Oven-Roasted, Bacon Wrapped Pork Loin

OVEN ROASTED, BACON WRAPPED PORK LOIN


Preheat oven to 375F

1/2 pork loin (the large kind)
2 slices bacon, cut in half
salt & pepper
garlic powder
onion powder
baby carrots
4-6 russet potatoes, peeled and quartered

Gravy:
1 can Cream of Mushroom Soup
1 can French Onion Soup
1 can mushroom pieces & stems * optional
Milk

Season meat with salt, lots of black pepper, garlic powder and onion powder on both sides.  Place in greased 9x13" roasting pan or Pyrex dish.  I just used spray oil.  Lay the 4 pieces of bacon across the top of the loin.

Add carrots and prepared potatoes around the meat.  Bake at 375F and cover with foil after 1 hour. Cook pork about another hour to hour + 20 minutes to 170 degrees internal temperature.  Remove from oven, let meat rest at least 10 minutes before slicing.

To prepare Gravy:  Just as you take the loin out of the oven, combine gravy ingredients in a medium saucepan over medium heat.  Stir to combine. Thin to your taste with milk.  Serve on the side or drizzle over meat and potatoes when serving.  Either way, it is delicious.  And a side of bread and gravy is good soppin' as well!

Serve with a beautiful salad, some toasty bread and you've got a perfect, easy meal.

EMERIL LAGASSE'S OVEN-CRISPY FRENCH FRIES WITH PAPRIKA-PARMESAN SALT
I love everything about Chef Emeril's cooking. We're having blue cheese bacon burgers tonight & these fries will be a perfect accompaniment. They are wonderful with lots of things... not just burgers!

2 large baking potatoes (about 1 1⁄2 pounds, scrubbed well
1⁄4 cup olive oil
1 tablespoon Emeril's Original Essence or Creole Seasoning
3⁄4 teaspoon salt
1⁄4 cup finely grated Parmigiano-Reggiano cheese
1 tablespoon sweet paprika
1⁄2 teaspoon garlic powder
1⁄4 teaspoon onion powder

1. Preheat the oven to 425°F.

2. Pat the potatoes dry and cut them lengthwise into 1⁄2-inch-thick slices. Turn each side flat and slice again lengthwise into even 1⁄2-inch-thick fries. Place the potatoes in a mixing bowl and add the olive oil, Essence, and 1⁄4 teaspoon of the salt. Toss well to combine. Then transfer the fries to a large baking sheet and arrange them in one even layer so that they are not touching. Roast, scraping the potatoes from the baking sheet with a metal spatula and turning them over halfway through, until golden brown and crispy, 30 minutes.

3. While the potatoes are cooking, combine the cheese, paprika, garlic powder, onion powder, and the remaining 1⁄2 teaspoon salt in a small bowl and stir to blend.

4. When the potatoes are crisp and brown, remove them from the oven and transfer to a serving platter. Sprinkle the potatoes with the Paprika-Parmesan Salt, and serve hot.

Yield: 4 to 6 servings

EMERIL'S ESSENCE-CREOLE SEASONING
2 1⁄2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

This creole seasoning would be great on baked sweet potato fries as well. Get that ying-yang thing going on!

Source: http://www.emerils.com/recipe/8395/Oven-crispy-French-Fries-with-Paprika-parmesan-Salt