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LowCarb - Bacon Wrapped Cinnamon Pork Loin

Source of Recipe

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Recipe Introduction

This recipe is re-printed from the book American Harvest. This fabulous cookbook, an effort of The American Academy of Chefs/Honor Society of the American Culinary Federation, is a collaboration of fifty premier chefs sharing their favorite recipes from America's regional cuisine. This particular recipe is from Rudy Garcia, CEC, AAC, Executive chef, Culinary Arts, Los Angeles Mission College, Los Angeles, California. Here are Chef Garcia's notes: "As recently as seventy-five years ago, California's San Fernando Valley, including the areas now known as Burbank and Glendale, was nothing but farmland. Many of the farmers raised pork in this 50-square-mile region, about 25 miles from downtown Los Angeles. The technique of wrapping the pork in bacon adds a smoky flavor to the pork. More importantly, the bacon keeps the pork moist when cooking-the lean pork loin would dry out otherwise. Pine nuts are often used in mole sauces, along with other nuts like peanuts, almonds, walnuts, or pumpkin seeds."

List of Ingredients

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LowCarb - Bacon Wrapped Cinnamon Pork Loin

2 tablespoons peanut oil
1/2 C pine nuts (pignoli)
1 tablespoon minced garlic
1/2 onion, diced
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint
1 tablespoon sesame oil
2 teaspoons ground cinnamon
3 lbs. boneless center-cut pork loin, butterflied
salt and ground white pepper to taste
6 slices uncooked slab bacon

Serves 10

Preheat oven to 350°F.
Heat the peanut oil in a small skillet over medium heat. When hot, add the
pine nuts and garlic and cook, stirring, until lightly browned, 3 to 4
minutes. Transfer to a medium bowl to cool. Add the onion, cilantro, mint,
sesame oil, and cinnamon to the bowl and stir to blend. Rub this mixture all
over the pork loin. Roll the pork loin into a cylinder, tying in places with
kitchen twine to keep it closed and uniform. Season with salt and white
pepper; wrap the bacon slices around the meat.
Place the pork on a roasting rack set in a medium roasting pan. Roast for 50
minutes or until a meat thermometer inserted in the center registers 150°F.
Transfer the pork to a warm platter and set aside to rest for 10 minutes.
Note that the meat will continue to cook while it rests. Slice the pork into
1/4-inch slices and serve.


Recipe