The Melaniff Family Cookbook

Bacon Wrapped Pork Loin

from Thanksgiving 2012 issue of Everyday with Rachael Ray


3 cloves garlic, smashed into a paste

2 tablespoons finely chopped fresh rosemary

1 1/2 tablespoons finely chopped fresh sage

2 teaspoons whole fennel seeds, lightly toasted and coarsely ground

Pinch crushed red pepper

Coarse salt and black pepper

1- 4 Lb boneless pork loin

8 slices bacon


In a bowl, combine the garlic, rosemary, sage, fennel, crushed red pepper, 2 tsp. coarse salt and a generous pinch black pepper.

Rub the mixture over the pork, cover loosely with plastic wrap and refrigerate for 6 hours or overnight.

Let the pork sit at room temperature for about 1 hour.

Position a rack in the center of the oven and preheat to 350°F .

Set a rack in a roasting pan and transfer the pork, fat side up, to the rack.

Wrap the slices of bacon crosswise around the pork, overlapping slightly.

Roast the pork until an instant-read thermometer inserted in the center registers 145°F degrees , about 1 1/2 hours.

Transfer to a carving board with a moat and let rest for 10 to 15 minutes before slicing.