2 tablespoons peanut oil
1/2 C pine nuts (pignoli)
1 tablespoon minced garlic
1/2 onion, diced
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint
1 tablespoon sesame oil
2 teaspoons ground cinnamon
3 lbs. boneless center-cut pork loin, butterflied
salt and ground white pepper to taste
6 slices uncooked slab bacon
meat recipes, beef, pork, lamb, rabbit
Serves 10
Preheat oven to 350°F.
Heat the peanut oil in a small skillet over medium heat. When hot, add the pine nuts and garlic and cook, stirring, until lightly browned, 3 to 4 minutes. Transfer to a medium bowl to cool. Add the onion, cilantro, mint, sesame oil, and cinnamon to the bowl and stir to blend. Rub this mixture all over the pork loin. Roll the pork loin into a cylinder, tying in places with kitchen twine to keep it closed and uniform. Season with salt and white pepper; wrap the bacon slices around the meat.
Place the pork on a roasting rack set in a medium roasting pan. Roast for 50 minutes or until a meat thermometer inserted in the center registers 150°F. Transfer the pork to a warm platter and set aside to rest for 10 minutes. Note that the meat will continue to cook while it rests. Slice the pork into 1/4-inch slices and serve.
