Because a bone-in Pork Loin Roast with a quarter inch of fat on the outside is now considered a special order, we’ll be using a boneless pork loin that can be found in most grocery stores along with bacon. What this does is allow the bacon to not only impart some smoke, but also moisture.
- 1 Four Pound Pork Loin Roast
- 1 Pound of Smoked Bacon (regular thickness)
- Stockcar BBQ Hogs On The Run Seasoning
- Roasting Pan with a rack strong enough to hold the roast.
- A piece of aluminum foil for tenting the roast while it rests.
- Digital cooking thermometer, Analog meat thermometer, or Instant read thermometer (I really prefer a digital cooking thermometer with a probe and an alarm so that I don’t miss when the roast reaches temperature.)
- Preheat the oven to 375 degrees
- Create a woven placemat with the bacon.
- Start this by laying 6 pieces in one direction.
- Lay a piece of bacon across the bottom lifting every other slice so you have an over and under pattern.
- Continue weaving the bacon slices, alternating over and under until you have a ‘BacoMat‘.
- Season your roast with the medium coating of Hogs On The Run seasoning.
- Place the roast centered along the front edge of your ‘Bacomat’ and roll it so that the bacon is surrounding the roast.Tuck the ends to the bacon together so that the whole roast is covered.Transfer to the roasting rack with the bacon seam on the bottom.
- Cook your roast to 155 degrees internal.
- Remove from the oven, transfer to a cutting board, tent with the aluminum foil, and allow to rest for at least 10-15 minutes before slicing.
Race fast - cook slow - Enjoy life