Honey-Mustard Pork Roast with Bacon

Total Time:
2 hr 10 min
Prep:
30 min
Inactive:
20 min
Cook:
1 hr 20 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Pork:
  • 1/4 cup Dijon mustard
  • 2 tablespoons whole-grain mustard (recommended: Maille)
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh rosemary leaves
  • 1 (3 1/2-pound) center-cut, boneless, pork loin roast
  • 12 slices bacon (about 1 pound)
  • Salad:
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 5 cups (5 ounces) baby arugula
Directions

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, and rosemary 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.


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Pairs Well With
Pinot Noir

Delicate, floral red wine

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4.6 182
I made this recipe is amazing!!! But I added my own twist to it. I stuffed pieces of onion into the pork. Thanks Giada for another amazing recipe!!!!! item not reviewed by moderator and published
The recipe may be delicious but come on --- Pork roast for Thanksgiving! The only 2 ingredients that vaguely remind you of the biggest annual celebration of our history is squash and sage! I guess when you are a superstar you can do whatever you want. item not reviewed by moderator and published
This is the first recipe I've made of Giada's and it was amazing . It was easy to make and very delious. item not reviewed by moderator and published
This recipe is culinary GOLD. It's easy to put together, cooks quickly, tastes PHENOMENAL and makes wonderful leftovers. You can also tweak it here and there-- we made it last night and used barbecue sauce for sweetness and vinegariness, plus Sriracha sauce for extra heat, and it turned out great! Another great recipe from Giada-- thanks!! item not reviewed by moderator and published
Great recipe...Loved the aroma with mustard and rosemary recipe. The only difference is that I used 7lbs Picnic Bone in and took 3 1/2 hrs to cook. I didn't salt the pork since the recipe didn't ask for it so I peppered it generously. I did add 2 cups of white wine 1 hr before it was done since there were not enough basting sauce to use. I didn't use the thick cut bacon just the regular so it made a difference! item not reviewed by moderator and published
I made this outdoors in a Lodge Camp Dutch Oven. I used a Sirloin Pork Roast instead of the Pork Loin. This is a great recipe! I will definitely make this one again. item not reviewed by moderator and published
Easy and absolutely delicious! Served with Melissa's kale slaw and Ina's roasted sweet potatoes. Would definitely make for company! The leftovers today made a wonderful salad for lunch! item not reviewed by moderator and published
I didn't think it was going to turn out as good as it did, But I guess you can't go wrong with adding bacon. My husband raved about it. It's definitely a keeper at our house. item not reviewed by moderator and published
I thought the recipe was very tasty but the cooking time was not accurate. When I took it out of the oven after one hour and 20 minutes it was raw. I raised the oven to 400 degrees and cooked it for another 15-20 minutes. I think the cooking temp was too low. item not reviewed by moderator and published
delicious item not reviewed by moderator and published
Delicious and easy! item not reviewed by moderator and published
This simple but amazing recipe has become my go-to guest dinner. When my daughter comes home from college on breaks, she requests it in advance. The preparation is also fabulous on a pork tenderloin. Spring green mix in place of the arugala makes a less bitter but still balanced salad. Pair with Ina's Mac and Cheese for a decadent holiday meal. item not reviewed by moderator and published
excellent; my son & husband loved it; I used maple syrup in place of honey as I had none; wonderful with roasted squash & onions item not reviewed by moderator and published
Me and my family absolutely loved it never have i use rosemary and the herby taste was great. Im curious to know if anyone has used beef roast rather than pork im pretty sure il taste the same but i want to be on the safe side before i do it with beef roast rather than pork roast? item not reviewed by moderator and published
This pork roast was very tastey!! We will definitely make this again. The meat was moist and tender and the meat was flavored throughout. I'm not a big pork fan and I loved it!! item not reviewed by moderator and published
Fun and fairly simple to make... tastes so good! Use a doubled over piece of foil to hold the bacon on securely while you slice it to keep thing from falling off. item not reviewed by moderator and published
