I learned this trick at a restaurant! Now I only make pork loin like this

Ingredients

• 1.2 kilograms Pork Loin (trimmed, boneless)
• to taste Salt (sea salt)
• 1 pinch Black Pepper (freshly ground)
• 2 tablespoons Vegetable Oil (high smoke point oil for roasting pan)
• 2 sprigs Fresh Rosemary (finely chopped; one for mixture, one for butter sauce)
• 3 Garlic Cloves (for mixture) (peeled and minced)
• 4 Garlic Cloves (for butter sauce) (crushed)
• 2 teaspoons Chili Flakes (adjust to desired heat)
• 100 grams Bacon (thinly sliced)
• 500 grams Unsalted Butter (room temperature, cut into cubes)
• 6 pieces Kitchen Twine (cotton, heat‑resistant)

Instructions

1. Prepare the Pork Loin

   Trim the pork loin, place it on a cutting board and pound it evenly with a meat mallet until about 1 cm thick. Season both sides generously with salt and a pinch of black pepper.

   Time: PT5M

2. Make the Herb‑Garlic‑Chili Paste

   Finely chop one sprig of rosemary, mince the three garlic cloves, and combine with 1 tsp chili flakes. Pulse in a food processor until a smooth paste forms, then pass through a fine mesh sieve.

   Time: PT7M

3. Incorporate Bacon

   Add the 100 g sliced bacon to the herb paste, mixing gently until the bacon is evenly coated.

   Time: PT3M

4. Roll and Tie the Loin

   Spread the bacon‑herb mixture over the seasoned pork loin, roll it tightly into a log, and secure with six pieces of kitchen twine, spacing them evenly.

   Time: PT5M

5. Roast the Pork

   Preheat the oven to 350°F. Place the tied pork loin in a roasting pan, add enough vegetable oil to coat the bottom, and roast for 1 hour.

   Time: PT1H

   Temperature: 350°F

6. Rest the Roast

   Remove the pork from the oven, keep it covered loosely with foil, and let it rest for 10 minutes before slicing.

   Time: PT10M

7. Prepare the Butter Sauce

   In a small saucepan, melt the 500 g unsalted butter over low heat. Add the four crushed garlic cloves, the remaining rosemary sprig, and 1 tsp chili flakes. Stir gently for 5 minutes until fragrant.

   Time: PT5M

   Temperature: low heat

8. Slice and Serve

   Slice the rested pork loin into 1‑inch rounds, arrange on a serving platter, and drizzle generously with the warm butter‑herb sauce.

   Time: PT5M

Nutrition Facts

Calories

1800

Protein

93 g

Carbohydrates

2 g

Fat

140 g

Fiber

0 g