By Jacob Mathias

Hello, fellow eaters. I hope your transition into the beginnings of fall has been a good one. With cooler weather comes warmer dinner and pork roast always does the trick for a cool weeknight meal. 

With something like pork tenderloin, it’s always important to remember that it has very little fat. That makes it a little healthier but also trickier to cook. The important thing to do here is cook hot and fast; this will cook the meat to a safe doneness while protecting the little fat and juices that are already in the meat.

Wrapping the loin in bacon will also help with this, but be careful that you don’t burn the bacon.

You’ll also have to tie the roast in order to keep it together and keep flavor and moisture. You can certainly use a butcher’s tie using one long piece of butcher’s twine or just use a bunch of short pieces and tie multiple knots.  There are tons of YouTube videos that show you how to tie a roast if you really want to learn but know that it will make the difference in your roast preparation.

You will need:

1 pork tenderloin, rinsed and patted dry
1 tsp thyme
1 tsp garlic powder
1 tsp rosemary
1 tsp black pepper
6 strips of bacon
Preheat oven to 400 degrees.
Lay the bacon down side by side into a sheet on some waxed paper; sprinkle the herbs and seasonings on the bacon and place the tenderloin on one end.

Carefully roll the bacon around the tenderloin, using the waxed paper to keep your fingers and the counter from sticking and pulling everything apart.

Place the wrapped roast down so the area where the bacon ends come together are pointed up, this will make it easier to tie.

Tie the roast six times using whatever method you choose.

In a large skillet over medium heat, brown the tied roast on all sides.  Place skillet in oven for 20-25 minutes until internal temperature reaches about 140 degrees.  Remove from oven and allow to rest for 10 minutes before slicing into ½ inch pieces.

Serve with whatever side you’d like, but I do recommend some kind of green vegetables as the meat is quite rich.

And remember, Live to Eat!