“Oh, the weather outside is frightful…”! Understatement. It’s flipping cold outside! That arctic BLAST of icy cold air hit us like a brick wall. A FROZEN SOLID brick wall. It’s so cold it literally hurts. So I warmed up the house and filled every room with such wonderful aromas that we nearly forgot all about that nasty North wind! Never have I so NOT looked forward to winter before in my whole entire life. And I used to live in the northwest corner of Indiana where the temps would plummet below zero, the windchill norm would be as low as 20 below and more, and we’d get DUMPED on by the semi-load with “lake effect” snow that could drift as high as 20 feet in a good storm! I know the first snow will be beautiful, but I’m starting to understand why so many elderly people flock to warmer states to retire! I think someday that might just be my plan, too. 😉
Ok, so enough whining. I’m just not used to this icy cold weather yet. 😉 It came early this year and didn’t let us prepare and acclimate! (At least that’s what I keep telling myself!) On to better things….like a nice, flavorful, juicy, tender pork roast all wrapped up in a nice, cozy-warm, flannel blanket of bacon!
Sound better?
So let’s get started!
On a large sheet of foil, the length of two slices of bacon end to end, place two rows of eight slices next to each other overlapping the center just a bit. Set this aside.
Place roast, meaty side-up, onto a small sheet of foil. Coat the top with as much mustard as you’d like, and then pack on a little less than half of the easy gingersnap cookie mixture. Carefully lift up and place coated side-down onto the center of the bacon as shown.
Then you just lift up one slice of bacon at a time, crossing over the top and lining up with the next slice down on the other side. Alternate sides, braiding the bacon, until all slices have wrapped your roast. Easy! 😀
I always sprinkle my bacon with coarse ground black pepper no matter what I’m using it for. We season every other kind of meat, so why not bacon, too, right? 😉
Now just line a roaster with foil, then lift up roast by holding onto each side of the foil, and place onto the roaster rack! A breeze! Pull up each side of foil and roll down a little to protect the top from getting overdone, but don’t let it touch the bacon. We want this to be able to vent well.
Make sure each bottom end of foil is bent down for the bacon grease to be able to drain while it’s roasting, then bake for about 45 minutes, open foil, and continue baking until roast is done and bacon is lightly browned. If you want super crispy bacon, you can turn the broiler on, but watch carefully! It doesn’t take long for bacon to get overdone and even burn!
And that’s all there is to this spectacular and festive, holiday roast! It comes out gorgeous, has a phenomenal flavor, is tender and juicy, and serves a small crowd! 😀 Plus it’s super easy to make, so what’s not to love about that? 😉 Cleanup is super easy too, if you take the time to line your roaster with foil. 😉 No need to spend hours scrubbing out a huge, heavy roaster if at all possible, I say! 😉
So keep this simple, but fantastically delicious roast in mind for these blustery cold winter days! Take care all, and don’t forget your scarf, hat and mittens! 😉 ~Kelly
We enjoyed this with my Pumpkin Mashed Potatoes with Caramelized Red Onions & Crispy Bacon, my Creamy Cheesy Corn, and my Sweet Southern Apple Spiced Cornbread.
Bacon Wrapped Gingersnap Pork Loin Roast
Ingredients
Instructions
