Bacon-Wrapped Pork Loin with Pomodoro Chimichurri

By Chef Lisa Jones of Cahoots Catering

Pork loin can sometimes be dry and boring—but not this recipe! This is a new addition to our catering menu and it has been a big hit. Pomodoro, an Italian word for tomato, and chimichurri, a thick Argentinean herb sauce, come together in this delightful combination. If you can find pomodoraccio, an Italian semi-sundried tomato, that will work best.

1- four-pound pork loin

Brining liquid
8 cups very hot water
1/2 cup kosher salt
1/4 cup brown sugar
1 Tbsp course ground pepper
2 bay leaves

Mix all brining ingredients together and stir until salt and sugar are dissolved. Pour into a 4-quart stainless steel bowl, let cool. When the brine has cooled, add the pork loin, making sure it is completely submerged in brine. Let marinate for 12-24 hours.

Pomodoro Chimichurri Sauce
6 garlic cloves
1 large shallot
1 jalapeño, or other favorite chili
2 cups fresh, flat-leaf parsley
1 cup fresh cilantro leaves
1/4 cup fresh oregano, or sweet marjoram leaves
1 cup pomodoraccio, or sun-dried tomatoes in oil, drained and coarsely chopped
2 teaspoons Kosher salt
1/2 cup red wine vinegar
1 cup good quality olive oil

Add the garlic, shallots and pepper to the bowl of the food processor and chop. Add the fresh herbs, tomatoes, salt and vinegar. Pulse the machine while slowly adding in the oil until blended.

Pork Preparation
1 pound thick-cut bacon, about 15 pieces

Preheat oven to 350˚. Remove pork loin from the brine and pat dry. Place in a roasting pan. Lay bacon slices crosswise over the roast, slightly overlapping with the ends tucked in underneath the roast. Bake for about 1 hour, or until the internal temperature is 140˚ degrees. Remove from oven, tent with foil and let rest for about 15 minutes. Slice into ½-inch slices. Arrange on a serving platter. Drizzle with pomodoro chimichurri sauce.