| | Directions | | Heat oven to 450°. Mince garlic. Chop bacon in a frying pan, cook bacon over medium heat until it has rendered its fat but is not crisp. Drain bacon on paper towel and pour off all but 1/4 cup fat from pan. Add the thyme, marjoram, 2 tsp. salt and 1/4 tsp. pepper. Stir in bread crumbs and continue cooking 1-2 minutes. Stir in garlic and bacon and let cool. Trim fat on pork to 1/16". Cover fat side with crumb mixture. Put into a roasting pan, fat side up, so roast is resting on its ribs. Roast 5 minutes, reduce heat to 325° and continue roasting till done, about 1 hour and 45 minutes. Let stand 10 minutes before carving into chops. Makes 8 servings. |
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| Ingredients | | - |  | 2 cloves garlic |
| - | | 6 slices bacon |
| - | | 1/2 teaspoon dried thyme |
| - | | 1/2 teaspoon dried marjoram |
| - | | Salt and Pepper |
| - | | 2/3 cup dry bread crumbs |
| - | | 4 pounds Bone-in Pork Lion Roast, chine bone removed or cracked |
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