Bacon-Crusted Pork Loin Roasts

• 12 ounces sliced bacon, chopped
• 3 tablespoons yellow mustard seeds
• 2 tablespoons caraway seeds
• 2 tablespoons vegetable oil
• 2 teaspoons ground ginger
• Two 4-rib, bone-in pork loin roasts (3 1/2 pounds each)chine bones removed
• Salt and freshly ground pepper

1. In a food processor, combine the bacon, mustard seeds, caraway seeds, vegetable oil and ground ginger and process to a paste.
2. Set the pork loin roasts on a large rimmed baking sheet.
3. Spread the bacon paste over the meaty side of the roasts and refrigerate overnight.
4. Preheat the oven to 400.
5. Bring the roasts to room temperature and season all over with salt and pepper.
6. Set the pork in a roasting pan, fat side up.
7. Roast in the upper third of the oven for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the thickest part of the roasts registers 150.
8. Transfer the roasts to a carving board and let rest for 10 minutes.
9. Carve the roasts and serve.

bacon, yellow mustard seeds, caraway seeds, vegetable oil, ground ginger, bones removed, salt

Taken from www.foodandwine.com/recipes/bacon-crusted-pork-loin-roasts (may not work)