This pork loin is slathered in a Puerto Rican adobo (in other words lots of garlic) and then draped in bacon. How can you go wrong?! The pork loin is very tender, juicy, and chock full of flavor. It is relatively quick and simple to make with a show stopping end result; a perfect recipe in my book.
Place all the Adobo ingredients in a food processor and blend until you have a loose paste. DO NOT skimp on the seasoning.
Blot the pork loin dry and place it in the middle of a deep baking pan.
Pour the adobo on top of the pork loin and spread with a spatula.
Poking holes all over the pork loin with a sharp knife and add adobo into the holes is optional.
Wrap the pork loin with slices of bacon. Just drape, or take the time to make a nice basket weave. I weave on a cutting board and transport the result with a large spatula and tuck the ends under the roast.
Roast the pork loin in a deep baking pan at 500° F for 15 minutes.
After 15 minutes, lower the temperature of the oven to 350° F.
Allow the pork to cook until a meat thermometer inserted reads 140°. Once it reads 140° (about 1hr 15 minutes) remove the roast from the oven and tent it with aluminum foil while it rests for 15 minutes.
Bind the gravy with a little corn starch and serve hot.
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|Serving Size: 1 Serving (33g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 145 (100%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 19.3mg||6 %|
|Sodium 577.7mg||20 %|
|Potassium 83.7mg||2 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.4g|
|Protein 3.5g||5 %|
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Calories per serving: 145
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