Doesn’t this dish look AMAZING?! Seriously, this thing could be on a magazine cover. Or on a king’s banquet table. Or IN MY MOUTH! ….Sorry, I got carried away.
The first thing I want to tell you is that you will not believe how simple this recipe is. I’m not kidding. It only required about 15 minutes of prep! It turned out sssooo delicious. I was afraid the bacon would be limp, but it actually got nice and crispy. When I pulled this beautiful hunk of meat out of the oven, I said “Dang, if I had known it was gonna be this fancy, I would’ve saved it for Valentine’s Day!” It really was a very fancy looking and fancy tasting meal, but with little effort!
Even without that delicious, crispy bacon, the herb crust on the pork was divine. I can’t wait to make this again once I have my own herb garden in the spring!
- 1.5 lb boneless pork loin
- 1 1/2 tbsp balsamic vinegar
- 1 1/2 tbsp olive oil
- 3 sprigs fresh rosemary (divided)
- 3 sprigs fresh thyme (divided)
- 1 tbsp steak seasoning
- 1/2 tsp freshly ground black pepper
- 3 cloves garlic (crushed)
- 4 slices bacon
- Pre-heat oven to 400°
- Brush the pork loin on all sides with olive oil and then the balsamic vinegar.
- Cut 6 slits, about 1/2 inch deep, in the top of the loin. Press half a clove of crushed garlic into each slit.
- Chop 2 sprigs of rosemary and 2 sprigs of thyme. Combine with steak seasoning and black pepper in a small bowl.
- Rub the spice mixture on the loin, making sure to cover all sides evenly.
- Place remaining sprigs of rosemary and thyme on the loin.
- Wrap the loin in bacon, making sure to wrap up and secure those sprigs of rosemary and thyme.
- Place in the oven to roast for about 45 minutes, or until meat thermometer reads 165 degrees F.
Source: Little Leopard Book