1 pkg applewood smoked thin sliced all natural bacon
1 tbsp avocado oil
3 broccoli florets (steamed and seasoned)
2 small bags rainbow carrots
Preheat oven to 375 degrees F.
Place all ingredients for sauce except arrowroot flour in a large sauté pan over medium high heat. Combine using a spoon or whisk, simmer and reduce by 1/4-1/3. Take 1/3 cup sauce out and combine with 1 arrowroot starch. Add mixture back into orange sauce and simmer 5-10 minutes or desired consistency.
Wash and dry pork loin roast and basketweave bacon around roast. (You shouldn’t need to secure it, but can via toothpicks etc).
Place a 10″ skillet over medium-high heat with avocado oil. Once hot, sear bacon wrapped tenderloin on all sides, for about 2-3 minutes per side until bacon is golden brown.
Once seared, transfer to baking dish and top with 1/3 cup orange chili sauce and add carrots. Bake 35-40 minutes until loin reaches an internal temperature of 145 degrees F.
Tent with foil and let rest 10 minutes then slice and top with desired amount orange chili sauce on top.
This was honestly one of the most delicious dishes, great family or entertaining meal. Toddler and husband approved ✅!
Preheat oven to 400 degrees. Slice up your bacon and cook in a large skillet until done. Set Bacon aside.
Sprinkle each side of the pork chops with salt, pepper and garlic powder and brown them in the pan with the bacon grease, about 2-3 minutes on each side.
Slice your onion. Heat the balsamic vinegar in a pan and place your sliced onion in the pan. Cook the onion on medium heat, stirring frequently, until the onions are caramelized and opaque.
Place pork-chops into a baking dish and top with the bacon, then the caramelized onions and a generous dousing of balsamic vinegar over the chops. Place in the oven and cook for 10-15 minutes, until pork-chops are cooked through. Serve with your choice of vegetables!