Comments on: Roasted Pork Loin with Bacon & Thyme a la Marketman

By: Marketman

Marketman — Fri, 04 May 2007 02:21:06 +0000

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…

By: apm

apm — Thu, 03 May 2007 23:32:27 +0000

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.

By: Cris Liggayu

Cris Liggayu — Thu, 03 May 2007 12:57:57 +0000

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 !

By: Lani

Lani — Thu, 03 May 2007 02:10:05 +0000

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

By: Marketman

Marketman — Wed, 02 May 2007 18:42:06 +0000

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

By: A.San

A.San — Wed, 02 May 2007 02:22:40 +0000

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

By: Dodi

Dodi — Wed, 02 May 2007 01:18:49 +0000

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

By: dee

dee — Wed, 02 May 2007 00:49:06 +0000

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!

By: maddie

maddie — Tue, 01 May 2007 20:54:05 +0000

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

By: Teddycapz

Teddycapz — Tue, 01 May 2007 09:00:15 +0000

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!