Rosemary and bacon enhance the flavor of a juicy pork tenderloin.

Bacon Wrapped Pork Roast1a

Bacon Wrapped Pork Roast1a

Bacon-Wrapped Pork Roast

Angie Halten
The bacon fat brings extra juiciness and flavor to the roast.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 6


  • 1 pork loin 1 1/2 pounds
  • Salt and pepper
  • 1 Tbsp olive oil
  • 2 Tbsp fresh rosemary finely chopped
  • 1/4 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.
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See also  Spicy Citrus Glazed Pork Tenderloin

 [hr]FAQ: Is White Wine Gluten Free?

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