Ingredients
Ingredients
12 ounces sliced bacon, chopped
3 tablespoons yellow mustard seeds
2 tablespoons caraway seeds
2 tablespoons vegetable oil
2 teaspoons ground ginger
Two 4-rib, bone-in pork loin roasts (3 1/2 pounds each)-chine bones removed
(or any pork tenderloin cut)
Salt and freshly ground black pepper
Preparation
Directions
- In a food processor, combine the bacon, mustard seeds, caraway seeds, vegetable oil and ground ginger and process to a paste. Set the pork loin roasts on a large rimmed baking sheet. Spread the bacon paste over the meaty side of the roasts and refrigerate overnight. 2. Preheat the oven to 400°. Bring the roasts to room temperature and season all over with salt and pepper. Set the pork in a roasting pan, fat side up. Roast in the upper third of the oven for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the thickest part of the roasts registers 150°. Transfer the roasts to a carving board and let rest for 10 minutes. Carve the roasts and serve.
Side note: I used a boneless tenderloin w/ fat top. I grilled it on in-direct heat with applewood smoke and it was AMAZING.
