Bacon-Wrapped Pork Roast With Potatoes
"I don't care for pork, but I definitely like this!"
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 1⁄2 lbs boneless pork loin
- salt
- black pepper
- 1⁄4 lb hickory smoked bacon
- 5 sprigs fresh rosemary
- 1⁄3 cup extra virgin olive oil
- 5 garlic cloves, crushed
- 2 lbs boiling potatoes, cut in chunks
directions
- Preheat oven to 350 degrees.
- Season the pork with salt and pepper. Wrap the bacon around the pork and tie with string. Tuck the rosemary here and there under the string.
- Heat the oil in a large, heavy casserole dish over medium heat. Add the roast and brown it lightly on all sides, about 4 minutes. (Keep turning the meat so the rosemary won't burn.) When the roast has a golden color, turn the heat off and add the potatoes and garlic. Mix the potatoes, garlic, and oil well. Season the potatoes with salt and pepper.
- Put the casserole dish in the oven and bake for 45 minutes. Baste the roast with pan juices while cooking. Check the roast for doneness by piercing with a knife. The roast is done when the juices that come out are clear and NOT pink.
- Take the roast out of the oven, remove the string, slice the meat, and serve with potatoes and some pan juice. (I like mine with a salad and baked sweet potatoes.).
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Reviews
-
very good, no left overs with this one
RECIPE SUBMITTED BY
Chef Kiddle
Swansboro, 0
I work as a psychic medium and own a ghost-hunting business, am married, have a daughter in law enforcement, love to sew, cook, clean, do gardening, talk, organize, help people, and go ghost-crossing!!! I specialize in Italian food since that's what I first learned to cook. I'm fascinated with Italy and love anything Italian. My favorite color is pink and turquoise and I collect vintage Barbies and Liddle Kiddle dolls from the 1960's.