Delicious and very easy to make. My entire family loved it. I found that putting 2 strips of bacon at a time was too much for our taste, it overpowered the flavor of the pork. Will definetely do it again but with only 1 slice! The seasoning was perfect. When I make large pieces of meat I either under or oversalt them, so no problem with this one. item not reviewed by moderator and published
Best pork roast ever! item not reviewed by moderator and published
I thought this was good just not amazing. The salad was really bitter to me and I could not eat it. I have other recipes that I like better for a pork roast. item not reviewed by moderator and published
I made this recipe (without the bacon and it was the best pork loin I'd ever made and I've made a lot of them. It was moist and delicious. I used a 1.25 pound supermarket prepackaged loin, so I only cooked it for 30 minutes and let it rest for 10. Juicy, tasty and my husband cleared the dishes so he could scrape the sauce out of the pan! I will definitely make this again and again. item not reviewed by moderator and published
Simple and keeps roast so moist with the added flavor from the bacon and mustard wet rub. item not reviewed by moderator and published
the best ever and very easy to make me and my family loves it.....i always roast it longer then said to. item not reviewed by moderator and published
SO DELICIOUS! I mean WOW. The honey mustard with the bacon - so so so GOOD. I only roasted the pork loin for 1 hour; I did not need to cook it for an extra 10-20 min, because I was afraid of drying out the pork and plus the bacon was already nice and crispy. My only complaint, not enough honey mustard on the pork! Next time, I am going to cut the pork in half and spread the mustard also on the inside and then wrap it back up. This was a great meal! item not reviewed by moderator and published
I would have to agree with a previous reviewer; a huge disappointment. I too spent a lot of money on the pork, bacon, and 2 kinds of mustard. Edible but absolutely no discernable flavor. I usually love Giada's recipes but will definitely not make this one again. item not reviewed by moderator and published
What a waste of time, energy and ingredients. I made this EXACTLY as printed. But after an hour I had to pump up the temp to 450 and go another 45 mins. before the roast reached 150. It is a rather warm day and the oven made the house hot. When sliced. the mustard and bacon did not adhere and I had a regular, old pork roast. I spent money on the bacon and 2 kinds of mustard and honey and had to cook it twice as long as if I hadn't done the extra prep. AND, I tasted the bacon and mustard that fell off- it was mediocre- no great shakes in the flavor dept. Save your time and money, pass on this recipe. By the way, the roast wasn't as flavorful as those I've made with pork seasonings. item not reviewed by moderator and published
Absolutely amazing! This is a family favorite, I don't use the whole grain mustard and I make sure and use only thin bacon and I do not overlap it, that way it cooks to a nice crisp. Also I only cook it until it reaches 140, I've never tested out the salad, but this roast is by far the best we've ever had!! item not reviewed by moderator and published
By far the best roast pork I have ever made.....Juicy, done perfect, and very flavorful.....I had to use maple horseradish mustard for one of my mustards as that what was I had in the house, used thin bacon that was very lean, and it crisped up great, my roast was a little fatter around then some I have used, so cooked it 15 minutes longer then tented for 15, then took it out for 25 minutes, and it was perfect.......thanks giada, will now be my go to recipe for roast pork, this is a keeper.. item not reviewed by moderator and published
YUMMY!!! Giada has given us another FABULOUS recipe. My family loved it, saying "an elegant dinner on a Tuesday night." I will make this for company without hesitation. I will use thin bacon or partially cook the thicker bacon before lying across the roast. Other than the bacon not being totally cooked, no complaints. Thanks again Giada. item not reviewed by moderator and published
Our friend made this recipe for New Years Eve dinner and it was absolutely amazing. It was flavorful and very moist. Now I am making it for dinner tonight. Hope it comes out as good as hers !!! item not reviewed by moderator and published
Delicious. I used spicy whole grain mustard and it added a delightful kick. I would cook the bacon a little in a frying pan because it seemed a little raw when the pork was done. So just crisp up the bacon a little but don't cook it fully before wrapping the pork with it. item not reviewed by moderator and published
This was easy and amazing! Use all fresh ingredients. I put cut up red potatoes around the roast. Drizzled them with olive oil and a little black pepper. This would be a great company meal! item not reviewed by moderator and published
