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Bacon-wrapped Rosemary Pork Loin on the BBQ

August 29, 2013

Summer's not over quite over yet, and the upcoming long weekend is the perfect time to fire up the barbeque and make a meal to remember. And I've got just the meal to try, packed with herb-y flavour, easy to prepare and, frankly, pretty dang fun to both make and eat - Bacon-Wrapped Rosemary Pork Loin with Lemon Potatoes, cooked right on the grill.

I was recently chosen by Canadian Pork Marketing as one of ten Food Bloggers of Canada to share our favourite recipes for celebrating pork on the barbeque and encouraging other Canadians to 'Put Pork on Your Fork'.  I knew right away that this recipe was the one to share, as my husband has dubbed this bacon-wrapped loin "The Fillet Mignon of Pork". So, without further chit chat, let's get grilling!

 

 

Bacon-wrapped Rosemary Pork Loin with Grilled Lemon Potatoes

Serves four

Prep time: 20 minutes

Cooking time: 30 minutes

Ingredients:

4 portions of pork loin or pork tenderloin, thick cut - approximately 2 inches

4 strips of  bacon

2 garlic cloves

2 tablespoons fresh rosemary, removed from stem

Salt & Pepper

Start by chopping the garlic and rosemary together until roughly minced. If you purchased your pork as a full loin, cut four equal-sized portions approximately two inches thick.

Set a slice of bacon flat on a cutting board and using one of your pork loins, measure how much bacon you need to fully wrap the outside edge of each piece. Trim bacon slices as needed, or plan to overlap as you wrap.

Take a few pinches of your rosemary & garlic mixture and pat into each bacon slice, then set a pork loin on top and wrap it up tight. Secure the ends of the bacon firmly together with a toothpick. Sprinkle the tops of each piece with a pinch of salt and pepper (don't over-season, as the bacon gives great salty flavour to the meat as it cooks).

Set your bacon-wrapped pork on a preheated grill and sear one side on high heat for 5-7 minutes until browned and sizzling, then flip, cover and cook with the lid on for an additional 10 minutes until fully cooked to your liking. Remember, pork is fully cooked and ready to eat at 160 degrees F or 71 degrees C, so don't be afraid to try cooking it 'medium' rather than 'well done' to explore the changes in flavour and texture. Learn more about cooking temperatures for pork here.

Control the urge to dig in instantly (you'll want to, as that combination of grilled bacon, rosemary and garlic will scent your whole backyard and get your mouth watering), instead be patient and let the pork rest for ten minutes (while your potatoes finish grilling) to let the juices settle back into the meat. It's worth the wait.


Lemon Grilled Potatoes

Four medium Yukon Gold potatoes

One lemon

1 tablespoon olive oil

Salt & pepper

Slice your potatoes width-wise into very thin rounds. You can speed up the grilling time by parboiling the potatoes for 8 minutes before you slice them. They'll cook fine from raw as well, they'll just take a little longer to steam on the 'que.

Using 3-4 sheets of aluminum foil, layer and fold the sheets together to make a packet, then add the sliced potatoes. Top with the juice of one lemon, olive oil, and sprinkle with a dash of salt and pepper.

Tightly fold the foil packet closed to seal it, then place on the barbeque over indirect heat for 20-30 minutes, flipping once. Open with care, as the steam inside will be hot.

Devour!

 

Check out the other Canadian food bloggers who joined me in sharing our favourite pork on the grill recipes at Ontario Pork's Pork is Yummy website.

Disclosure: I have not been financially compensated for sharing this recipe with the Put Pork on Your Fork marketing campaign, but have been thanked for my participation with some great pork-themed t-shirts for my family.

Go Back

Looks amazing and easier than my plan to haul out the smoker this weekend!

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