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Prep 15 mins
Cook 50 mins
Wrapping the pork in bacon adds a smoky flavor to the pork helps to keep the pork moist while cooking. I am nuts about cinnamon anything and find the flavor goes very well with pork.
- 2 tablespoons peanut oil
- 1⁄2 cup pine nuts
- 1 tablespoon minced garlic
- 1⁄2 onion, diced
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped of fresh mint
- 1 tablespoon sesame oil
- 2 teaspoons ground cinnamon
- 3 lbs boneless center cut pork loin, butterflied
- white pepper
- 6 slices uncooked thick slab bacon
- Preheat oven to 350*F Heat the peanut oil in a small skillet over medium heat.
- When hot, add the pine nuts and garlic and cook, stirring, until lightly browned, 3 to 4 minutes.
- Transfer to a bowl to cool.
- Add the onion, cilantro, mint, sesame oil and cinnamon to bowl and stir to blend.
- Rub this mixture all over the pork loin.
- Roll the pork loin into a cylinder, tying in places to keep it closed and uniform.
- Season with salt and white pepper; wrap the bacon slices around the meat.
- Place the pork on a roasting rack, set in a medium roasting pan and roast for 50 minutes, or until a meat thermometer inserted in the center registers 150*F.
- Transfer to a warm platter and let rest for 10 minutes.
- Note that the meat will continue to cook while it rests.
- Slice the pork into 1/4 inch slices and serve.
This was yummy! Some changes I made: used olive oil (didn't have peanut oil), used coriander (had no cilantro), used dried mint (had no fresh), and used a pork tenderloin (that's what was in the freezer!) Roasted it for 45 minutes and it was perfect. Will definitely make this again. Thanks. :D