Roasted Pork Loin With Bacon And Onion Spaetzle Recipes

SWEET BACON WRAPPED PORK LOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a shallow roasting pan with aluminum foil.
• Season pork loin with salt and pepper. Wrap the bacon slices around the pork loin and secure with toothpicks. Preheat a large skillet over medium-high heat, then add the pork loin. Cook until golden brown on all sides, about 10 minutes, then place onto roasting pan. Stir together honey, balsamic vinegar, red wine, onion, and rosemary in a small bowl; spread over pork loin.
• Roast the pork loin in preheated oven for 15 minutes, then sprinkle with raisins. Continue cooking until the internal temperature of the pork loin reaches 145 degrees F (63 degrees C), about 15 minutes more. Remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.

ROASTED PORK TENDERLOIN WITH BACON JAM

Steps:

• Preheat the oven to 375 degrees F.
• Cook the bacon in a saucepan over medium heat until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
• Drain all but 1 to 2 tablespoons of the bacon grease. Add the lager, vinegar, brown sugar, mustard seeds, red pepper flakes and rosemary to the skillet and bring to a boil. Reduce to a simmer until the mixture becomes a very thick syrup, 25 to 30 minutes.
• Meanwhile, heat a large, heavy-bottomed skillet over a medium-high heat and add 2 tablespoons of the olive oil. Sprinkle the pork with the garlic pepper seasoning and add to the skillet. Cook, turning as needed, until the pork is browned all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest, about 5 minutes.
• Finish the bacon jam by stirring the bacon into the reduced beer mixture.
• Toss the arugula with the lemon juice and remaining 2 tablespoons olive oil, then transfer to a platter. Slice the tenderloin and shingle it around the arugula. Top with the bacon jam and serve.

HERB, GARLIC AND BACON PORK LOIN

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the roast. Place onions around the sides. Cover with a lid or aluminum foil.
• Bake for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned. Cook to at least 145 degrees F (63 degrees C).

ROASTED PORK LOIN WITH BACON AND ONION SPAETZLE

Steps:

• Prehaet the oven to 400 degrees.
• For pork loin: Season the entire loin with olive oil and salt. In a hot saute pan, sear the loin for 1-2 minnutes on each side. Remove from pan and crust the loin with cracked black pepper.
• Place in a roasting pan.
• Roast the loin for 25 to 30 minutes for medium.
• Remove from the oven and allow to rest for 10 minutes.
• For the spaetzle: In a hot large pan, render the bacon until crispy, remove the bacon from the pan.
• In the bacon fat, saute the onions for 2-3 minutes.
• Stir in the bacon.
• Season.