Bacon-wrapped Pork Roast
An easy way to dress up a simple pork roast is to wrap it in bacon. The bacon fat brings extra juiciness and flavor to the roast.
Ingredients
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
1. Preheat oven to 375.F. Season pork wil 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.
2. Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen twine. 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.
3. 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.
Source: www.elise.com
Ingredients
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
1. Preheat oven to 375.F. Season pork wil 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.
2. Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen twine. 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.
3. 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.
Source: www.elise.com
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