So how does one achieve a gorgeous holiday entrée without hours in the kitchen? They serve this beautiful Bacon Wrapped Pork Loin with a Spiced Dried Plum Sauce.
Sounds fancy doesn’t it? Bacon Wrapped Pork Loin is fairly simple to prepare and doesn’t need a lot of prep time before popping it in the oven. Once it’s in the oven, whip up the sauce and hold it until it’s time to serve. This mouth-watering recipe will leave you time to prepare other dishes for your celebration, as well as time with your guests. Which is what I love the most… time with my guests! And the cocktails of course. 🙂
I love the rustic simplicity of wrapping strips of bacon around lean pork loin. This adds flavor and moisture which adds beautiful depth to this dish.
Serving the Bacon Wrapped Pork Loin with a spiced dried plum sauce laced with spices that compliment both pork and bacon, completes this gorgeous flavor profile – but still keeps the entrée simple.
To complete this meal, I paired this Bacon Wrapped Pork Loin with a sassy bowl of Gorgonzola Mashed Potatoes, because bacon wrapped anything simply needs mashed potatoes. To lighten up the flavors and refresh the palate, I also paired the meal with an Arugula and Citrus Salad to finish. Keeping the meal low fuss in preparation but high in flavor for the ultimate holiday dinner celebration.
Because I originally created this Bacon Wrapped Pork Loin for the good folks at Western Horse & Gun Magazine (holiday 2015 issue), I thought I’d end with a closing sentence of western wisdom.
In the words of the cowgirls and cowboys before us… get up and dust your trail to a mighty tasty holiday celebration and take a stab at this Bacon Wrapped Pork Loin with Spiced Dried Plum Sauce – for the ultimate Yehaw from all your guests.
Happiest of Holidays to ya!
- 2 ½ - 3lbs Pork Loin, remove from the fridge about 30 minutes prior to roasting
- 2 teaspoons dried Italian Herbs (oregano, Italian parsley, rosemary, sage, marjoram)
- 1 teaspoon of salt
- ½ teaspoon fresh cracked black pepper
- 12 ounces sliced bacon, enough slices to cover the entire pork loin (not thick sliced)
- 1-2 tablespoons extra virgin olive oil
- 10 ounce package of dried plums
- 1 ½ cups dry white wine
- ½ pint heavy cream
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 heaping tablespoon of red currant jelly (I’ve also used my homemade blackberry jelly and it was delicious)
- 1-2 tablespoons chopped fresh Italian parsley for garnish
- 3-4lbs Yukon Gold Potatoes, peeled and quartered
- 1 cup of heavy cream, slightly warmed
- 4 tablespoons unsalted butter, room temperature
- 4 ounces crumbled good quality Gorgonzola
- Salt and fresh cracked black pepper to taste
- Fresh chopped chives for garnish
- 1-2 cup assorted citrus wedges (grapefruit, mandarin oranges, blood oranges, etc)
- 4-6 cups baby arugula leaves, packed
- 6 ounces crumbled goat cheese
- 1/4 cup toasted pine nuts (optional)
- Drizzle good quality aged balsamic vinegar
- Drizzle good quality extra virgin olive oil
- Salt and pepper to taste