Wednesday, 12 January 2011

Honey-Mustard Pork Roast with Bacon

Lisa- "I'm going to become a vegetarian"
Homer- "Does that mean you're not going to eat any pork?"
Lisa- "Yes"
Homer- "Bacon?"
Lisa- "Yes Dad"
Homer- "Ham?"
Lisa- "Dad all those meats come from the same animal"
Homer- "Right Lisa, some wonderful, magical animal!"”

And of course, what goes better with pork than pork? Pork tenderloin is a bit like chicken breasts, a blank slate for flavour. It is happiest if you give it liberal seasoning. And if you wrap that pork tenderloin in bacon? Magic. You seal in the moisture and add salty, smoky goodness to the deal. And everyone loves bacon, even vegetarians. They just won't admit it.

Honey-Mustard Pork Roast with Bacon
Recipe courtesy Giada De Laurentiis,
adapted for IHCC Let's Get Roasted!

    6 servings



    * 1/4 cup Dijon mustard
    * 2 tablespoons whole-grain mustard (recommended: Maille)
    * 2 tablespoons honey
    * 2 garlic cloves, minced
    * 1 tablespoon thyme, 1 tsp black pepper
    * 1 (3 1/2-pound) center-cut, boneless, pork loin roast
    * 12 slices bacon (about 1 pound)


    * 3 tablespoons fresh lemon juice
    * 3 tablespoons extra-virgin olive oil
    * Kosher salt and freshly ground black pepper
    * 5 cups (5 ounces) baby arugula (I used baby spinach)


Special equipment: kitchen twine

For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, thyme and pepper and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.

Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.