by mtlabor
View
my 139 recipes »
Photo by mtlabor
mtlabor's Notes:
3 pounds bone-in pork loin roast Ask a question about this ingredient
5-6 pieces of bacon Ask a question about this ingredient
1/2 teaspoon chili powder Ask a question about this ingredient
1/4 teaspoon hot Spanish paprika Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/4 teaspoon cumin Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1/2 cup dark brown sugar Ask a question about this ingredient
1 tablespoon flour Ask a question about this ingredient
1 tablespoon apple cider vinegar Ask a question about this ingredient
1/4 teaspoon mustard powder Ask a question about this ingredient
So let's line a roasting pan with aluminum foil and place your big hunk of pork on that sucker. Preheat your oven to 375F.
Ask a question about this stepIn a small bowl, make your spice rub. Combine the salt, black pepper, paprika, cumin, cinnamon, and chili powder.
Ask a question about this stepAnd give that pork a good rub down.
Ask a question about this stepThen we'll wrap the whole thing in some bacon. P.S. - the technical term for wrapping something in fat (in this case, bacon) is "barding."
Ask a question about this stepPlace the roast in the oven and roast for about 50-60 minutes.
Ask a question about this stepMeanwhile, in a small saucepan under medium heat, combine the ingredients for the glaze - the brown sugar, flour, cider vinegar, and mustard powder.
Ask a question about this stepSimmer until the sugar is dissolved.
Ask a question about this stepDrizzle glaze over top of pork roast and continue to roast for about 25-35 minutes longer, or until internal temperature has reached 160F.
Ask a question about this stepLet rest for about 10 minutes and then slice into 1 inch thick portions. Serve with your starch of choice and enjoy!
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Great tasting pork and the bacon tasted llike cany. I served this with cast-iron pan roasted findgling potatoes. The tin foil tip was very smart with the sugar glaze. Thanks!