly cooked bacon. It was like a pile of soft mush...Maybe we did it wrong...
not as flavorful as my husband would have liked..."needs more KICK!!" i made gravy from drippings and served with egg noodles.
OMG! Awesome! I had 2.5lb porkloin & turkey bacon. I sliced holes in the loin and stuffed with minced garlic. cut amount of herbs in half and crushed the rosemary and added smoked paprika. mixed together and rubbed on loin. then sliced 1/2 onion and stuffed in holes and laid on top. draped 1/2lb of bacon on top. poured 2 cups chicken stock in pan, covered with aluminum foil and lid. baked at 325 for 60 minutes, tested temp and put back in at 350 for 30 minutes. Pulled out and let rest. I poured the broth in a sauce pan along with 1 TB butter and 1 Cup white wine. simmered 15 minutes then poured over roast. Very moist and leftovers were fantastic!
I added rosemary, as a personal preference knowing that there would likely be leftovers. My plan was to recycle into shredded or sliced pork for barbecue. Which turned out a new favorite of ours
This was good. Had it for a family dinner, and it turned out good. I didn't think it was very juicy, could've been cause I cooked it to long in the slow cooker...but over all it was a good way to cook a pork roast! Thanks!
This was very easy and very good. The bacon was sort of soggy. I was in a hurry; next time I will broil it a little bit before serving. Everyone enjoyed. Our mom wanted to put the recipe in the kitchen drawer.
Good recipe and easy to do - very tender and moist. Made it just the way it was written and even my kids liked it. I didn't have time to crisp the bacon under the broiler but will try it next time. I'd never roasted a pork loin before but this was easy and I'll definitely make it again.
The flavor was good, but I don’t think it needed so much liquid in the pan. I didn’t cook it for as long as the recipe said and it was over cooked. The bacon wasn’t very crisp. Next time I would broil it for a few minutes or take the tinfoil off earlier. I would make it again with some tweeks. It was easy.
I made this for dinner tonight and it turned out pretty moist and flavorful! I made a few changes though I used all fresh herbs because that's what I had Available. Also I wrapped the bacon around it and fastened it with cooking twine then I seared the pork loin on all sides first then roasted for 1 1/2 hours at 325 then broiled for a few min to crisp up the bacon more. I may try to brine it next time just to add more flavor.
Made it exactly like the recipes says and it was awesome! I don't like floppy bacon so I fried the bacon till it was crispy and made BLT's for lunch the next day. I will definitely make this one again.
I made a few variations. I brined the roast, wove the bacon on wax paper, peppered the roast facing side, and placed all the herbs and garlic on the roast facing side after finely chopping them. Since the roast was brined I went with a reduced sodium chicken broth but used half the amount. Exceptional roast. Perhaps one of the best I've prepared.
