Bacon Wrapped Herb Crusted Pork Loin

I made Bacon Wrapped Herb Crusted Pork Loin with my boo last night and it was really good! The pork came out so moist and the flavor was amazing. This is great for a date night when you don't feel like going out to dinner. I must say that my boo and I make a great team! It's all about team work when cooking in the kitchen. The one thing we both agreed that was missing from this recipe was salt!! If you try this recipe and love salt as much as we do, add it on that bad boy! 

We paired our Pork Loin with Brussels sprouts. 

Ingredients: (serves 2-3) 

• 1.5 lbs boneless pork loin

• 2 tbsp balsamic vinegar

• 2 tbsp olive oil 

• 4 springs of fresh rosemary 

• 4 springs of fresh thyme 

• 2 tbsp steak seasoning 

• 2 tbsp of sea salt (not in original recipe)

• 1 tbsp of freshly ground black pepper 

• 4 cloves garlic (crushed) 

• 5 thin slices of bacon ( I suggest thin slices of bacon so it comes out crispy)

Start by pre-heating the oven to 350 degrees, then brush the loin on all sides with the balsamic vinegar and olive oil. 

Next, cut 6 slits in the loin this is where the crushed garlic will go. 

Put the crushed garlic cloves into each slit ensuring to push the crushed garlic well into the pork.  

Place the steak seasoning, black pepper, 2 springs of chopped rosemary and 2 springs of chopped thyme in a small bowl together. 

Next, rub the spice mixture on the loin, making sure to cover both sides evenly. 

After spicing up the loin place 2 springs of rosemary and 2 springs of thyme on top of the loin. 

It's time to wrap the loin in bacon, make sure to wrap up the springs of Rosemary and thyme. 

Now the pork is ready to go into the oven!!!

After 30-40 minutes, place the meat thermometer into the center of the loin. 

The pork will read 140-145 F when ready. 

We used the juice from the loin to pour over the top of our cut loin pieces. (We're fatties) 

I promise to take better photos in the future sorry! lol 

Now for the Brussels sprouts!

In a large bowl mix the brussels sprouts with olive oil, pepper and sea salt. 

Next, pour them onto a sheet pan and bake for 35-40 minutes, until they are nice and crisp on the outside and tender on the inside. Remember to shake the pan from time to time to brown the sprouts evenly. 

Enjoy!