Christmas pork loin

Ingredients

• 1 piece (2 kg)boneless, trimmed pork loin
• 2 clovesgarlic, finely chopped
• 2 tbsp (30 ml)honey
• 60 ml (¼ cup)Dijon mustard
• 60 ml (¼ cup)wholegrain mustard
• 2 tbspfresh rosemary, chopped
• 2 pinchessalt
• 500 gsliced turkey bacon

Instructions

1. 1

   Mix the mustard

   Blend the garlic with both mustards and the honey. Stir in the rosemary and salt, mix thoroughly and leave for about 5 minutes so the flavours combine.

2. 2

   Prepare the tray

   While the mixture rests, lay pieces of dental floss across the roasting tray like a rack, leaving enough length to tie around the loin later.

3. 3

   Season the pork

   Season the pork loin all over with salt and pepper.

4. 4

   Lay the bacon

   Arrange a layer of turkey bacon slices over the floss rack. Set the pork loin on top.

5. 5

   Coat the loin

   Brush or rub the mustard mixture over the pork, using a pastry brush or your hands.

6. 6

   Cover with bacon

   Place another layer of bacon over the top of the loin, covering it without gaps to help retain its juices.

7. 7

   Tie the joint

   Tie the floss around the loin, first along its length and then across its width.

8. 8

   Roast the pork

   Roast at 180°C (350°F) for more than an hour if using a 2 kg loin.

9. 9

   Rest and return

   Remove the loin from the oven and leave it to rest for 20 minutes so the juices can settle. Return it to the oven for 10 minutes with a sheet of aluminium foil over the top, allowing it to release a little more juice.

10. 10

    Make quick gravy

    Use the juices released by the loin to make a quick gravy; the recipe suggests combining them with a tin of cranberry sauce.

What is Christmas pork loin?

Pork loin is a lean, boneless cut often served as a roast for a celebratory meal. This version gives it a festive treatment with mustard, honey and rosemary, then wraps it in turkey bacon.

The combination of sharp mustard and a little sweetness seasons the meat, while the bacon forms a savoury outer layer. It is a roast-style centrepiece rather than a complicated dish, though the listed 2-minute total time does not account for the roasting and resting in the method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 41g protein, 4g carbs, 15g fat.

Pork loin supplies most of the protein, while the turkey bacon contributes additional protein and much of the fat and sodium. Honey and the small amount of mustard account for most of the carbohydrates. Pair a slice with plenty of vegetables and a modest portion of potatoes to balance the plate.

The mustard coating

Dijon mustard: its smooth, sharp flavour helps bind the honey, garlic and rosemary into a coating for the loin.

Wholegrain mustard: the seeds add texture and a more rustic mustard flavour. Letting the mixture stand for about 5 minutes gives the chopped garlic and rosemary time to mingle with it.

Wrapping the loin

Bacon underneath: lay the slices across the floss before placing the pork on top, so they can be brought up around the joint.

Bacon on top: cover the loin without gaps, as the method directs, to help keep the surface covered during roasting. The floss is used to secure the bacon and hold the joint together.

Tying and roasting

Tie lengthways first: secure the loin along its length, then add ties across it to hold the bacon in place. Use plain, unflavoured floss if following the method's instruction to use dental floss.

Allow enough time: the recipe gives more than an hour at 180°C for a 2 kg loin, followed by a 20-minute rest and a further 10 minutes in the oven. The actual roasting time can vary with the shape of the joint and the oven.

Resting and juices

Rest before the final oven stage: the method calls for a 20-minute rest after the initial roast so the juices can settle. It then returns the loin to the oven for 10 minutes under foil.

Save the tray juices: pour them into a small pan or serving jug, then follow the recipe's suggestion to combine them with cranberry sauce for a quick gravy.

What to serve alongside

Serve slices with the cranberry gravy and vegetables such as roasted carrots, greens or potatoes. Since the bacon and gravy make the roast rich and savoury, a crisp salad or simply cooked green vegetables can bring freshness to the plate.

Recipe notes & tips

• Trim the pork as the ingredient description specifies before coating it.
• Mix the mustard coating thoroughly so the honey and garlic are distributed evenly.
• Arrange the bacon closely over the loin, as the method calls for full coverage.
• Use plain, unflavoured floss if using floss to tie the roast.
• Keep the roasting juices to make the suggested quick gravy.
• Allow for the resting and final 10-minute oven stage when planning the meal.

Variations

• More rosemary: Add extra chopped rosemary to the mustard mixture for a stronger herbal note.
• Sharper mustard: Use a greater proportion of Dijon than wholegrain mustard for a smoother, tangier coating.
• Cranberry gravy: Stir the roasting juices together with cranberry sauce as suggested in the recipe.
• Fresh side: Serve with green vegetables or salad to contrast with the bacon-wrapped roast.
• Different herbs: Swap the rosemary for chopped thyme in the mustard coating.

Common mistakes to avoid

• Gaps in the bacon: Overlap the slices so the loin is covered across the top.
• Loose ties: Secure the floss lengthways and then across the joint to hold the bacon in place.
• Skipping the rest: Leave the loin for the stated 20 minutes before returning it to the oven.
• Discarding the juices: Keep the liquid from the tray for the suggested cranberry gravy.
• Relying on the listed total time: Plan for the roasting, 20-minute rest and final 10-minute oven stage rather than the stated 2 minutes.

How to store

Refrigerate leftover pork in a covered container and use within 3–4 days. Reheat slices gently until hot throughout, adding a little gravy or cooking juice to help keep them moist.

Frequently asked questions