Bacon-Wrapped Pork Roast with Peach Sauce
Wrapping superlean pork loin in bacon does more than impart smoky flavor. It also helps keep things moist.
Why This Recipe Works
Wrapping a pork loin roast in bacon not only adds big, smoky flavor to the mild meat, but it also encases the roast in a layer of protective fat that bastes the pork as it renders. To add extra flavor and juiciness, we first rub the pork with a mixture of salt and sugar and let it chill for at least an hour. We found that achieving a rosy, moist roast with a beautifully browned bacon crust required a two-pronged cooking approach: We roast the pork in a low 250-degree oven until it reaches 90 degrees. Then, we crank the oven to 475 degrees to brown the bacon and finish cooking the roast. Brushing the bacon with a quick-cooking peach sauce gives it a rich, lacquered appearance.