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Bacon-Wrapped Pork Roast

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

Bacon Wrapped Pork Roast1a

Bacon-Wrapped Pork Roast
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Serves: 6
The bacon fat brings extra juiciness and flavor to the roast.
Ingredients
  • 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
Instructions
  1. Season pork with salt and pepper.
  2. 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.
  3. Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly.
  4. Tie pork roast with kitchen twine.
  5. 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.
  6. 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.
  7. Pour through a fine-mesh sieve into a small saucepan.
  8. Skim off the fat. Reheat to serving temperature if necessary.

 
FAQ: Is White Wine Gluten Free?

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