Wrapping bacon around a loin roast gives it a great smoky flavor and pairs beautifully with the sweet orange, date, and ginger flavors in the sauce. As the dates cook, they soften considerably and almost “melt” into the sauce.
Prep time 15 minutes
Serves 6
3-pound (1.4 kg) pork loin roast
11/2 teaspoons sea salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried rosemary
5 slices thick-cut bacon
2-inch (5 cm) knob fresh ginger, grated
4 Medjool dates, pitted and chopped
1/2 cup (120 ml) freshly squeezed orange juice
2 tablespoons (30 ml) rice vinegar
1 Place the pork loin on a large plate. Combine the sea salt, pepper, red pepper flakes, and rosemary in a small bowl. Rub the mixture over the entire roast.
2 Wrap the bacon around the loin in a single layer and tuck the ends underneath. Place the roast in a 6-quart (5.7 liter) slow cooker.
3 Mix together the ginger, dates, orange juice, and vinegar, and pour it over the loin, putting the chopped dates into the bottom of the pot. Cover and cook on low for about 4 hours, until the pork is just barely cooked through.
4 Remove the loin from the slow cooker and let it rest for 10 minutes. Remove the bacon. If you like, throw the bacon into a skillet and cook over medium heat to crisp it up a bit. Slice the roast into thin pieces and place them in a serving dish.
5 Whisk the cooking juices to break the cooked dates into smaller bits. Serve the roast with the sauce.
