A bacon wrapped pork roast is a wonderful holiday meal. Pork is always a holiday favorite and this recipe puts a twist on the usual pork roast.
Add cut potatoes and carrots and cook them with the roast for a delicious one pan meal. The drippings from the bacon and fresh rosemary will make the vegetables taste wonderful.
- 1 pork loin (1 1/2 pounds)
- Salt and pepper
- 1 Tbsp olive oil
- 2 Tbsp finely chopped fresh rosemary
- 1/4 lb bacon, thinly sliced
- 1 cup white wine
- Preheat oven to 375°F. Pat pork roast dry with paper towels. Season pork roast with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast with kitchen string.
- Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 to 40 minutes. Remove from oven. Transfer pork to a serving dish.
- Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.