I have never reviewed a recipe before, but I feel this recipe was so delicious and elegant that it merits some input. I made this as a 5 and 1/2 pound roast for a New Years Eve dinner party. I wish I had read the reviews before preparing it, as I would definetly have made the following adjustments. I agree with many reviews that cooking the roast to 160 degrees makes for a drier roast. In the future, I would only cook the roast to 145 degrees, which is also the boneless pork loin recommendation of several other web sites. Secondly, covering the roast made for uncooked bacon. To ensure the bacon crisps up, I would make sure to use the thin rather than thick bacon and roast the pork uncovered the entire time. However, I look forward to definetly serving this again. item not reviewed by moderator and published
Made this for Christmas dinner and it was so amazingly delicious! My kids don't even like mustard and they love love loved it. Can not wait to make it again! Followed the recipe exactly, except ran out of fresh rosemary and substituted dried. Don't do it. The flavor was still there, but we kept picking rosemary out of our mouths lol. Also, next time I will lay the bacon across the pork instead of length wise. I think that will make slicing it a little easier. But all told, another fabulous recipe from Giada! item not reviewed by moderator and published
I made this recipe last night for our family Christmas dinner and EVERYONE loved it! I kept my roast in alittle bit longer to reach 160 degrees to be on the safe side - and mine was a tad bit larger than Giada's roast. I didn't cover it until I took it out to rest and the bacon was nice & crispy. I paired it with Rachael Ray's 'fennel, apple & onion sauce' - so delish. Already have requests for next year. item not reviewed by moderator and published
I think that the only thing that was better than enjoying the taste of this recipe was smelling the aromas that came from the oven as it cooked. We enjoyed it very much. item not reviewed by moderator and published
SO good and SO easy to do. Thanks for this, Giada! item not reviewed by moderator and published
This is excellent. I would never cook pork to 160 though. I would say could it to 140 and it will just be a little pink inside and juicy. Go to 150 if pink pork scares you. item not reviewed by moderator and published
This was absolutely delicious! I've never been disappointed by Giada's recipes! item not reviewed by moderator and published
Absolutely wonderful. This was our Thanksgiving Day main dish as I am allergic to turkey. I made it with tenderloin instead of loin and froze part of it... and it was just as good the second time around. item not reviewed by moderator and published
This was the most delicious pork I ever ate!! The glaze and bacon kept it so moist and tender, My pork roast was only 2.5 lbs. and it took as long as Giada's 3.5 lb. roast did to get to temperature. I will certainly keep this recipe in my collection of favorites. item not reviewed by moderator and published
I had to cook it longer, but we didn't like it . We thought the mustard over powered the pork item not reviewed by moderator and published
Quite tasty though I had to cook mine a little longer than the recipe called for as the bacon didn't get as crispy as Giada's did. It was still moist though which was great. Also I did overlap my bacon but it still came off the pork when I cut into it. I would probably make this again at some point, just needs some fine tuning! item not reviewed by moderator and published
Love this recipe! It has become a part of our Thanksgiving dinner! Easy to make and delicious. Beautiful presentation onced it's cooked! item not reviewed by moderator and published
This recipe is absolutely Fantastic! Wow what great flavor. The key is just don't over cook the pork, which is quite simple as long as you test with a thermometer. We've made this at our house for two special occasions and now everyone asks for it. Thanks Giada for another amazing recipe! item not reviewed by moderator and published
This was easy and delicious! item not reviewed by moderator and published
LOVED it. I felt like cooking something that didn't require a lot of dishes, and this was perfect and yummy! Cooking meats in the oven always makes me nervous since I don't have a meat thermometer, but practice makes perfect. I used typical honey dijon since that was all I had, but it came out delicious anyway. item not reviewed by moderator and published
This was GREAT, very flavorful and my husband LOVED it. I am a rouge reciper and almost never follow any recipe to the letter. I used my favorite Mustard, Beano's Honey Mustard, I skipped the whole-grain mustard and I never covered the roast. I also stopped cooking after the thermometer registered 130, I like it a little pinker in the center so that when I make leftovers they aren't too dry or over cooked. Giada, you are FABULOUS! item not reviewed by moderator and published
