Bacon Wrapped Pork Loin
By Giant Eagle
Prep Time: 10 min.
Cook Time: 60 min. + 15 min. rest
Preheat oven to 375°F. Chop the sage. Slice the green onions. Drain the beans. Thaw the okra.
In a small bowl combine the salt, ground black pepper and sage. Set aside.
Rub the pork loin with sage, salt and pepper mix. Place the pork loin on a rack over a sheet pan or roasting pan. Lay the bacon slices crosswise over pork loin overlapping them slightly. Tuck ends of bacon under pork loin.
Bake for 1 hour and 15 minutes or until the internal temperature of the pork loin reads 145°F. Remove from the oven then remove the pork loin from the pan and let rest for 15 minutes before serving.
Meanwhile, place the rice in a small pan with 1½ cups water and a pinch of salt. Cover the pan and place over high heat and bring to a boil. Reduce the heat to low and cook for 15 minutes. Add the okra and black eyed peas and re-cover the pot. Remove from the heat and let sit 5 minutes. Add the sesame seeds and green onion then stir all together.
*For food safety, cook pork to an internal temperature of 145°F, resting for 3 min.
Approximate Nutritional Information (Per serving):
Calories 600, Fat 24g, Sat Fat 8g, Trans Fat 0g, Cholesterol 115mg, Sodium 1850mg, Total Carbohydrate 49g, Fiber 6g, Sugars 2g, Protein 50g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Dairy-Free, Egg-Free
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