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Roast Pork Loin with Bacon, Pineapple Cola Sauce

No recipe image available.Slices of succulent, roasted pork loin are served with a sauce that can't be beat for incredible flavor. Cola is no longer the South's secret ingredient!

Recipe Ingredients:

Pork Loin:
1 (3-pound) pork loin
1 teaspoon kosher or sea salt, or to taste
1 teaspoon freshly ground pepper, or to taste
1 teaspoon garlic powder, or to taste
1 teaspoon onion powder, or to taste
2 tablespoons vegetable oil

Bacon, Pineapple Cola Sauce:
8 ounces smoked bacon, diced
2 cups demi-glace or 1 package demi-glace mix dissolved in 1 cup water
1 cup red wine
1 (8-ounce) can pineapple tidbits, juice drained and reserved--if needed add enough water to juice to measure 1 cup
1 cup cola (do not use sugar-free/diet cola)

Cooking Directions:

  1. For the Pork Loin: Season the pork loin on all sides with salt, pepper, garlic and onion powder; set aside for 20 to 30 minutes at room temperature.
  2. In a large skillet heat the oil over medium-high heat; add the pork loin and brown all sides.
  3. Meanwhile, preheat oven to 350°F (175°C).
  4. Place pork on a baking sheet and roast in oven until the temperature reads 160°F (70°C), about 1 hour. Remove the roast from the oven, cover loosely with aluminum foil, and let it rest for 10 minutes before slicing. Serve with Bacon, Pineapple Cola Sauce.
  5. For the Bacon, Pineapple Cola Sauce: Over medium heat in a medium saucepan, fry the diced bacon until crispy; drain the excess fat.
  6. To the cooked bacon add the demi-glace, red wine, cola, reserved pineapple juice and the pineapple tidbits.
  7. Bring to boil and simmer uncovered over medium-high heat for about 10 minutes, or until the sauce has reduced by half.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): 524.1 calories; 69% calories from fat; 39.9g total fat; 95.9mg cholesterol; 462.3mg sodium; 437.7mg potassium; 9.8g carbohydrates; 0.4g fiber; 8.0g sugar; 9.5g net carbs; 25.5g protein.

Recipe by Hope Cantil; copyright © 1999; property of See Terms of Use.