This is a quick delicious dinner that my family loves! Thank you! item not reviewed by moderator and published
Thanks for the recipe. Not sure why it's a Thanksgiving dish this is a regular menu item don't save it for just once a year. Ok have trouble crisping the bacon so I put in the microwave (sacrilege and partially cook and then right before the roast comes out I broil it to get it nice and crispy. item not reviewed by moderator and published
Delicious and very easy! A Family favorite that is often requested! item not reviewed by moderator and published
Wow!!! Fantastic!! I had a 6 pound roast, so I doubled the honey mustard mixture and used enough bacon to cover it. I took it out of the oven when it reached 150 degrees and let it rest covered with foil for 15 minutes since we find pork cooked above that temp to be dry. It was perfect! Our guests couldn't wait for it to be served, and gobbled it up quicker than you can imagine. Everyone, including one who usually doesn't eat much meat, had at LEAST two servings! They loved the drippings spooned over the meat, their potatoes, and sopped up with bread. This recipe will be a regular when we have guests as it is very easy on the hostess and loved by everyone! item not reviewed by moderator and published
SO ELEGANT. We got a small pork loin roast in a gift basket and made this recipe and it came out beautiful and was so delicious. Loved the mustard sauce and the meat was nice and moist with that gorgeous bacon wrapped crust. Just Wonderful! item not reviewed by moderator and published
Excellent, even though I had my doubts. I tasted the mustard mixture alone and thought- my kids will NEVER eat this. Oh, was I wrong! Add the bacon, throw it in the oven and WOWIE, let the magic begin. Everyone ate well tonight. Thanks for a great recipe! item not reviewed by moderator and published
I make this without the bacon, rosemary and no salad. I simplified it and it's still really good! item not reviewed by moderator and published
Yum! Giada you did it again. Thanks from my friends in Dallas. item not reviewed by moderator and published
We love this recipe. My daughter is a picky eater and the first time I made this she ate 3 servings....a winner! Now we have it a few times a month...Thanks Giada. item not reviewed by moderator and published
I followed the directions to the letter, but found the roast to be dry and without flavor. Maybe it was the roast. Giada usually gets 5 stars with our family. item not reviewed by moderator and published
This was good, but I think it would benefit from a marinade. It was lacking in the flavour dept. It stayed fairly moist. Mine was done at the 1 hr 10 min mark. I don't think it needed the foil. It was more cumbersome than anything. All in all, pretty good flavour, but could be better. item not reviewed by moderator and published
wonderful....substituted what was in the house and was still delicious. thanks! item not reviewed by moderator and published
tasty. item not reviewed by moderator and published
This pork roast is the best pork dish I have ever had. I made it for Christmas and it was so simple yet elegant. I followed the recipe exactly. item not reviewed by moderator and published
Absolutely wonderful! Made it for dinner last night as a surprise for my husband who really loved it. item not reviewed by moderator and published
My family loves this and looks forward to having it for dinner. I have made it multiple times and it is wonderful each time. Thank you, Giada, for yet another great recipe! item not reviewed by moderator and published
This is delicious. We bought the meat at Costco for an afordable price, and have added this to our weekly menu. We follow the directions precisely, and it always taste wonderful. Thank you for posting this recipe. item not reviewed by moderator and published
very good, absolutely delicious! def will make this dish again! item not reviewed by moderator and published
I made this dish for the first time ever, on Christmas Day 2010, and used my best friends as guinea pigs...To say they wanted to ***** their plates clean is an understatement! It was SO easy to prepare, and the oven does all the work! KUDOS GIADA! item not reviewed by moderator and published
I made this Pork Roast for the first time for Christmas dinner 2010. It was so delicous and everyone loved it. It was the show stopper. Easy to make and so good! item not reviewed by moderator and published
Awesome! Tasted as good as it looked. Followed the recipe exactly and it couldn't have been any better. I made it for New Years - what a perfect way to start the year. Thanks Giada- you are the best! item not reviewed by moderator and published
