I recently served this roast for the Thanksgiving holiday, thinking a departure from the usual turkey would be a welcome surprise—and it definitely was. The sweetness from the mustards absorbs into the meat, while the bacon keeps it nice and moist and adds a wonderful smokiness. Served over a lightly dressed fresh arugula salad, this will become a fast favorite—I promise.
Recipe information
Yield
6 servings
Ingredients
Roast
Salad
Special Equipment
Preparation
Step 1
For the roast: Place an oven rack in the lower third of the oven and preheat the oven to 350°F.
Step 2
In a small bowl, mix together the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary until smooth. Spread the mustard mixture evenly over the pork. Starting at one end, wrap a piece of bacon around the pork. Wrap another slice of bacon around the pork, making sure to slightly overlap the first piece. Continue with the remaining bacon until the pork is fully wrapped in bacon. Using 6 to 8 pieces of kitchen twine, tied at regular intervals around the roast, secure the bacon in place.
Step 3
Place the pork in a 9 x 13-inch baking pan and roast for 1 hour. Cover the pan loosely with foil and roast for another 10 to 20 minutes, until a meat thermometer inserted into the thickest part of the pork registers 160°F. Remove from the oven. Cover the pan with foil again and allow the pork roast to rest for 20 minutes. Remove the kitchen twine and slice the meat into 1/4-inch-thick slices.
Step 4
For the salad: While the pork is resting, in a small bowl, whisk together the lemon juice and oil until smooth. Season the dressing with salt and pepper.
Step 5
Arrange the arugula on a large platter and drizzle with the dressing. Lay the pork slices on top and serve.
