Ah, Baconbe Göngyölt Karaj — classic Hungarian bacon-wrapped pork loin 🥓🍖! It’s a flavorful, juicy dish often served at family dinners or festive occasions. The pork is usually seasoned, wrapped in bacon, sometimes tied, and roasted until golden and tender.
🥓 Bacon-Wrapped Pork Loin (Baconbe Göngyölt Karaj)
Ingredients (4–6 servings)
- 2 lb (900 g) pork loin, boneless
- 8–10 slices of bacon
- 2–3 cloves garlic, minced
- 1 tsp paprika (sweet Hungarian)
- 1 tsp dried thyme or marjoram
- Salt & pepper, to taste
- 1–2 tbsp mustard (optional, for extra flavor)
- Kitchen twine (optional, for securing bacon)
Directions
Step 1: Prepare the pork
- Pat pork loin dry with paper towels.
- Make shallow slits or score the surface to help seasoning penetrate.
- Rub minced garlic, paprika, thyme, salt, and pepper all over the meat.
- Optional: Spread a thin layer of mustard over the loin for extra flavor.
Step 2: Wrap with bacon
- Lay bacon slices on a cutting board, slightly overlapping.
- Place the pork loin on top and wrap the bacon around it.
- If needed, tie with kitchen twine to secure bacon in place.
Step 3: Roast
- Preheat oven to 375°F / 190°C.
- Place bacon-wrapped pork in a roasting pan.
- Roast for 45–60 minutes, or until internal temperature reaches 145°F / 63°C.
- Optional: For extra crispiness, broil for 2–3 minutes at the end, watching carefully.
Step 4: Rest & serve
- Let the meat rest 10 minutes before slicing.
- Serve with roasted potatoes, steamed vegetables, or a creamy mustard sauce.
Tips
- Juiciness: Don’t overcook — pork loin can dry out.
- Bacon layer: Adds flavor and keeps meat moist.
- Variations: Insert a thin layer of ham or cheese under the bacon for extra richness.
- Serving: Can be sliced thick for main courses or thin for sandwiches.
If you want, I can also give a Hungarian festive version with a paprika-garlic stuffing inside the pork loin before wrapping in bacon — it’s traditional and extra flavorful.
Do you want that stuffed version?
