Ingredients:
2 1/2-3 1/2 lbs. pork loin roast
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. Salt Cellar Oregano Spice Blend
2 tsp. kosher salt
2 tsp. smoked paprika
2 lbs. bacon
3 Tbsp. Cold Smoked Olive Oil (plus 2 tsp. for seasoning the broccoli rabe)
1/2 c. Gala Apple Balsamic
1 c. pork or vegetable broth (plus 1/4 cup broth, for thickened the sauce)
1 lb. bunch of broccoli rabe pinch salt and pepper
1 Tbsp. cornstarch
Pat the pork loin dry with paper towels. In a small bowl, combine the garlic powder, onion powder, Oregano Spice Blend, salt and paprika. Rub the seasoning mix all over the pork loin (top, bottom and sides), set aside.
Place a large sheet of plastic wrap on your work station (large enough to wrap around your roast). Weave bacon slices in a 12x12 square (or large enough to cover your roast). Place the pork roast in the center of the bacon weave and, using the plastic wrap to assist, wrap the roast with the bacon. Wrap the bacon covered roast tightly in the plastic wrap and refrigerate for 2 hours (or up to overnight).
Preheat oven to 400°F. Remove plastic wrap from the roast and place on a rack-lined roasting pan. Place in the oven and roast for 30 minutes, or until the bacon begins to brown slightly.
Place olive oil, balsamic and broth in a medium bowl (or large measuring cup) and whisk to combine. Pour liquid into the bottom of the roasting pan, cover the pan with aluminum foil, return to the oven, and roast for another 30 minutes.
Drizzle broccoli rabe with an additional 2 teaspoons of olive oil and season with salt and pepper.
During the last 15 minutes of cook time for the roast, add broccoli rabe to the roasting pan, nestling it around the roast. Re-cover with foil and return to the oven to finish roasting. Once the pork roast reaches an internal temperature of 145°F. Remove roast and rabe from the oven, transfer to a large plate or platter, tent loosely in foil and let rest for 15 minutes.
Carefully pour the pan drippings into a saucepan and bring to a simmer over medium heat. Mix cornstarch in the reserved 1/4 cup of broth (please use cold broth) and, once the drippings are simmering, pour into the pan in a thin stream. Whisk until the sauce thickens slightly (coats the back of a spoon) and remove from the heat.
Slice the roast and serve with broccoli rabe and sauce on the side.
Chef's Note: Core and halve a few apples and tuck them in beside the roast while it's cooking. It will add amazing flavour and moisture to the dish.
