I saw this recipe and have wanted to try it for several months. I finally got around to making it for our Sunday dinner. I can't even begin to tell you how wonderful this taste. You have to try this! It is very easy and I can promise you that friends and family will love this.
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons of honey
2-3 garlic cloves, minced
2 tablespoons fresh rosemary
12 slices bacon
Rinse off your pork loin with water and pat dry with a paper towel. Put the pork loin in a baking dish. Take (3) 8-12 inch pieces of kitchen twine and place under the top, middle and lower part of the pork loin. Mix together the above ingredients and spread over the pork loin, covering it well. Then lay the strips of bacon horizontally covering the pork loin. Then bring your kitchen twine up over the bacon and tie in a knot. Cut off excess twine. Bake uncovered for one hour at 350. After 30to 45 minutes check to see if bacon is brown. If the bacon has browned then loosely cover with foil for remainder of time. Depending on the size of your pork loin it may need to cook longer. Check with fork for tenderness. When tender remove from oven and let stand at room temperature about 15 minutes before slicing.
I served our pork loin with garlic mashed potatoes and freshly steamed asparagus but the recipe suggest serving on a bed of arugula. You make a light dressing. Juice of one lemon with 1/3 cup of olive oil a little salt and pepper and whisk. Drizzle over arugula and put sliced pork loin on greens.
Fresh rosemary really makes a difference. For the great flavor it is worth buying fresh rosemary for this recipe if you don't grow it. If you don't grow rosemary please considered it because it will live through our winters. It makes a beautiful plant in your flower beds. A rosemary bush can get 4 feet tall and about 4 to 5 feet wide. I put fresh rosemary in my fresh flower arrangements as well as cooking with it.
Do try this..... you'll love it~
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