This pork roast was amazing! I cooked it for our Christmas lunch and everyone loved it! The pork was juicy and tender, but the bacon fell off when I sliced the pork. So everyone just forked up a piece of bacon with every bite. This recipe was also very simple. It does require time but it is very easy. For the Salad- the arugala was delicious but the dressing was horrible! It tasted like oily lemon juice, so we just stuck with our vinagrette. We placed the sliced pork on the arugala so our guests could get salad with the pork and the presentation was beautiful! I love this pork roast! item not reviewed by moderator and published
I served this for Christmas dinner and it was fabulous! The pork was so moist and flavorful. Would not change a thing! I prepped the pork in the morning to eliminate mess while guests were arriving...it worked out perfectly. Thank you Giada!!!! item not reviewed by moderator and published
Just tried it for the first time, following directions to the T. Oh my goodness, how delicious! It looked, smelled and tasted good. item not reviewed by moderator and published
We had this for Christmas dinner! It was fabulous! Look forward to having it again and again! item not reviewed by moderator and published
I fixed the roast for Thanksgiving & it was a great hit ... I shocked myself because it came out exactly the way it was suppose to. DELICIOUS!!!!!!! item not reviewed by moderator and published
My fiance and myself tried this on new years and everyone just raved about the flavors and presentation! We can't wait to try this for our family Christmas dinner! I would put a bit more of all the flavorings for the rub! An absolute KEEPER!! item not reviewed by moderator and published
All they had at my store was a bone-in center cut pork roast ... so maybe that was the problem. But I followed this recipe exactly and after the suggested time, this thing was practically raw. The thermometer showed the right temp, but it was pink and raw. Put it back in for another 30 minutes, and then it was tough and chewy. We ended up adding water and boiling it for a couple of hours. THEN it was delicious. The flavors are great, but the cooking time is questionable. item not reviewed by moderator and published
Everyone loved it. item not reviewed by moderator and published
This was a super easy recipe! I just made it today for Thanksgiving. The bacon gave the pork loin wonderful flavor, as did the mustard. Neither over powered the pork. The bacon didn't crip up as much as I would prefer. Next time I may try not covering it for the last 30 min. The pork with the bacon covering provides a great presentation. item not reviewed by moderator and published
very tasty, my husband and family loved it, they asked me to cook this recipe again for thanks giving, thank you, awesome recipe. item not reviewed by moderator and published
Great flavor. Served with oven roasted red potatoes and squash. Definately on the winter menu list at our house. item not reviewed by moderator and published
Everyone loved it. Very easy. item not reviewed by moderator and published
I fixed this for dinner the other evening and it was fabulous. I did use good old Oscar Mayer bacon and the taste was great. I didn't have arugula so I used romaine instead and it worked out great. The salad dressing was light and refreshing it went so well with the pork. This recipe is a keeper for sure, and it made my kitchen smell wonderful. item not reviewed by moderator and published
another thing to add. I dont remember which type of bacon I used the first time but it did not taste good. This time I used plain Oscar Myer bacon...made a difference. item not reviewed by moderator and published
My husband made this exactly as the recipe calls for and it was wonderful. This is a keeper and we'll use for company or just for us. item not reviewed by moderator and published
this takes way longer than 1 hour and 20 minutes to cook - never trust recipes! item not reviewed by moderator and published
Didn't particular care for this dish. It was good, but to me it tasted much like a hot dog. Seemed a waste of a perfectly good loin roast. We'll finish it for left overs, but I won't make this again. item not reviewed by moderator and published
Wow so simple and tons of flavor. I made half the recipe since its only my husband and I, but this is one that I will save for guests and special occasions. I covered the pork lightly for the roasting hour since my oven cook very hot and I wanted to make sure it was fully cooked in that hour. Then removed the foil and set it to a low broil so that the bacon can get crispy. the final outcome was AMAZING!!!! I made a gravy of the bacon and dijon drippings and I think that completed the dish. Thanks for sharing this Giada! item not reviewed by moderator and published
Excellent flavor. Bacon did not quite cook to crisp. item not reviewed by moderator and published
Cooked this pork loin yesterday for a football party. It was fabulous! Everyone LOVED it!!!!!! Moist, flavorful, and delicious! Will cook this again!!!!!! item not reviewed by moderator and published
