Reviewed: Nov. 18, 2009

Very good.

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inounvme

Cooking Level: Expert

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Reviewed: Oct. 12, 2009

The family loved it! The pork was very tender and flavorful. Goes great with couscous.

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Jeanine

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Reviewed: Oct. 6, 2009

Very tastey and easy to make.

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Sherry G.

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Reviewed: May 29, 2009

Not impressive. When I saw bacon on the ingredient list I was excited to try this recipe, however, it turned out very bland, the meat had no flavor at all. I started by rubbing the herbs into the meat and let it marinade for 2 or 3 hours prior to wrapping it in bacon, and topping it again with the herb au jus. I was very disappointed as it has very little flavor. The only thing that saved it was a rosemary, pineapple, mandarin orange marmalade I threw together for dipping. I have much better recipes for pork tenderloin than this. Sorry!

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RandyRandy

Cooking Level: Expert

Home Town: Hobart, Oklahoma, USA

Living In: Midlothian, Illinois, USA

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Reviewed: Apr. 17, 2009

The Hubby LOVED it!!! Recipe is good as is!

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DBISCOE

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

Made this last night; DE-LICIOUS! A few changes: I used a small Hormel pork loin (1 1/2 lbs) and poked holes all around it and inserted small pieces of garlic. I seasoned with salt, pepper, and paprika and dredged in flour, then seared it in olive oil. I inserted sliced onions under the bacon and only used about half the liquid in the recipe, but then I added a splash of balsamic vinegar. I only had dry herbs, but it was fine! While the roast rested after cooking, I heated the remaining liquid with a corn starch slurry to thicken into a gravy and boy, was it fork-tender and savory! A new favorite!

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Julia

Cooking Level: Expert

Home Town: Missouri City, Texas, USA

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Reviewed: Apr. 1, 2009

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

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Tammy

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Reviewed: Mar. 4, 2009

I was skeptical when I first read this recipe and the reviews. I followeed the directions to a T. The meat was moist, but unless you are a die hard bacon lover, this recipe is too much bacon. Don't get me wrong, I love bacon, but this was too much. I even used turkey bacon. Threw the bacon away. Hoping the leftovers just have a tint of the flavor.

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BILLTIEDEMANN

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Reviewed: Mar. 1, 2009

Used a 1 lb loin, 2 of us!! Used 1 T EVO, 1st seared loin, then only change was that I did not use Rosemary (preference), used 1 t each (dried) of all other spices, 4 t minced garlic and 2 c chicken broth. Cooked 1 hour 300 with foil and 1/2 hour without foil, under broiler until bacon crisp and then back in foil to rest 1/2 hour prior to serving...also brined for 2 hours in salt water prior to cooking loin. Moist great taste.

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072705r

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Reviewed: Feb. 26, 2009

not as flavorful as my husband would have liked..."needs more KICK!!" i made gravy from drippings and served with egg noodles.

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joan k

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 3, 2009

I made this for my family tonight, & my husband (who can be hard to please) loved it!! I also made some changes because of what I had on hand. I seared the pork loin first, used chicken bouillion instead of broth, dried herbs instead of fresh, garlic powder instead of cloves, and instead of pearl onions, I quartered some small yellow onions and threw in some quarted yukon potatoes also. The onions and potatoes turned out too soft - next time I'd throw them in later to not cook so much, but the flavor was great. I was concerned about the pork turning out dry & bland like I've had happen before with other recipes, but I didn't have time to marinate or brine it. I'm glad I tried this recipe! Altogether, it was very simple to make, very delicious and I'll be making it again!

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MAREBANARE

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Muskegon, Michigan, USA

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Reviewed: Jan. 12, 2009

This was really good. I did briefly brine and then brown the pork loin. Every thing else unchanged. It was extremely moist and yummy. My kids age 2 and 4 asked for seconds. That says it all.

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beccaann1

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Reviewed: Jan. 6, 2009

This was a great meal! The only thing I changed was the cooking temp. I started it out at 350 for thirty minutes then I turned it down to 325 for the remainder of the time. I followed the 1-1/2 hours with lid and then 1/2 hour without lid and I still had to cook it a little longer to get it to reach the internal temp of 160. I think it might be a good idea to make sure you check the meat temp if you use the lower 300 oven temp. Either that or plan on cooking it longer. My oven, by the way, was just checked for temp accuracy which we all know can make huge differences. Over all this was a wonderful recipe! I followed it word for word otherwise! I will be making it again!

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Jenni G.

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Dec. 7, 2008

This recipe was very tasty. I used corn and potatoes as veggies to roast with it. My fiance who I usually have to force to eat his veggies and not just meat actually went back for seconds of only the veggies. Something I have never seen before. I'm going to make it but use corn, carrots, and noodles instead.

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Teeni Tot

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Reviewed: Nov. 26, 2008

I also used dried spices, left out the rosemary and this came out just right. Tender and very flavorful. My picky kids loved it.

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Chrysand3Boys

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Tucson, Arizona, USA

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Reviewed: Sep. 30, 2008

Tasty and tender! I made this for company and they loved it. I used dried thyme but substituted oregano for the rosemary. I added extra basil leaves instead of sage. I also replaced the pearl onions with quartered red onion and used beef broth rather than chicken. I know I made a lot of changes but it was what I had on hand and really I think its the bacon that makes this so great anyway. This is a new favorite!

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sonja d

Cooking Level: Expert

Home Town: Yardley, Pennsylvania, USA

Living In: Rock Hall, Maryland, USA

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Reviewed: Sep. 4, 2008

Delicious! Great Recipe. I don't see the need for 3 full cups of chicken broth. 2 might be better. This was so good! I brined and browned it as suggested by other reviews. It was soft and moist! I cooked mine for and hour and 1/2 at 350.It was great! Used Turkey Bacon and it didn't really taste great after being all herby... overall I'd give this a 10. Love the use of herbs.

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LpgFamily5

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2008

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!

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Sherry Silveira

Cooking Level: Intermediate

Home Town: Smithers, British Columbia, Canada

Living In: Grants Pass, Oregon, USA

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Reviewed: Aug. 10, 2008

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.

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PGJCMILLER

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Reviewed: Jun. 11, 2008

This was a good recipe. I did tweak it some. I made slits in the pork and put the herbs, garlic and oil on it and then wrapped the bacon over that and then I let it sit in chicken broth for a few hours before I cooked. I also substituted a vidalia onion for the pearl onions. After it baked it turned out good. I didn't get to eat as much as I would have liked because my 15-month old had three servings! The meat was SO tender, it was amazing and the broth with the onions tasted so good.

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