Rating: 3 stars
5267 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 5267
  • 4 star values: 0
  • 5 star values: 0
  • 5,267 Ratings

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.Plus: Ultimate Holiday GuidePlus: More Pork Recipes and Tips

Marcia Kiesel
December 2008

Gallery

Recipe Summary

active:
20 mins
total:
1 hr 40 mins
Yield:
10 to 12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement
Advertisement