Grill-roasted, Bacon-wrapped Pork RoastFrom homeofficedad 6 years ago
- 3-4 lb. pork loin roast (NOT a tenderloin) shopping list
- 16 strips of bacon shopping list
- 6 cloves garlic shopping list
- 2 T fresh thyme leaves shopping list
- 4 sprigs of sage (cut with scissors into small bits) shopping list
- 1/2 C olive oil shopping list
- 2 T salt shopping list
- 2 T coarse pepper shopping list
How to make it
- 1) Spread out parchment paper on the counter. This is critical to being able to neatly wrap the roast later.
- 2) Lay out four strips of bacon (running "North-South" on the paper), with enough space in between each for another strip of bacon.
- 3) Lay first strip of bacon horizontally across the tops of the 4 vertical strips, then fill in the spaces between the vertical strips with 4 more strips (so now the first horizontal strip is "woven" into the vertical strips). See Photo
- 4) Then, lift every-other vertical strip, and place second horizontal strip. See Photo
- 5) Keep weaving until you have 8 horizontal strips woven into the 8 vertical strips. See Photo
- 6) Add garlic, thyme, sage, salt, pepper, and olive oil to a mini-processor and grind into a wet rub.
- 7) Trim roast of fat (we ARE going to wrap it in bacon, after all) and silver skin. Massage rub into roast.
- 8) Place roast in center of bacon blanket See Photo. Use parchment paper to gently lift and wrap the first side of the bacon around the pork See Photo . Peel back the paper, and then repeat for the second side. Trim excess bacon from the ends using kitchen scissors (if you use a knife for this, you are almost guaranteed to mess up the weave). See Photo
- 9) Slide wrapped roast to the back of the counter, and lay out enough plastic wrap to completely wrap the roast. Cut 5 lengths of butcher twine (just long enough to tie around the roast) and lay them out on the plastic See Photo. Carefully transfer the roast from the paper to the plastic wrap, and tie off the roast. Tie the middle string first, then the two ends, then the remaining 2 strings in between. See Photo
- 10) Wrap up the roast in plastic, and allow to marinate in the fridge for several hours.
- 11) Remove roast from refrigerator one hour before cooking to allow the center to warm up a bit before hitting the grill.
- 12) Set up a charcoal grill with hot coals on each side of the grill, and no coals down the center. When ready, place the roast in the center of the grill, with no coals directly underneath. Cover and roast for 30 minutes.
- 13) After 30 minutes, check for temperature. I've had these go anywhere from from 35 to 55 minutes, depending on the diameter of the roast, variations in charcoal quality, etc., So keep checking in every 5 minutes or so until it reaches the done-ness you prefer. I like it a little pink, which is usually around 40 minutes in my Weber.
- 14) When roasted, allow pork to rest at least 15 minutes before removing the strings and slicing.