This wonderful winter dish is priced incredibly well. I think this makes a terrific Christmas Eve or even Christmas dinner. Dare I say this 4 lb Pork Loin was under $5 and can easily serve 8! Children like it too because it is moist.
Remove Pork Loin from the refrigerator an hour before roasting. Make sure the meat will fit into your roasting pan.
Preheat oven to 350. Melt 2 Tbl Butter. Place Pork Loin in roasting pan, fat side up. This sounds crazy but first brush the meat with butter. Wrap with enough bacon to cover the meat. If this is a special dinner, I would go to a fine grocer and get 5-8 Slices Applewood Smoked Bacon (depends of the length of the loin) from the butcher.
Wrap with bacon by draping and tucking under the loose ends. If you know how to tie the meat with string you can do it as you work. If you don't know how to do this step it will still end up just as good. Brush bacon with butter and season with ground pepper. I don't think you need salt but you be the judge. Cut 1 Small Onion into quarters and add to the roasting pan. Roast in the oven for about 1 hour and 15 minutes or until when stabbed, the juices run clear. Do not over cook! PLEASE NOTE: The meat will roast the same amount of time regardless of its length. Once done, remove from oven and place on a platter with foil loosely over the top. Let rest for 15 minutes before placing on a carving board and slicing to 1/4" slices. Serve on a warm platter with au jus, as pictured.
There are wonderful juices to make a great gravy. Place roasting pan over medium high heat and deglaze pan with 1/3 Cup Apple Juice, 3/4 Cup Chicken Stock and a Splash of Kitchen Bouquet. Mix 2 Tbl Flour to 2 Tbl water in a small bowl. Add 1/4 Cup of the Pan Juices to the flour mixture. While stirring, pour flour mixture into pan juices. Let this return to boiling and gently boil for 3 minutes. If too thick add additional stock, if too thin, let it evaporate a bit or repeat with more flour. Strain into a sauce pan and serve in a gravy boat with sliced meat.