01 May2007


All these fruit posts of the past week were so starting to give me the runs just reading back over them, so I figured today would be a good day to do another “pork on pork” pork3post. May is the no holds barred eat what I want to eat month. So there, now you know what I will be doing to unravel my body beautiful physique in 30 days flat. Here is a really simple recipe that yields a surprisingly delicious dish. It’s a perfect recipe for dad or older kid to make for mom on Mother’s Day… I did a similar dish with pork tenderloins wrapped in some supposed Canadian bacon last year. But this newer recipe has more herbs, better flavor and overall scored significantly higher on the Marketman yumminess scale. To make, purchase a nice pork loin, the one here must have been about 1.5 kilos and it is locally sourced pork. Season the loin with some salt and lots of freshly cracked black pepper. Next, I used several generous fresh sprigs of thyme that I was thrilled to find at the grocery recently and put them all around the loin…


In the freezer I found some oldish hickory smoked bacon (any interesting bacon will do, or leftover pancetta) and wrapped the loin in several large slices of bacon, with pork5the thyme in between. Place in a heavy ovenproof baking dish and drizzle this all with just a touch of olive oil and place in a 375 degree oven and cook for roughly 50-60 minutes, depending on the size of your loin. If you are unsure about cooking time, use a meat thermometer and when the internal temperature hits about 165 or 170, pull it out to rest on a kitchen counter. Frankly, I think most folks overcook pork and I realize there are lingering fears of trichynosis or other bad bacteria but you need to get the pork just cooked enough to kill the cooties but without drying it out. The whole “blanketed in bacon trick” here helps to keep the meat moister. Next, remove the loin and large bits of bacon and herbs and any excess fat and put the pan on a stovetop burner on medium heat and de-glaze the pan with some chicken broth (about a 1.5 cups) and add about a half tablespoon of cornstarch to make a simple gravy. Serve the sliced pork loin with bits of bacon and the gravy and you will be amazed by the results…



  1. marky says:

    wow!! another wonderful dish marketman.

    May 1, 2007 | 5:28 am


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  3. elaine says:

    Looks like it’s another must-try! I have a couple of bottled dried thyme so I would have to use the dried ones though.

    May 1, 2007 | 6:15 am

  4. wil-b cariaga says:

    also try stuffing dried fruits inside the porkloin. . . good thing for the holidays or even just for a nice dinner party. before at school we stuffed dried prunes, it is nice but prunes are not really my thing so at home i did it with dried apricots and mangoes, works well too. . . just poke a hole in the center, end to end, and stuff, it will also look nice. . .

    May 1, 2007 | 7:36 am

  5. Maria Clara says:

    Pork and pork fat – hickory smoked bacon great combo crowned with fresh thyme and finished it off with the thickened gravy is really way over the top. I want a glass or two of good Sauvignon Blanc to go with it. I love this dish no veggies to cut and prepping involved. Just start off with a clean baking pan or I will use disposable aluminum pan after two glasses or more of wine I’m tipsy.

    May 1, 2007 | 7:38 am

  6. starbuxadix says:

    Definitely a must try for a bacon addict like me. ^_^

    May 1, 2007 | 8:33 am

  7. Queen B says:

    I do this with chicken breast fillet and minus the thyme. I put lemon juice instead. I’ll try the fresh thyme next time.

    May 1, 2007 | 10:15 am

  8. peanutbeanma says:

    what an interesting recipe! must try it. I just make it the boring way – salt, pepper, sage, mustard, honey and thyme. wrapping bacon = heart attack but sure sounds yummy!!!

    May 1, 2007 | 11:15 am

  9. Nikita says:

    funny, had the made the same dish last night! well roasted porkloin that is.. topped it off with chopped rosemary (fresh), thyme (dry), sage (dry), breadcrumbs and olive oil to keep it together to create a “crust”… then added some potatoes to the pan as well, served with romaine lettuce and a red wine vinaigrette. yum yum!

    May 1, 2007 | 2:01 pm

  10. Teddycapz says:

    Great recipe and the results look superb, Mr. Marketman!

    I also prepare my roast loin of pork in a similar way – bacon, thyme and all. If I may, I’d like to suggest the following two cents’ worth of enhancements: aside from salt and pepper, try seasoning the pork as well with some prepared mustard ang granulated garlic; fresh rosemary scattered over the pork along with the thyme will do wonders to the aroma; loosely covering the roast with foil after 45 minutes of baking will prevent the bacon rashers from overbrowning; and deglazing the pan after roasting with about a half cup of white wine before adding a cup of broth will guarantee a more flavorful sauce.

    Keep them great recipes coming, Mr. Marketman!

    May 1, 2007 | 5:00 pm

  11. maddie says:

    I will try this as my” Welcome home from Cebu” dish for the hubby! Thanks!

    May 2, 2007 | 4:54 am

  12. dee says:

    Just in time :) I was actually browsing your archives for roast pork the other day and couldnt find a post. I just purchased a 1.6kilo loin and was unsure what to do with it. And now this! Thanks MM!

    May 2, 2007 | 8:49 am

  13. Dodi says:

    Queen B, next time you ccok it with chicken, stuff it with rosemary, amazing! Sarap naman niyan MM!

    May 2, 2007 | 9:18 am

  14. A.San says:

    Would like to make this for my parents’ anniversary this weekend. How many people does this serve?

    May 2, 2007 | 10:22 am

  15. Marketman says:

    A.San, this would serve 6 probably…buy a bigger piece of meat and it will serve more…

    May 3, 2007 | 2:42 am

  16. Lani says:

    A very easy-to-prepare dish and looks very delicious. I will try this one. Thanks, MM.

    May 3, 2007 | 10:10 am

  17. Cris Liggayu says:

    My husband and I have been missing pork dishes as we now live in Doha where pork is not available unless you have friends inside the US base. This dish is not making it any easy for us. Looks really yummy !

    May 3, 2007 | 8:57 pm

  18. apm says:

    Hi Marketman,

    I totally agree about the overcooked pork. If I may suggest, wrapping the loin in bacon does not guarantee moist meat, in addition to the wrap, I would brine the loin. The basic brining solution would be a cup of salt for every gallon of water. Sugar and herbs may add more flavor elements in the brine.

    May 4, 2007 | 7:32 am

  19. Marketman says:

    apm, yes, brining is excellent and I forgot to do it for this dish but have done it several times before…it results in a far juicier cut of meat… excellent…thanks for reminding me. Cris, I realize I have quite a few readers in the Middle East who have less access to pork than they would like… try this with veal if you can get that… oops, but bacon would still be a problem…

    May 4, 2007 | 10:21 am


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