Slow Cooker Bacon Wrapped Pork Loin Roast Food

SLOW COOKER BACON WRAPPED PORK LOIN ROAST

Steps:

• Place cubed sweet potatoes and diced onions into the bottom of the slow cooker.
• Spread ghee onto all sides of the pork loin. Next, rub minced garlic all over pork loin.
• Lay bacon slices out next to each other, (slightly overlapping) and wrap the pork loin tightly with the bacon.
• Place pork loin in the slow cooker on top of the sweet potatoes and onions. Set slow cooker on low, and cook for 3-4 hours or until the thickest part of the pork reads an internal temperature of at least 150 degrees.
• To get the bacon extra crispy, broil in the oven for 2-5 minutes, or until bacon is crisp to your liking. Make sure to place it in the middle of the oven, or at least 5 inches away to prevent the bacon from burning. (Optional)
• Cut pork into thick slices and cover pork with juice from slow cooker before serving. Garnish with parsley or basil.

EASY CROCK POT BACON-WRAPPED PORK LOIN ROAST

Steps:

• 1. Wash pork roast and pat dry. Add salt and pepper to taste. Wrap pork roast in uncooked bacon slices, securing underneath the roast. Cook in crockpot on low heat for about 5 to 6 hours or until bacon is cooked and roast is tender. Transfer to serving platter.
• 2. Pour broth into a sauce pan and bring to a boil. Thicken using about 2 teaspoons of cornstarch mixed with enough milk to make a pourable paste. Add cornstarch mixture to broth a little at a time, whisking constantly. If mixture seems too thin, you may add a little more cornstarch. If too thick, pour in a little milk or water. Continue cooking and whisking until consistency is correct. You may also add salt and pepper to taste.
• 3. Slice roast and serve with gravy.

SLOW COOKER BACON-HERB WRAPPED PORK TENDERLOIN

Steps:

• Pat loin dry. Rub with salt, pepper, garlic & herbs; wrap with bacon. Secure with butcher's twine. Brown loin in oil that has been heated in skillet until seared on each side and bacon is slightly cooked and holds its shape.
• Place wine & water with sliced onion (if using) in crock pot. Place loin on top, cover and cook 6-8 hours on low until cooked through.
• Note: Apple juice can be substituted for the wine with comparable results.

BACON WRAPPED PORK ROAST

Steps:

• Preheat oven to 375 degrees.
• If pork loin is thick, cut it in half vertically so that there are 2 long, but thinner pieces of meat.
• With a knife, poke small but deep holes all throughout the meat
• Insert sliced garlic pieces into these holes.
• Season meat with salt and pepper.
• Wrap bacon slices all around the meat, making sure that no part of the loin is exposed. Bacon slices should be wrapped closely together. For two pieces of roast, it should take about a pack of bacon.
• Finely chop fresh thyme and sprinkle over meat.
• Sprinkle savory over roast.
• Take a large pan and pour in oil and wine, mixing them together.
• Place roast in pan and cover with aluminum foil (do not poke holes).
• Bake the covered roast for 2 1/2 hours, occasionally lifting cover to check liquid levels. Add water to pan as wine and oil diminishes.
• After 2 1/2 hours, remove aluminum foil from pan and continue to cook roast for an additional 30 minutes. This will cause the bacon to become crispy. Add a little wine or water during the last 30 minutes. The end result will be a crunchy outside, with a tender, juicy inside.
• Slice and serve with mashed potatoes, using the juices from the pan as a gravy.