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Bacon-Crusted Pork Loin Roasts

Marcia Kiesel rubs a bacon paste inflected with mustard and caraway seeds over bone-in pork loin roasts before cooking them until brown and crusty.

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  • Total Time:
  • Servings: 10 to 12

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  • 12 ounces sliced bacon, chopped
  • 3 tablespoons yellow mustard seeds
  • 2 tablespoons caraway seeds
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground ginger
  • Two 4-rib, bone-in pork loin roasts (3 1/2 pounds each)—chine bones removed
  • Salt and freshly ground pepper


  1. In a food processor, combine the bacon, mustard seeds, caraway seeds, vegetable oil and ground ginger and process to a paste. Set the pork loin roasts on a large rimmed baking sheet. Spread the bacon paste over the meaty side of the roasts and refrigerate overnight.
  2. Preheat the oven to 400°. Bring the roasts to room temperature and season all over with salt and pepper. Set the pork in a roasting pan, fat side up. Roast in the upper third of the oven for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the thickest part of the roasts registers 150°. Transfer the roasts to a carving board and let rest for 10 minutes. Carve the roasts and serve.

Suggested Pairing

Rich, spicy Zinfandel.

Contributed By Published December 2008

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