When my guests laid their eyes on this delight, they gleefully asked “Is there bacon on the pork roast?” I responded that I just figured if pork roast was great, wouldn’t it logically be even greater if it were wrapped in bacon – they liked my line of thinking! I’ve served pork roast for several of our large family dinners with the neighbors and it’s always well-liked, but for those who know me, you know I easily become bored with food. i However, it’s crazy how you can make one small change (or addition, in this case) to something, and it totally transforms it. Pork roast can easily dry out – most often a direct result of overcooking- but the addition of the bacon eliminates that possibility. I imagine you could use the recipe with a small pork tenderloin; you would just have to cut the bacon. I served this with oven roasted potatoes and balsamic roasted brussell sprouts. I used applewood smoked bacon (it said it was thick cut, but it really wasn’t very thick – too thick would not be good), but I want to try it again with a maple or brown sugar cured bacon…yum.
- 1 Pork Roast (or loin) about 4 Lbs.
- 6-8 Cloves Fresh Garlic- peeled and lightly smashed (to release flavor)
- Olive Oil
- 2 TBS. Dried Italian Seasoning
- Salt* and Freshly Ground Pepper (the bacon adds quite a bit of salt, so use salt sparingly)
- 1 tsp. Dried Rosemary
- 6-8 Slices of Thick Cut Bacon (use your favorite variety/flavor)
Preheat oven to 450 Degrees. Place pork roast in the center of a broiler pan and cut 6-8 1/2 inch deep slits in the top of the roast and add garlic to the slits. Lightly rub the pork roast with olive oil – just enough to coat and allow the herbs to stick. Sprinkle the roast with herbs and salt and pepper. Wrap the bacon around the roast tucking the loose ends in under the roast. Cook for 15 minutes at 450 degrees and then reduce oven temperature to 375 and continue cooking for another 45-60 minutes (depending on size of roast) until it reaches an internal temperature of 140 degrees. If the bacon has not crisped sufficiently, place under the broiler for a few minute until it crisps. After removing the roast from the oven, allow the roast to sit for about 10 minutes (to allow the temp to increase to 150 degrees and the juices to set). If you would like to make a gravy, you should have plenty of delicious drippings to do so. Place the roasting pan bottom with the drippings on the stovetop over medium heat. Make a slurry with flour or cornstarch and water and add to the heated drippings. Heat until thickened and flour is cooked – stirring constantly. Slice the pork into 3/4 inch slices and serve immediately.