I’ve made this twice now and it always comes out so tasty and everyone loves it. I’ve yet to get a good picture of it because it goes too quickly and when it comes to Christmas dinner, no one wants to wait while I take photos. I did want to wait any longer for a good picture. I had to share this with you. It’s so easy, so tasty, so pretty, you just can’t go wrong. This year, I did change things. The first year I layered the bacon the way the recipe suggests. I liked how it was different than most bacon wrapped pork roasts, but when it came out the bacon was so crispy that wherever the twine was placed it cracked and fell apart. So, this year I wrapped the bacon the roast. No twine was needed this way. I also skipped the salad this year, but last year I used spinach and arugula and it tasted great. I know out West you can get arugula pretty inexpensively, but here in Maine it’s hard to come by. The greens really make the roast pop though, so if you’re entertaining I suggest putting something underneath it to show off your work!
Honey Mustard Pork Roast with Bacon
- 1/4 cup Dijon mustard
- 2 Tbsp whole grain mustard (Maille recommended)
- 2 Tbsp honey
- 2 Tbsp chopped fresh rosemary leaves
- 2 garlic cloves, minced
- 1 (3 1/2) center-cut, boneless, pork loin roast
- 12 slices bacon (about 1 pound)
- 3 Tbsp fresh lemon juice
- 3 Tbsp extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 5 cups (5 ounces) baby arugula
For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.
Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.
Source: Giada De Laurentiis