For Christmas dinner I will serve wrapped pork loin. It is aromatic and super juicy

Although pork loin often ends up on the table on weekdays, this recipe completely changes its taste. Its version wrapped in bacon is not only juicy, but also aromatic and unique. And this is what Christmas dishes should be like. This year it is pork loin wrapped in bacon I will serve it to my guests for Christmas.

A Christmas menu is not easy to plan. On these days, I want the dishes served to be unique and unusual emphasized the nature of family meetings. So I reach for sophisticated recipes and I’m not afraid to spend a little more time in the kitchen.

The second important issue worth taking into account when planning a Christmas dinner is the guests’ preferences. It’s difficult to decide individually with everyone, so I choose dishes using well-known products.

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Recipe for pork loin wrapped in bacon Therefore, it will be a perfect option for Christmas dinner. Its basis is the well-known meat. However, the method of preparation and serving gives it an extraordinary taste and aroma, emphasizing a Christmas gathering with family.

How to bake it will allow you to obtain soft and juicy meat. However, choose good quality pork loin and pay special attention to the spices used. They will give it a Christmas aroma. To prepare pork loin wrapped in bacon you need::

• 1 kg boneless pork loin,
• 200 g of smoked bacon, sliced,
• 250 g dried cranberries,
• 1 onion,
• 1 tablespoon of chopped fresh thyme,
• 2 cloves of garlic,
• 1 tablespoon of mustard,
• 1 tablespoon of honey,
• 1 teaspoon of powdered sweet pepper,
• ¼ teaspoon of powdered hot pepper,
• ½ teaspoon freshly ground pepper,
• 5 grains of allspice (ground in a mortar),
• salt (to taste),
• rapeseed oil (for marinating and frying).

How to make pork loin wrapped in bacon?

1. Start preparation with the marinade. Mix 1-2 tablespoons of oil with honey, mustard and pressed garlic. Add paprika powder, pepper, allspice, salt.
2. Wash the meat thoroughly and remove any membranes and harder fat. Then cut the pork loin like a roulade, snail-like, to create a rectangular slice.
3. Rub the marinade all over the meat, roll it up and wrap it in foil. Place the prepared pork loin in the refrigerator for at least an hour.
4. Meanwhile, prepare the stuffing. Soak the cranberries in water and then chop them finely. Cut the onion into cubes and fry in a pan with oil. Halfway through frying, add thyme. Mix the fried onion with cranberries and season with salt and pepper.
5. Unfold the pork loin and spread the stuffing over the entire surface of the meat. Leave a free margin on the side to make it easier to roll. Roll up the pork loin and secure with toothpicks. Then cover the meat with bacon slices and put it in the fridge for a few hours. If the meat continues to unravel, you can secure it with string.
6. Bake the pork loin in an ovenproof dish in an oven preheated to 180 degrees Celsius for about an hour. At the end, remove the lid of the dish to brown the bacon and bake for another 15-20 minutes.

Still warm and cut into slices, it goes perfectly with a set of salads, potatoes or rice. You might as well serve it cold as appetizer or cold plate.

Source: Terazgotuje.pl, kontakter.pl