| Pork Wrapped In Bacon |
Recipe Type: Entree
- 1 Lb Fresh Whole Pork Tenderloin
- Salt and Pepper, To Season
- 2 Tablespoons Olive Oil
- 3 Tablespoon Fresh Rosemary
- 1/4 Lb Leidy’s Maple Bacon
- 1 Cup White Wine
- Preheat your oven to 375°F. Fold some paper towels to pat the pork loin dry. Season well with salt and pepper. In a large skillet, heat up the olive oil over medium heat. Sear the pork on all sides, which should take about 10 minutes altogether (or until all sides are browned). Remove the pork from heat. Rub the pork with the chopped rosemary. Take a slice of bacon and use to wrap around the pork. Tie pork with roast using kitchen string. Place in the oven and baste occasionally using cooking juices. Roast for about 35 to 40 minutes, or until the pork has reached the internal temperature of 145°F. Remove the pork from the pan and place on serving dish. Place roasting skillet on the stove over low heat. Add wine and deglaze the pan using a wooden spoon. Pour through strainer into a saucepan. Skim off fat, and heat to serving temperature.
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