Bacon-Wrapped Pork Loin with Warm Dijon Potato Salad
Today’s lean pork often cooks up dry and flavorless. We wanted tender meat and a simple side dish—and only one dirty dish.
Why This Recipe Works
Wrapping our pork loin with bacon kept the meat in our Bacon-Wrapped Pork Loin recipe moist and served, both visually and flavor-wise, in lieu of a seared crust. We took advantage of the remaining space on our baking sheet and decided to include a Warm Dijon Potato Salad side dish. We roasted the potatoes right next to the pork, then tossed them with a simple Dijon vinaigrette that we’d warmed in the microwave.
© 2018 America's Test Kitchen. All rights reserved.