INGREDIENTS
John Henry's Pork Loin Roast
3-3 1/2lbs
Skillet & Oil
for searing
John Henry's Hickory Smoked Bacon
4 pieces, uncooked, cut into 1 inch pieces
Apricot Preserves
1 Tbsp
Fresh Garlic
2 tsp finely chopped
Fresh Rosemary
1 Tbsp chopped
Black Pepper
1/4 tsp
Bread Crumbs
1 1/2 cups
fresh parsley
3 Tbsp
Salt
1/2 tsp
Butter
3 Tbsp, melted
PREPARATION
- Remove loin from brine, pat dry.
- Heat oil in a skillet.
- Brown on all sides and set roast aside for 5-30 minutes to cool slightly.
- In a food processor, puree bacon to a smooth paste.
- Transfer half the bacon to a bowl. Stir in apricot preserves, chopped garlic, and 2 tsp chopped rosemary.
- Position oven rack in lowest position. Preheat oven to 425 degrees F.
- Spread bacon mixture all over cooled pork roast. In a separate bowl, combine bread crumbs, parsley, remaining rosemary, 1/2 tsp salt, 1/4 tsp black pepper, and melted butter. Mix well. Press an even layer of the crumb mixture on the roast (except the ends), apply enough pressure for the crumbs to adhere to the bacon mixture.
- Transfer pork loin to roasting pan, roast for 15 minutes. Reduce oven temperature to 350 degrees F/ Roast for 45 minutes more or until internal temperature reaches 145 degrees F. (If the crust begins to brown too deeply, tent roast with foil.)
- Remove from oven, tent with foil, and allow to rest for 15 minutes in a warm place.
- Slice and serve.
Want to view this video? Click the link to have Katie show you how to prep this meal.
