This was my New Year's Eve dinner for Ger, Cassie, and Isaac. We wanted to stay home to celebrate the "in with new, out with the old year" thing with a great meal. we knew we probably wouldn't make it until the ball dropped - I think only Isaac rang in the new year! (Hey! Sleep is very important!)
I patted dry a 4 lb natural boneless center-cut pork loin and seasoned it with Cherry Wood Smoked Sea Salt (salttraders.com) and freshly ground pepper.
Next, I heated 2 TBSP coconut oil in a skillet with medium high heat. I put the pork loin in the skillet.
I browned the pork loin on all sides. I browned the top and bottom around 5 minutes each. I stabbed it with a carving fork while browning the other 4 sides, to help hold it up so it was really browned on all sides. The little sides didn't take long to brown.
I moved the pork loin to a plate, to let it cool for a few minutes. Next, I rubbed coconut oil on the rack of my roasting pan. I transferred the pork loin to the rack.
Next, I wrapped the top and sides of the pork loin with uncured bacon, side by side, touching, but not overlapping.
This is when I realized I was really on to something! Pork tenderloin is so delicious and uncured bacon makes everything tasted even better, so how could I go wrong? Right? I tucked the ends of the bacon under the edges a little and slid it into a 450 degree oven for 15 minutes.
I took it out and carefully turned it over. I used the carving fork and a big spatula made to turn big pancakes with, to help keep the bacon on the pork loin as I turned it over. the bacon didn't stay exactly in place but it didn't matter. I turned the oven down to 350 degrees and put the upside down loin back into the oven for 15 minutes.
When this timer went off, I took it out of the oven and flipped it back over. I had to adjust the bacon a little bit. This last time it went into the oven for 50 minutes. When I took it out, the bacon was crispy and beautiful. I let it stand for 10 minutes, then Ger did the honors with slicing it up.
We had this lovely protein source with oven-roasted cauliflower coated in garlic oil. (garlicgold.com)
I also made up a paleo barbecue sauce for it.
That's going to have to wait. I am getting sleepy......