By Chef Brian Adornetto

We’ve seen it covered in chocolate, crumbled over everything from potatoes to ice cream, and wrapped around nearly every type of meat and vegetable known to man. It has finally made a full-circle. Here it is, in all it’s smoky glory, wrapped around pork. If eating this is wrong, we don’t want to be right.


  • 1/4 cup Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • 2 tablespoons fresh rosemary, minced
  • 1 (3 1/2-pound) center-cut, boneless, pork loin roast
  • 12 slices bacon (about 1 pound)
  • Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

1.) In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth.

2.) Arrange the pork in a 9 x 13 inch baking pan and spread the mustard mixture evenly over the pork. Lay a piece of bacon across the pork. Lay another slice of bacon across the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Use kitchen twine, if necessary, to secure the bacon in place.

3.) Roast for 1 hour.

4.) Cover the pan, loosely, with foil and roast for another 10 to 15 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F.

5.) Remove the pan from the oven and transfer the roast to a cutting board. Cover the roast with foil and allow it to rest for 20 minutes.

6.) Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

Did you know that Chef Brian Adornetto is also a freelance writer? Click here to read one of his food-focused articles