Bacon-and-herb-crusted pork loin with fig and red wine sauce
Instructions:
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- Depending on where you buy the pork loin, it might be a single piece of meat or it might be two pieces tied together with kitchen twine. If it’s two pieces, cut them apart and discard the strings. Rinse the meat and pat dry with paper towels. Rub the rounded top of the meat (the fatty side) lightly and evenly with Tuscan Herbed Salt
. Cover the top of the meat with the bacon, overlapping the edges a little and tucking the ends under the meat if necessary. Tie the bacon in place with kitchen twine every 1 to 2 inches to hold firmly in place. Trim off the loose ends of the strings close to the knots. - Wrap the meat in plastic wrap and refrigerate for at least 4 hours and preferably overnight. Let the meat rest at room temperature for 30 minutes before roasting.
- Preheat the oven to 400 F. Discard the plastic wrap. Place the meat on a wire rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the center of the pork registers 150 F, 1 hour to 1 hour 15 minutes. Transfer the roast to a carving board and let rest for 15 minutes before carving. The internal temperature will rise to about 155 F as it rests.
- Remove the strings, carve the roast into serving portions, and serve warm with the
- Fig and Red Wine Sauce