Ingrédients pour Bacon Wrapped Pork Loin With Apples And Sage
- 2 (1 1/2 pound) pork loins, trimmed of silver skin
- 1 tablespoon dried sage
- 2 cloves minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12-14 slices bacon
- kitchen twine (5 12-inch pieces and 1 30-inch piece)
- 2 medium apples, peeled, cored & sliced
- 1 medium onion, thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
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Comment préparer Bacon Wrapped Pork Loin With Apples And Sage
- Preheat oven to 425°F (220°C).
- Remove any silver skin from the pork loins and discard.
- In a small bowl, combine 1 tablespoon of dried sage, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Rub the herb mixture evenly over the pork loins.
- Place the loins side-by-side lengthwise, aligning the thick ends with the thin ends to create a more even roast.
- Lay 12-14 slices of bacon snugly together on a cutting board, forming a rectangle large enough to wrap the pork loins.
- Place the pork loins on top of the bacon, ensuring the bacon extends beyond the sides of the loins.
- Beginning at one end, lift a bacon slice over the loin at a 45-degree angle, creating a chevron pattern as you work your way down the roast.
- Secure the bacon with 5 (12-inch) pieces of kitchen twine, spaced evenly across the width of the roast. Tie a longer (30-inch) piece of twine lengthwise to secure everything.
- Trim and discard the excess twine.
- Heat a large skillet over medium heat. Sear the bacon-wrapped pork loin on all sides until lightly browned (about 15 minutes total).
- Transfer the roast to a baking pan fitted with a rack.
- Roast in the preheated oven for 30 minutes.
- Reduce the oven temperature to 350°F (175°C).
- Continue roasting until a meat thermometer inserted into the thickest part of the loin registers 145°F (63°C). This should take another 45-60 minutes.
- Remove from oven and let rest, loosely tented with foil, for 15-20 minutes before slicing.
- Meanwhile, prepare the sauce:
- Peel, core, and slice 2 medium apples (about 1 ½ cups).
- Thinly slice 1 medium onion (about 1 cup).
- Drain most of the fat from the skillet used to sear the pork.
- Place the skillet back over medium heat. Add the onion and cook for 10 minutes, or until softened and lightly browned.
- Stir in 2 tablespoons of all-purpose flour and cook for 1 minute.
- Gradually whisk in 1 cup of chicken broth until smooth. Add the apple slices and bring to a boil.
- Reduce heat and simmer, covered, for 5-10 minutes, or until the apples are tender and the sauce has thickened slightly. Add more broth if needed.
- To slice the pork loin, carefully snip off the lengthwise twine. Slice the roast about ¾-inch thick, removing crosswise strings as you go.
- Serve the pork loin with a generous spoonful of the apple sauce, mashed potatoes, and steamed carrots.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
41g
Fat
19g
Carbs
5g
