Settle into cooler days with this comforting entrée. Honey, mustard, lemon and thyme add deep flavor to this beautiful, bacon-wrapped pork loin with a lattice pattern. It makes for an impressive centerpiece and mouthwatering leftovers.
Serves: 6
Difficulty: moderate
Prep time: 30 min
Cook time: 1 hr
Special tools: parchment paper, kitchen twine
Ingredients
1 shallot, minced
2 garlic cloves, minced
2 T olive oil
3 T Dijon mustard
2 T whole-grain mustard
2 1/2 T honey
2 T chopped fresh lemon thyme leaves
1 T lemon zest
1 T lemon juice
3 lb pork loin
1/2 T ea salt and pepper
12 slices of bacon
2 lb baby potatoes, cleaned
1 yellow onion, chunked
Steps
Pulled Pork
In a sauté pan over medium-high heat, sauté shallot and garlic in oil until softened and fragrant, but not darkened. In a small bowl, mix together the remaining ingredients, through lemon juice. Add cooked shallot and garlic to the bowl and combine.
Place the pork loin on a baking sheet lined with parchment, then spread the honey and mustard mixture evenly over the pork, including the bottom. Season with salt and pepper.
Starting at one end, lay a piece of bacon diagonally on the pork, stretching the bacon slightly and tucking both ends under the meat. Lay another slice of bacon on the pork, diagonally, crossing over the first, creating a lattice. Continue laying the bacon lattice until the pork is covered (you may not need all 12 slices). Add potatoes and onion around pork, drizzling with olive oil, salt and pepper.
Roast for 1 hour at 350 degrees or until internal temperature reaches 145 degrees in the center. If the bacon browns too quickly, tent the pork with foil during the last stages of roasting.
