Bacon-wrapped pork loin in honey mustard – A detailed recipe for cooking. Share with friends: 
Time: 2 hours. 10 min. Difficulty: medium Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pork
- 1 piece of pork (1.5 kg.) Boneless, fry
- 12 slices of bacon (about 450 gr.)
- 1/4 Art. mustard
- 2 tbsp. l mustard
- 2 tbsp. l honey
- 2 cloves of garlic, chop
- 2 tbsp. l chopped rosemary leaves
- Special equipment: kitchen twine
Leaf salad
- 3 tbsp. l lemon juice
- 3 tbsp. l olive oil
- 150 gr. arugula
Recipes with similar ingredients: pork, bacon, arugula, mustard whole grains, rosemary, honey
Recipe preparation:
- For pork: place the wire rack in the bottom 1/3 of the oven. Preheat the oven to 170 degrees. Add to a small bowl mustard, mustard, honey, garlic and rosemary and mix until homogeneity. Put the pork in a baking dish and evenly cover it with mustard mixture. Put slices of bacon all over the length of a piece of pork. Using 3 pieces of kitchen twine, fix the bacon in place.
- Bake for 1 hour. Cover the pan with foil and cook more. 10-20 minutes Remove the mold from the oven and transfer the pork to chopping board. Cover the mold with foil and let the meat cool in within 20 minutes Remove the kitchen twine and chop the pork into portioned slices.
- In a small bowl, mix lemon juice and oil until homogeneity; season with salt and pepper. Mix with leaves arugula. Serve baked pork loin on a leaf pad arugula, and with peas as a side dish. This dish is suitable Pinot noir wine.
