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Herb, Garlic and Bacon Pork Loin
SUBMITTED BY:
Wanda A. Skinner
PHOTO BY:
Stephanie W
"Delicious pork loin roasted with bacon that the whole family will love. Serve with potatoes or any of your favorite veggies."
RECIPE RATING:
Read Reviews
(64)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
2 Hrs
READY IN
2 Hrs 30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (5 pound) pork loin roast
1 tablespoon olive oil
1 pound sliced bacon
3 cups chicken stock
1 tablespoon dried rosemary
1 tablespoon dried thyme
6 fresh basil leaves
6 fresh sage leaves
4 cloves garlic, chopped
8 fresh pearl onions, peeled
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DIRECTIONS
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.
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REVIEWS
Reviewed on Oct. 24, 2005 by JennyP
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JennyP
Oct. 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 good, probably would be fine without liquid all together--maybe next time I'll try that. Excellent herb flavor, although for me, a bit heavy on the rosemary. I used the broiler at the end to crisp up the bacon and it was the best part! Thanks for the recipe, Wanda.
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19 users found this review helpful
I substituted dried herbs for the fresh; my kitchen isn't gourmet enough to have fresh herbs...
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Reviewed on Nov. 27, 2006 by
VORCHA
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VORCHA
Nov. 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 at 145, let rest under foil until 160. I used the broiler to crisp the bacon the last 5 minutes of cooking time. I added 1 cup of wine, 1 tablespoon cold butter to the pan juices, simmering for 10-15 minutes while the roast rested for a quick pan sauce to serve over the roast.
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11 users found this review helpful
Superb flavor! I brined my pork using the Basic Brine recipe on this website. It really...
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Reviewed on Jan. 22, 2006 by AppleBlossom25
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AppleBlossom25
Jan. 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, but added good flavor. Make sure you use a meat thermometer, they say if its over 150 degrees it's done, but I like to make sure it's at 160 degrees. I did occasionally baste the meat too. Overall I thought this recipe was a hit. The meat had excellent flavor, and it was moist. I did however feel that there was a bit too much Rosemary. Maybe it would be better to crush the Rosemary and use less of it. My local grocery store did not have pearl Onions, so I used a sweet onion instead, still tasted great!!! We greatly enjoyed this recipe, Thank you.
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11 users found this review helpful
I seared the pork before I baked it, to keep the moisture in the meat. I put enough bacon to...
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Reviewed on Dec. 13, 2005 by
mscreations
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mscreations
Dec. 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 oil that it produced and discarded it and cut up potatoes and poured the broth over the potatoes and roasted them in the oven. you could put the potatoes in with the roasts after you remove the foil, but their is a lot of oil from the bacon...
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7 users found this review helpful
This was a great recipe, I doubled it for a party because most pork loins come in about 10...
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Reviewed on Feb. 6, 2006 by Tabitha
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Tabitha
Feb. 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 less rosemary, I changed the servings to 2, so maybe that is why I will need more chicken stock. Anyway, it was delicious.
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6 users found this review helpful
This was delicious... I will make this over and over. And it smelled great while it was...
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Reviewed on May 21, 2006 by ELLENEJ22
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ELLENEJ22
May 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 to get the bacon crispy. The result was a tender, juicy, flavorful pork loin that went great with mashed potatoes and gravy with the drippings.
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4 users found this review helpful
WOW! This was wonderful. I made a 2 lb roast and reduced the cooking time, and also followed...
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Reviewed on Jan. 1, 2006 by
LoriJeannine
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LoriJeannine
Jan. 1, 2006
My mom and I made this on New Years Day and served it with Green Bean Casserole, Broccoli Rice Casserole and Black-Eyed Peas (of course, for New Year's) (We made up several Green Bean Casseroles and Brocolli Rice Casseroles for the holidays and froze them for just such occassions) We dusted the outside of the roast with flour and seared it before placing it in a pot with onions, garlic and spices. We also used Hungarian Paprika to give it an extra kick! It was wonderful!
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4 users found this review helpful
My mom and I made this on New Years Day and served it with Green Bean Casserole, Broccoli Rice...
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Reviewed on Sep. 21, 2007 by
Caljane
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Caljane
Sep. 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), otherwise it gets a bit dry. I also use only dry herbs since we don't have fresh available. Reduce the liquid by almost half - it is still plenty unless you make gravy with it and like your meat drowning. Bake coverd until meat temperature is around 145, then broil until the bacon is crisp. Very very tasty meat with the herbs, only the onions are sometimes a bit difficult to sell but I love them and don't mind to eat them alone ;-)
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3 users found this review helpful
I used the hints from other reviewers and this roast found it's regulary place on my menue. I...
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Reviewed on Mar. 11, 2007 by
momofmany
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momofmany
Mar. 11, 2007
The bacon was the final touch this dish needed to be so yummy. I used my meat injector to inject some of the liquid with seasonings and garlic cloves to make the meat even more flavorful. We barely had any leftovers and thats saying alot when we used a big 6 lb pork roast.
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3 users found this review helpful
The bacon was the final touch this dish needed to be so yummy. I used my meat injector to...
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Reviewed on Mar. 9, 2006 by angela
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angela
Mar. 9, 2006
The marinade really tenderized the meat. I had to broil at the end to crisp the bacon.