Rosemary and bacon enhance the flavor of a juicy pork tenderloin.
|Bacon-Wrapped Pork Roast|| |
Author: Angie Halten
The bacon fat brings extra juiciness and flavor to the roast.
- 1 pork loin (1½ pounds)
- Salt and pepper
- 1 Tbsp olive oil
- 2 Tbsp fresh rosemary, finely chopped
- ¼ lb GF bacon, thinly sliced
- 1 cup white wine
- Season pork 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 twine.
- Roast in oven at 375°F, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 45 to 60 minutes.
- To make the sauce: place the roasting skillet on the stove top over low heat. Add the wine and de-glaze 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.
FAQ: Is White Wine Gluten Free?