Plan on trying this one, but noticed some were speaking of the out come of their pork. It should be noted, One of the very things Gadia mentioned was, that she had her butcher remove some of the fat from the piece she used for the show. I have always done this, with pork roast or loin, that i have prepared. Happy Cooking, Thanks Gadia !! item not reviewed by moderator and published
I tried this recipe. It would not be as tender if you do not remove the silver skin on the pork loin. It was the second thing I removed after the top fat. Remove the silver membrane and this recipe works. item not reviewed by moderator and published
I found that my roast was not as tender as I'd hoped, but that may have been my particular cut of meat, my fear of undercooked pork, or my underestimation of carryover cooking. It was easy to make, and the flavors were good. Don't skip the bacon - it really makes the dish! I served it with parmesan garlic mashed potatoes and parmesan broccoli. item not reviewed by moderator and published
This is the best! Just make sure to turn on the oven after a while if it gets cold because the bacon will caramelize to the top. I bring this to the big football games and everyone likes the salad. item not reviewed by moderator and published
This is the third time I have made this. I read the one comment from the woman who was upset. You have to check what you are cooking. My oven runs cold. I always have to add time. Make sure you use the regular bacon. The thicker bacon will not crisp. You should not have put the foil over it if it was not. This is a great recipe. item not reviewed by moderator and published
This recipe was easy to follow and very tasty. item not reviewed by moderator and published
We had this for Christmas this past year. My kids want it for every special occasion. Moist, tasty and easy to prepare! item not reviewed by moderator and published
Cooked this last year for someone at Thanksgiving who does not like turkey. The pork loin was a bigger hit than the turkey (which came out great). I think your pork loin will become a tradiational for Thanksgiving at our house. It will also be a dinner party staple. This recipe is fantastic. Thank you! item not reviewed by moderator and published
This pork roast came out delicious, and it was so easy! It's very little prep work with a big payoff. The pork is so moist and full of flavor from the mustard. I actually couldn't find the whole-grain kind in my market, so I used all dijon. It was still fabulous! You'll definitely want to line your pan with foil though. The mustard was a bit difficult to get off the pan, even though mine is a really good non-stick one. Grazie Giada! item not reviewed by moderator and published
Some while ago, for reasons that totally escape me now, I bought about 3 pork roasts and froze them. Subsequently, I cooked two (one at a time) - I don't remember the recipes, but the results were uniformly awful. So, faced with a need to fix dinner - and with nothing else much in the freezer - I pulled out the last pork roast (with a bit of a shudder) and went looking for recipes. Thank heaven I found this one! I used only about 1/3 lb. of bacon (also the last bit in the freezer), but it was plenty. Otherwise, I followed the recipe to a "T" and it was simply amazing. My husband made a sort of gravy by just adding a generous slug of white vermouth to the pan drippings, and ye gods, the whole thing was awesome. Served it with a simple green salad, baked potatoes, and lovely roasted asparagus - food for the gods. Thank you, Giada - it's been a long time since I've fixed a meal as superb as this one! item not reviewed by moderator and published
This was one of the moistest, most delicious pork roasts I have ever made! I buy whole boneless pork loins and butcher them myself, so was able to use the butt (fattier) end of the loin for this, which always seems to be moister cut. I skipped the covering step and used convection to crisp the bacon, and roasted just to 145 degrees. Perfection! item not reviewed by moderator and published
I made this for a dinner party and my friends just raved about it! The only thing I did differently from the recipe is I took the foil off and turned the oven to broil for the last few minutes of the cooking time to really crisp the bacon. This added a nice carmelized crust to the outside. Be sure to check the pork with a thermometer, though... with the outside completely covered in bacon, it's difficult to tell when it's cooked through otherwise, and overcooking it can really make the meat tough so you want to keep an eye on it. A friend of mine requested this dish again, so I'll be making another one this weekend! item not reviewed by moderator and published
You might want to calibrate your oven. Cooking time was spot on--perfect. Did you have the correct cut of meat and weight? item not reviewed by moderator and published