Preheat oven to 400 degrees. Line a shallow roasting pan with foil. Place a rack in pan. Spray rack with nonstick spray; set aside.
Chef Brandon shared his go-to recipe for bacon-wrapped pork roast. His secret: A mustard-maple glaze and fresh apple relish.
Servings and Ingredients
|1 (8.5-oz.) bottle Culinary Tours bourbon barrel-aged Vermont maple syrup, divided|
|⅓ c. Boetje's stone-ground mustard|
|⅓ c. Hy-Vee apple cider vinegar|
|6 green onions, thinly sliced; greens and white separated|
|1 (2-lbs.) Midwest Pork boneless pork top loin roast|
|Hy-Vee Mediterranean sea salt, to taste|
|8 slice(s) Hy-Vee Country Smokehouse thick-sliced applewood-smoked bacon|
|1 medium Granny Smith apple, corred and chopped|
|1 medium Pink Lady apple, cored and chopped|
|1 (5-oz.) pkg. Hy-Vee dried cherries|
|2 tbsp. Gustare Vita olive oil|
|Italian parsley, chopped, for garnish|
Things To Grab
- Shallow roasting pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Small saucepan
- Paper towels
- Wooden toothpicks
- Silicone pastry brush
- Meat thermometer
- Small bowl
- Cutting board
Combine 1/2 cup maple syrup, mustard, vinegar, and white portions of onions in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until reduced to 1/2 cup, stirring occasionally. Remove from heat; stir in remaining 1/2 cup maple syrup. Remove 1/2 cup for brushing; set aside remaining glaze.
Meanwhile, pat pork loin dry; sprinkle with salt and pepper. Lay bacon slices side by side on a work surface, overlapping slightly. Place pork loin crosswise on bacon; roll up, wrapping bacon around loin. Secure with wooden toothpicks. Place roast on prepared rack in pan. Roast, uncovered, for 50 to 60 minutes, brushing with 1/4 cup glaze every 25 minutes or until pork is cooked through (145 degrees).
Meanwhile, for relish, combine apples, dried cherries, and green portions of onions in a bowl. Stir in reserved glaze and olive oil. Season to taste with salt and pepper; set aside.
Transfer roast to a cutting board. Loosely cover with foil and let stand 15 minutes to allow juices to redistribute.
To serve, remove toothpicks. Cut roast into 1/4-inch slices and serve with apple relish. Garnish with parsley, if desired.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 110mg
- Sodium: 590mg
- Total Carbohydrates: 55g
- Protein: 39g