Bacon Weave Pork Roast

Bacon Weave Pork Roast
  • Servings: 6-8
  • Difficulty: moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 qt. water
  • 6 garlic cloves, crushed
  • 3 teaspoons ground black pepper
  • 3/4 cup salt
  • 1 1/2 cups sugar
  • 2 teaspoons dried marjoram leaf
  • 3 lb. boneless pork loin roast (try to choose one that is longer and thinner than one that is short and wide)
  • 2 1/2 teaspoons chile powder
  • 1 lb. sliced bacon


1. In a large pot, combine water, garlic, 2 teaspoons black pepper, salt, sugar, and marjoram leaf. Bring to a boil, remove from heat. When cool, place in the refrigerator until cold.

2. Submerge the pork in the cold brine. Return to the refrigerator for 10 hours.

3. Make the bacon weave by laying out half of the bacon in strips on a sheet of parchment paper. Pull back every other piece of bacon and then place a piece of bacon across the remaining pieces of bacon. Lay the pulled pieces of bacon back to their original position. Pull back the other pieces of bacon (those that were not originally pulled back). Place another piece of bacon across the bacon and lay the pulled back pieces of bacon to their original position. Continue until all the bacon is in the weave.

4. Remove the pork from the brine and dry. Season with remaining 1 teaspoon of ground black pepper and chile powder. Place on the center of the bacon weave.

5. With the help of the parchment paper, wrap that bacon around the pork. If the bacon weave is a bit short, simply tug on it a bit to stretch it. The bacon should overlap slightly. Trim any pieces of bacon that are too long at the end of the pork.

6. Tie the pork roast with 4-5 pieces of butcher's twine to be sure that the bacon weave is firmly attached to the pork.

7. Place the pork on a baking sheet and place in a 375 F oven for 50-70 minutes or until the roast registers 145 F using an instant read thermometer.

8. Remove from the oven and let rest for 10 minutes in a warm place before carving.
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