198. Lemon Bacon Pork Roll!
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A super flavorful pork loin roll with a delicious garlic herb paste and fragrant fresh lemon juice.
Ingredients
- Fresh Chopped Rosemary
- Chopped Peeled Garlic Cloves
- Zest of Two Lemons
- Pompeian Robust Extra Virgin Olive Oil
- Lemon Zester & Cheese Grater
- Mallet Meat Tenderizer
- Stainless Steel Mesh Strainer
- Uncooked Chopped Bacon
- Food Processor
- Sea Salt
- McCormick Grounded Black Peppercorns
- Butchers Twine
- Center Cut Pork Loin
Directions
- Slice open your pork loin length-wise close to the bottom so when your open it up like a book one side is thicker than the other. Now slice open length-wish the thicker side to open up like a book and now your pork loin is opened into thirds like a pamphlet. Place plastic wrap over the top of your pork and beat it pretty flat with a mallet.
- Heat a pan on medium high heat a pour in some olive oil in the pan about a quarter inch deep. Toss in your chopped rosemary, chopped garlic, and zest of two lemons. Mix and bring to a simmer. Simmer while mixing for about 2 minutes. Strain that oil and garlic mix into a cup using a mesh strainer. Press your paste into the strainer with a spoon to collect all that delicious infused olive oil.
- Put the paste from the strainer into your food processor, drizzle in some olive oil and puree into a smoother paste. Season your flat pork on both sides liberally with sea salt and fresh ground pepper.
- Spread your garlic herb paste on your pork fat cap down. Roll your pork up tightly and tie tightly with butcher twine (a inch apart all the way down the roll).
- Preheat your oven to 275 degrees. Reheat that pan on medium high heat and add some of that infused olive oil from earlier. Sear your pork roll all around for about 10 minutes to get a nice char on the outside.
- Transfer your pork roll to the oven and bake at 275 degrees for about 2 hours. Take out, let it rest 5 minutes. Cut off your butchers twine, thinly slice and enjoy!
Photograph by Marco Verch "homemade baked pork roll" Licensed under CC BY 2.0
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