Honey-mustard glazed pork loin wrapped in bacon

Ingredients:

Pork

• 1 piece of pork (1.5 kg) boneless, fried
• 12 slices bacon (about 450 g)
• 1/4 cup mustard
• 2 tbsp. grain mustard
• 2 tablespoons of honey
• 2 cloves garlic, minced
• 2 tablespoons chopped rosemary leaves
• Special equipmentkitchen twine

Leaf lettuce

• 3 tablespoons lemon juice
• 3 tbsp. l. olive oil
• 150 g of arugula

Preparation:

1. For pork: Place a rack in the bottom 1/3 of the oven. Preheat the oven to 170 degrees Celsius.
   
   In a small bowl, add the mustard, grainy mustard, honey, garlic, and rosemary and mix until smooth. Place the pork in a baking dish and coat it evenly with the mustard mixture. Arrange the bacon pieces along the length of the pork. Use 3 pieces of kitchen twine to secure the bacon in place.
2. Bake for 1 hour. Cover the pan with foil and bake for another 10-20 minutes. Remove the pan from the oven and transfer the pork to a cutting board. Cover the pan with foil and let the meat cool for 20 minutes. Remove the kitchen twine and cut the pork into portions.
3. In a small bowl, whisk together the lemon juice and oil until smooth; season with salt and pepper. Toss with the arugula leaves.
   
   Serve the roasted pork loin on a bed of arugula leaves, with peas as a side dish.
   
   This dish will go well with Pinot Noir wine.