I have a 5lb. pork loin. I gave it a thin coat of mustard and wrapped it in bacon (fat cap totally covered).
To hold the bacon slices, I secured them with toothpicks, but my loin looks like an insect with legs now.
The problem I see happening is when I go to foil it during the 2nd half of the cook, those toothpicks are gonna pop right through all the foil, spilling all the juices.
Did I do this right? Can I simply remove the toothpicks prior to foiling?
Thanks!
To hold the bacon slices, I secured them with toothpicks, but my loin looks like an insect with legs now.
The problem I see happening is when I go to foil it during the 2nd half of the cook, those toothpicks are gonna pop right through all the foil, spilling all the juices.
Did I do this right? Can I simply remove the toothpicks prior to foiling?
Thanks!