Bacon-Wrapped Pork Loin with Warm Dijon Potato Salad

Name: Bacon-Wrapped Pork Loin with Warm Dijon Potato Salad
Yield: Serves 4 to 6
Cuisine: US & Canada
Ingredients: 12 ounces, bacon (about 12 slices); 2.5 - 3 pound, boneless pork loin roast, trimmed (see note); 2 teaspoons, ground fennel seed; 2 1/2 pounds, small red potatoes (about 15), scrubbed and cut in half; 6 tablespoons, olive oil; 1/2 cup, low-sodium chicken broth; 1 medium, shallot, minced (about 3 tablespoons); 1 1/2 tablespoons, white wine vinegar; 2 teaspoons, Dijon mustard; Pinch, sugar; 1/4 cup, minced fresh parsley leaves

4 comments

Today’s lean pork often cooks up dry and flavorless. We wanted tender meat and a simple side dish—and only one dirty dish.

SERVES4 to 6

WHY THIS RECIPE WORKS

Wrapping our pork loin with bacon kept the meat in our Bacon-Wrapped Pork Loin recipe moist and served, both visually and flavor-wise, in lieu of a seared crust. We took advantage of the remaining space on our baking sheet and decided to in...

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