- 1 Smithfield Roasted Garlic and Herb Boneless Loin Filet1
- 1.25 lbs Smithfield Center Cut Bacon (12 slices)1.25 lbs
- 2 tablespoons Maple syrup2 tablespoons
Turn oven on to 450 degrees F.
On a cutting board, remove any fat and/or silver skin from pork loin with a small, sharp knife. Set aside.
Set down a strip of parchment paper slightly longer than the pork loin. Lay six bacon strips down parallel to each other, flush together. Then weave the six bacon slices perpendicular to the other slices with every other slice laying on top and every other slice going underneath the strip. At the end you’ll have 6 horizontal and 6 vertical slices, woven together to form a checkerboard pattern.
Place your pork loin at one end of the bacon weave. Use the parchment to start wrapping the pork loin in the weave, taking care to not tuck any of the parchment into the weave itself. Once the weave is wrapped around the bacon, you’ll release the parchment paper so it’s laying flat on the cooking sheet. Then wrap cooking twine around the center and two ends to hold bacon in place.
Place parchment in center of jelly pan and place bacon wrapped loin onto parchment. Put in heated oven and cook 15-20 minutes on each side or until bacon is crispy and pork loin registers 145 degrees F.
Remove from oven and brush bacon with maple syrup. Rest in pan for 5 minutes. Carve into slices and serve.