Bacon Maple Herb Pork Loin

I made this as a special request from my little brother. I made a plain bacon wrapped pork tenderloin once before and you would have thought I invented sliced bread. This time I jazzed it up a little for when my mom and brother came over for dinner. Easy to make and looks impressive. This time I used a slightly cheaper cut-pork loin.

Bacon Maple Herb Pork Loin (serves 4)
2 lbs pork loin roast
4-6 slices of bacon
2 cloves garlic, minced
1T dried Italian herb blend
Salt and Pepper to taste
1/4c pure maple syrup

Preheat the oven to 375 degrees as well as a large skillet over medium high heat. Rub all sides of the pork loin with the herbs and garlic. Season with salt and pepper and allow to sit for one hour. Depending on the length of your pork loin, lay strips of bacon out on a cutting board to measure end to end.

Pick up one end of the bacon and hold it to the pork loin. Roll the pork loin and the bacon will wrap around it. 

Season the outside with additional pepper and dried herbs. Laying the bacon seam side down, sear the pork loin in the large skillet. Cook for 4 minutes and roll to the side and cook for another 3 minutes. Continue to roll the poin loin until all sides are browned. Place on a rack on a baking sheet (just a baking sheet is fine), brush with maple syrup and bake for 30-40 minutes, or until the internal temperature reaches 145 degrees. (165 for those of you who freak out over slightly pink pork), lightly brushing with the maple syrup every 10 minutes. Allow to rest for 5 minutes and slice to serve.