Bacon-wrapped pork loin with Dreamy Roasted Potatoes
Yield: About 6servings
INGREDIENTS
12 ounces sliced bacon (medium thick slices, not thick cut)
31⁄2-pound, boneless, center-cut pork loin, fat trimmed to leave thin layer 2 teaspoons ground fennel seeds; see cook’s notes Coarse salt and ground black pepper
2pounds small potatoes, red skinned or Baby Dutch Yellow, or a mix of both, unpeeled, halved 3tablespoons vegetable oil, divided use
Cook’s notes: Fennel seeds are usually sold whole. Grind them in a spice mill, or place in zipper-style plastic bag and pound with the bottom of a pan or a rolling pin.
DIRECTIONS
1: Adjust oven rack to uppermiddle position and preheat to 375degrees. Using half of the bacon, arrange in single layer in a 12-inch skillet and, using medium heat, cook just long enough for fat portion to turn from white to grayish (and bacon is pliable), about 2-3 minutes (you don’t want the edges to significantly curl). Place on rimmed baking sheet lined with paper towels and repeat with remaining bacon, also placing it on rimmed baking sheet. Cool slightly.
2: Line a second rimmed baking sheet with aluminum foil. Pat pork dry with paper towels. Rub with fennel and season with salt and pepper. Place pork in center of prepared baking sheet. Lay bacon over top of pork, starting at one end and slightly overlapping slices until entire top is covered, tucking ends underneath roast.
3: Toss potatoes with 2 tablespoons oil in bowl and season with salt and pepper. Brush foil on baking sheet around pork with 1tablespoon oil. Place potatoes, cut side down, on oiled baking sheet around pork. Roast in preheated oven about 50minutes or until pork registers 145 degrees. Allow to rest 10-15minutes before cutting into slices. Serve with potatoes.
Tuscan pork loin roast
Yield: About 6servings
14-pound boneless pork loin, fat trimmed to leave 1⁄4-inch layer
Coarse salt
8garlic cloves, grated or minced
1⁄2 cup roughly chopped fennel fronds
2 teaspoons fennel seeds, crushed; see cook’s notes 1 teaspoon grated or finely minced lemon zest, colored portion only
2 tablespoons roughly chopped rosemary, plus a few extra sprigs 2 tablespoons roughly chopped sage, plus a few extra sprigs
2 tablespoons roughly chopped marjoram, plus a few extra sprigs
1⁄2 teaspoon dried red pepper flakes
1 teaspoon coarsely ground black pepper
2 tablespoons olive oil
Optional for serving:
braised red cabbage
Cook’s notes: Fennel seeds are usually sold whole. Grind them in a spice mill, or place in zipper-style plastic bag and pound with the bottom of a pan or a rolling pin.
DIRECTIONS
1: Season pork generously on all sides with salt. In small bowl, combine garlic; fennel fronds; fennel seeds; lemon zest; the chopped rosemary, sage and marjoram; the crushed red pepper; black pepper; and olive oil. Rub and pat mixture all over meat. Press rosemary, sage and marjoram sprigs against the roast, and use a few lengths of cotton string to secure them. Cover the roast with plastic wrap and refrigerate for several hours, or preferably overnight. Remove plastic wrap and bring to room temperature before roasting, about 45 minutes. 2: Adjust oven rack to middle position. Heat oven to 400 degrees. Place roast in shallow baking pan and cook, uncovered, for about 50-60minutes, until the meat is nicely browned and thermometer inserted into the thickest part of the roast registers 145 degrees. Let rest for at least 15-20 minutes before slicing. Remove string.
3: Serve sliced, warm or at room temperature. If desired, accompany with braised red cabbage
Source: Adapted from “David Tanis Market Cooking,” by David Tanis (Artisan, $40)