Bacon-Wrapped Pork Loin

• Gluten free

• Meat

  • 8 slices Bacon
  • 2 1/2 lb Pork loin

• Produce

  • 1/2 lb Button or cremini mushroom
  • 1 lb Creamer potatoes
  • 3 Garlic cloves
  • 1 tsp Ginger
  • 1 Onion

• Condiments

  • 2 tbsp Honey
  • 1 tbsp Mustard, coarse whole grain
  • 1/4 cup Soy sauce

• Baking & Spices

  • 1 Black pepper
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Rice wine vinegar

Found on thecookiewriter.com

Description

Ingredients

• 2 1/2 - 3 lb pork loin
• 8 slices of bacon
• Black pepper
• 3 garlic cloves, minced
• 1 tsp. freshly chopped ginger
• 1/4 tsp. crushed red pepper flakes
• 1/4 cup soy sauce (use GF sauce for gluten-free.)
• 1 tbsp. coarse whole grain mustard
• 1 tbsp. rice wine vinegar
• 2 tbsp. honey
• 1 lb Creamer potatoes, quartered
• 1/2 lb button or cremini mushroom, sliced
• 1 onion, chopped

Directions

• Preheat oven to 375F. Place the pork loin in the pan and score the top of the meat. Season with pepper. Arrange potatoes, onions, and mushrooms around the roast.
• Combine the garlic, ginger, chili flakes, soy sauce, mustard, vinegar, and honey into a small bowl. Whisk together until combined, seasoning with pepper. Pour half the mixture over the pork loin and veggies. Take your bacon slices and wrap them around the pork (I did not go underneath the pork, just kind of draped it.) Pour on remaining sauce.
• Bake for 1 hour or until internal temperature reaches 145/150F. If you bacon is looking dark, cover pan with aluminum foil.
• Allow meat to rest for 15 minutes before slicing and serving!

Nutrition