Adapted from Giada at Home
1/4 cup Dijon Mustard
2 tablespoons whole-grain mustard
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves (I used thyme)
1 (3-1/2 pound) center-cut, boneless pork loin roast
12 slices (about 1 pound) bacon
3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons olive oil
Salt and Freshly ground black pepper
5 cups (5 ounces) baby arugula (I used spinach)
Special Equipment: Kitchen Twine (I don't have any so I improvised)
Place an oven rack in the lower third of the oven and preheat the oven to 350F.
In a small bowl, mix together the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary (thyme in my case), until smooth. Spread the mustard mixture evenly over the pork. Starting at one end, wrap a piece of bacon around the pork. Wrap another slice of bacon around the pork, making sure to slightly overlap the first piece. Continue with the remaining bacon until the pork is fully wrapped in bacon. Using 6-8 pieces of kitchen twine, tied at regular intervals around the roast, secure the bacon in place.
Place the pork in a 9x13-inch baking pan and roast for 1 hour. Cover the pan loosely with foil and roast for another 10-20 minutes (I didn't cover mine with foil because I wanted the bacon to brown), until a meat thermometer inserted into the thickest part of the pork registers 160F. Remove from the oven. Cover the pan with foil again and allow the pork roast to rest for 20 minutes. Remove the kitchen twine (if using) and slice the meat into 1/4 inch thick slices.
For the salad: While the pork is resting, in a small bowl, whisk together the lemon juice and oil until smooth. Season the dressing with salt and pepper.
Arrange the arugula (or spinach) on a large platter and drizzle with the dressing. Lay the pork slices on top and serve.
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