This post has been sponsored by The National Pork Board. I received compensation, but all opinions are my own.
The holidays are all about breaking bread with the ones you care about! I love spending the winter holidays with the company of my family.
This past year, I have started to have quite an appreciation for Pork! In 2011, the FDA lowered the cooking temperature of pork to an internal temp of 145 degrees f with a three minute rest time. I love this change! I started cooking my pork loin medium-rare, and man does it taste amazing! Medium-rare pork loin is so tender and flavorful!
Not only are the holidays about spending time with family, but giving back to those who are in need is also very important. The National Pork Board will celebrate “Porksgiving” – a time for giving back (with pork) to those who give back – from November 2 through the end of the year. After all, there’s no better way to show someone how much you appreciate them than with a home-cooked meal – and there’s no better home-cooked meal than one made from pork. My brother Kurt and his wife, Celia, are the most generous people I know. If they see an opportunity to give back to those in need, they help.
Last Christmas, Kurt, and Celia spent much of their weeks before Christmas, buying gifts for an Iraqi refugee family. One thing that Celia told me that was eye-opening about this experience was that these refugee children were asking for simple items, items like hats and gloves. Things that you and I take for granted.
This bacon-wrapped pork loin with orange-cranberry glaze is perfect for the holidays. The aroma of this dish that filled my homemade me wish that the holidays were here already!
This dish was delicious and easy, only using a few ingredients. If you want this dish to turn out well, my best advice is to keep taking the temperature of the pork while it’s cooking. You will want it roasted just right.
I added Rosemary to the cranberry glaze; it added the perfect about of depth.
Bacon-Wrapped Pork Loin with a Cranberry-Orange Glaze
1 2-3 pound pork loin roast
6-7 slices of bacon
Salt and pepper
One tablespoon olive oil
1 1/2 cups of fresh cranberries
Juice and zest of 2 oranges
One sprig rosemary, chopped
1/3 cup of orange marmalade
Method: Preheat oven to 350 degrees and heat a nonstick skillet on the stove over medium-high heat. Liberally sprinkle the pork loin with salt, pepper, and oil. On the stove, sear the pork over medium heat until its light brown on all sides, 1 – 2 minutes per side. Remove the pork from the heat. Wrap the pork loin with bacon and place it in the oven.
Meanwhile, cook your cranberry glaze. Place cranberries, orange juice and zest, rosemary, and orange marmalade in a saucepan. Cook the sauce over medium heat for 10 minutes and set aside. After 20 minutes brush about 1/2 the glaze over the pork. Cook for an additional 20 minutes. After 35 – 40 minutes of cooking, start taking the temperature every few minutes. Once the Pork has achieved an internal temperature between 145 degrees F and 160 degrees F., remove the pork from the oven and let it rest for three minutes. Brush the rest of the glaze on the pork.
I love cooking for my family and reminding them of how wonderful they are! I can’t even tell you how excellent this pork was. So tender and juicy!!!!
Get inspired to give back with juicy, tender pork all season by visiting www.PorkBeInspired.com/Porksgiving. There, the National Pork Board will share inspiration via stories that feature how Americans are giving back and the fans who say thanks to the gift of pork. Find more recipes to share during Porksgiving at www.Facebook.com/porkbeinspired and follow the brand on Twitter, Pinterest, and Instagram.