Bacon Wrapped Pork Loin

By Giant Eagle

Bacon Wrapped Pork Loin

Serves: 4
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

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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