Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Rosemary Bacon Wrapped Pork Loin

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $7.61 One serving costs about $7.61 One serving costs about $7.61

$7.61 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 gluten-free,dairy-free,healthy,paleo,primal,gluten free,dairy free,paleolithic,primal
spoonacular Score:83%

Spoonacular Score: 83%

 

Rosemary Bacon Wrapped Pork Loin is a gluten free, dairy free, paleolithic, and primal recipe with 3 servings. One serving contains 1320 calories, 177g of protein, and 60g of fat. For $7.61 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. A mixture of rosemary, garlic - crosswise, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 83%, this dish is great. Delicious! Bacon-Wrapped Pork Loin, Bacon-Wrapped Pork Loin With Cherries, and Bacon-Wrapped Maple Pork Loin are very similar to this recipe.

Ingredients

Servings:
4
4  garlic cloves
garlic cloves
2 heads
2 heads garlic
garlic
4 sprigs
4 sprigs fresh rosemary
fresh rosemary
4 sprigs
4 sprigs whole fresh rosemary
whole fresh rosemary
1.5 tsps
1.5 tsps kosher salt
kosher salt
4 Tbs
4 Tbs olive oil
olive oil
some
some black fresh ground pepper
black fresh ground pepper
5.5 lb
5.5 lb pork tenderloin
pork tenderloin
4 slice
4 slice bacon
bacon
4  garlic cloves
4
garlic cloves
2 heads garlic
2 heads
garlic
4 sprigs fresh rosemary
4 sprigs
fresh rosemary
4 sprigs whole fresh rosemary
4 sprigs
whole fresh rosemary
1.5 tsps kosher salt
1.5 tsps
kosher salt
4 Tbs olive oil
4 Tbs
olive oil
some black fresh ground pepper
some
black fresh ground pepper
5.5 lb pork tenderloin
5.5 lb
pork tenderloin
4 slice bacon
4 slice
bacon

Equipment

baking pan
baking pan
kitchen thermometer
kitchen thermometer
bowl
bowl
oven
oven
baking pan
baking pan
kitchen thermometer
kitchen thermometer
bowl
bowl
oven
oven


Instructions

Preheat the oven to 425 Toss the chopped garlic, chopped fresh Rosemary, salt, pepper and 2 tbs olive oil together in a small bowl. Rub mixture on the pork loin and place in a zip lock bag and allow to marinate in the refrigerator x 1 hour up to 24 hours. When ready to cook, spread the whole fresh rosemary sprigs in the bottom of an oven safe large baking dish. Remove tenderloin from the zip lock bag and wrap with the four slices of bacon so that the bacon slices begin and end on the bottom side of the tenderloin (to secure bacon in place) Lay the tenderloin on top of the rosemary sprigs and then place the halved garlic beside the tenderloin (as close a possible) in the baking dish. Drizzle everything with the remaining 2 tbs of olive oil and any remaining contents of the marinating bag. Roast in the oven at 425 until an instant read thermometer reads 145. This will depend on the size of the pork loin and the temperature the pork loin began at. So- start checking at about 25 minutes (remove roast from the oven, insert thermometer in the thickest part of the roast allow to read. Replace into the oven if needed and check again in about 5-10 minutes. Do not allow roast to go over 145 or will start to be dry, stringy and chewy). When roast has come to the correct temperature, remove from the oven and allow it to rest for 10 minutes that means, dont do anything to it for 10 minutes. This allows time for the juices to go back into the meat so that it will be juicy and tender.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $7.60
Ingredient
4 garlic cloves
2 heads garlic
4 sprigs fresh rosemary
4 sprigs whole fresh rosemary
4 Tbs olive oil
5.5 pounds pork tenderloin
4 slices bacon
Price
$0.27
$1.24
$0.05
$0.05
$0.67
$19.40
$1.13
$22.81

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

Disclaimer

Nutritional Information

Quickview
1319k Calories
176g Protein
59g Total Fat
8g Carbs
57% Health Score
Limit These
Calories
1319k
66%

Fat
59g
92%

  Saturated Fat
16g
102%

Carbohydrates
8g
3%

  Sugar
0.23g
0%

Cholesterol
559mg
187%

Sodium
1793mg
78%

Get Enough Of These
Protein
176g
354%

Vitamin B1
8mg
553%

Selenium
261µg
373%

Vitamin B6
6mg
336%

Vitamin B3
56mg
282%

Phosphorus
2097mg
210%

Vitamin B2
2mg
168%

Zinc
16mg
108%

Potassium
3420mg
98%

Vitamin B12
4µg
75%

Vitamin B5
7mg
73%

Magnesium
234mg
59%

Iron
8mg
49%

Copper
0.82mg
41%

Vitamin E
4mg
31%

Manganese
0.51mg
25%

Vitamin D
2µg
17%

Vitamin K
11µg
11%

Calcium
95mg
10%

Vitamin C
7mg
9%

Fiber
0.56g
2%

covered percent of daily need

Related Recipes