Pork loin in bacon coat

Name: Pork loin in bacon coat
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Ingredients: 100 g dried tomatoes; 4 Onions; 2 Garlic cloves; 4 TABLESPOONS Oil; 1 TABLESPOON Flour; 1 TABLESPOON Sweet peppers; 2 packages (500 g each) chunky tomatoes; 4 TABLESPOONS Worcester sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 10 TABLESPOONS Fruit vinegar; 1.5 kg waxy potatoes; 2 kg loin of pork; 20 discs Breakfast bacon (Bacon); 1 TEASPOON Vegetable broth; 2 Romaine lettuce hearts; 50 g Arugula (rocket); 250 g cherry tomatoes; 1 collar Basil; 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 8

100 g dried tomatoes
4 Onions
2 Garlic cloves
4 TABLESPOONS Oil
1 TABLESPOON Flour
1 TABLESPOON Sweet peppers
2 packages (500 g each) chunky tomatoes
4 TABLESPOONS Worcester sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
10 TABLESPOONS Fruit vinegar
1.5 kg waxy potatoes
2 kg loin of pork
20 discs Breakfast bacon (Bacon)
1 TEASPOON Vegetable broth
2 Romaine lettuce hearts
50 g Arugula (rocket)
250 g cherry tomatoes
1 collar Basil
7-10 Tbsp Aluminium foil

Directions

1
For the barbecue sauce, dice dried tomatoes. Peel onions and garlic and also dice finely. In 2 tablespoons of hot oil I steam the garlic and 2⁄3 the onions for about 5 minutes. Dust with flour and sweat briefly.
2
Now I add the paprika powder, the dried and the chunky tomatoes, bring everything to the boil and simmer for about 15 minutes. Season to taste with Worcester sauce, salt, pepper, 1 tablespoon sugar and 4 tablespoons vinegar.
3
Let the sauce cool a little.
4
Wash the potatoes and cook them covered in water for about 20 minutes. Wash the meat, dab dry. Lay out bacon slices over a large area (see photo bar below), spread some sauce in the middle.
5
Place the meat on top and coat all around with a little sauce. Chill the rest of the sauce. Beat the bacon slices one after the other over the roast.
6
Now I prepare the charcoal ball grill for indirect grilling. Put the roast on the grill, grill for about 2 hours with the lid closed. Turn after about 1 hour.
7
Quench and peel the potatoes. Steam the remaining onion cubes in 2 tablespoons of hot oil until translucent. Add 1⁄4 l water and 6 tablespoons of vinegar, bring to the boil. Season to taste with stock, salt, pepper and 1 tsp. sugar.
8
Pour into a large bowl and cut the potatoes into slices directly above. Now I mix everything and let the salad steep for about 30 minutes.
9
Clean, wash and pluck leaf salads. Wash and halve the tomatoes. Wash and finely chop basil. Fold everything into the potatoes. Season salad.
10
Just before serving, I wrap the roast in aluminium foil and let it rest for about 5 minutes. Arrange everything. Add the rest of the sauce and salad.