Wednesday, August 24, 2011

Roast Pork Loin with Bacon and Brown Sugar Glaze and Pan-Roasted Green Beans

I made this pork loin recipe for Tim a week or so ago, and we really enjoyed the dish.  The spice rub has just the right hit of spice, and the brown sugar glaze is sweet and delicious.  Plus, you can never go wrong with wrapping pork in more pork!  I did overcook it a bit since I couldn't find a meat thermometer - I definitely recommend using one to make sure you get your pork to the perfect temperature.  Even so, the bacon and glaze ensured that the pork was still moist and tasty.  The beans make a nice, quick side dish that adds a bit of green to the plate.  The acid from the lemon juice is necessary to cut through the richness of the pork.  Although I usually roast my beans in the oven, the recipe is a nice alternative if your oven is already full with another dish.

Roast Pork Loin with Bacon and Brown Sugar Glaze (adapted from the Comfort of Cooking, original recipe here
Serves 4

For the pork:
1 tsp salt 
1/2 tsp chili powder
1/2 tsp ground cinnamon
1/4 tsp paprika
1/4 tsp coarse ground black pepper
1/4 tsp ground cumin
1 boneless pork loin, about 1-1/2 pounds, trimmed
Bacon (2 to 4 slices, depending on their size)

For the glaze:
1/2 cup brown sugar, packed
1 T flour
1 T cider vinegar
1/2 tsp Dijon mustard

1. Preheat the oven to 350 degrees.  Line a roasting pan or casserole dish with foil.
2. Whisk together the salt, chili powder, cinnamon, paprika, pepper, and cumin.  Rub all over the pork, and then place the pork in the baking dish.  Cover the pork with the bacon, laying the strips diagonally and cutting to size with kitchen scissors.
3. Roast for 35 minutes.
4. Meanwhile, make the glaze.  Combine the brown sugar, flour, vinegar, and mustard in a saucepan.  Simmer for one minute.  Remove the pork from the oven and spoon the glaze over the pork.  Roast until the pork registers 160 degrees on a meat thermometer, 10-15 minutes longer.  Remove from the oven and let rest for a few minutes.  Slice and serve.

Pan-Roasted Green Beans (adapted from The Bake-Off Flunkie, original recipe here)
Serves 4

1 T oil
12 ounces green or wax beans, or a mix
1/2 medium onion, thinly sliced
1/2 tsp coarse salt, divided
Freshly ground pepper
Juice of one lemon

1. Heat a large skillet over medium-high heat.  Add the oil and heat 30 seconds.  Add the beans and onion, and cook three minutes, stirring often.  Add 1/3 cup water, cover, and steam for 5 minutes.
2. Remove the cover, add 1/4 tsp and cook over high heat, stirring often, until the beans are al dente and slightly charred.  Stir in the remaining 1/4 tsp salt and pepper to taste.

I'm sending this post off to These Chicks Cooked!


  1. You're so right! What could be better then wrapping pork in pork.. lol.. Looks delicious!

  2. I usually just keep pork loin simple with spices, but I like the sound of this brown sugar rub. Great idea!

  3. The spices that go to this pork sound perfect. Love that you also add a little kick with chili powder.