Usually, we wait until the recipe is cooked to take a picture of it, but this was so beautiful before we put it in the oven, I thought it was worth a picture.
The pork loin was about 4½ pounds, and would easily serve ten people. It’s very simple to prep ahead, and just pop in the oven when ready. Adding the Brussels sprouts and sweet potatoes are optional, but they cook in the pork fat and are very tasty.
Ingredients:
- 4 Pound pork loin
- 1½ Pounds Brussels sprouts
- 2 large sweet potatoes
- 2 Tablespoons olive oil for coating vegetables
- 12 – 14 Slices of bacon. Almost a whole pound.
- 4 Garlic cloves, smashed
- 3 Tablespoons Dijon mustard
- S&P
- Honey to drizzle over the top
Directions: Preheat oven to 375º F
Place the loin in a large roasting pan lined with parchment paper or foil for easy clean up. Smash the garlic and mix with the Dijon mustard. Then, rub it all over the top and sides of the pork. Overlap the bacon a little, but do not tuck the bacon under the pork (it won’t cook there}. Instead, cut the ends of the bacon off so they are just the right size and reserve. The Dijon mixture helps seal the bacon to the pork. Drizzle the honey over the bacon.
Trim the Brussel sprouts but leave whole. Peel the sweet potato and cut in 1 inch cubes. Place both in a large bowl and toss with the olive oil. Chop the leftover ends of bacon and mix them in with the vegetables.
Cook the meat alone in the oven (don’t add the vegetables yet). After 40 minutes, add the vegetables around the meat and cook for another 10 minutes or until the internal temperature of the meat is 145º F. Remove the meat from the oven and lest rest while the vegetables finish cooking, another 15 to 20 minutes. Slice in ½ to ¾ inch slices.
