BACON-WRAPPED PORK ROAST WITH POTATOES AND ONIONS
Steps:
- Preheat the oven to 400 degrees F.
- Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast.
- Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast.
- Add the potatoes and onions to the pan, to border the roast. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours.
- Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.
BACON-WRAPPED PORK ROAST WITH POTATOES
Make and share this Bacon-Wrapped Pork Roast With Potatoes recipe from Food.com.
Provided by Chef Kiddle
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Season the pork with salt and pepper. Wrap the bacon around the pork and tie with string. Tuck the rosemary here and there under the string.
- Heat the oil in a large, heavy casserole dish over medium heat. Add the roast and brown it lightly on all sides, about 4 minutes. (Keep turning the meat so the rosemary won't burn.) When the roast has a golden color, turn the heat off and add the potatoes and garlic. Mix the potatoes, garlic, and oil well. Season the potatoes with salt and pepper.
- Put the casserole dish in the oven and bake for 45 minutes. Baste the roast with pan juices while cooking. Check the roast for doneness by piercing with a knife. The roast is done when the juices that come out are clear and NOT pink.
- Take the roast out of the oven, remove the string, slice the meat, and serve with potatoes and some pan juice. (I like mine with a salad and baked sweet potatoes.).
Nutrition Facts : Calories 1053.3, Fat 66.7, SaturatedFat 19.2, Cholesterol 197.9, Sodium 388.2, Carbohydrate 47.1, Fiber 4.2, Sugar 2, Protein 63.7
POT ROAST WITH BACON AND VEGETABLES
Pot Roast with Bacon and Vegetables featuring a hearty braise is perfect comfort food. Fresh herbs and flavorful liquids, combined with long, slow cooking, transform inexpensive cuts of beef and humble vegetables into a rich and filling one-pot dinner. Although it may not be quick, it couldn't be easier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h45m
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. In a large Dutch oven, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp. With a slotted spoon, transfer to paper towels to drain; set aside.
- Pat beef dry, season with salt and pepper, and add beef to pot. Increase heat to high and cook, turning with tongs, until browned on all sides. Transfer beef to a plate; pour off fat from pot.
- Reduce heat to medium and add butter and yellow onion. Cook, stirring occasionally, until onion is translucent, 6 minutes.
- Add garlic and rosemary; cook until mixture is fragrant, 3 minutes. Add wine and 1/2 cup water and cook, stirring and scraping up browned bits with a wooden spoon, about 1 minute.
- Add tomatoes and juice and season with salt and pepper. Return beef to pot along with any juices and bring to a simmer over high. Cover, transfer to oven, and cook until beef is almost tender, about 3 hours.
- Remove pot from oven and place potatoes, carrots, celery, pearl onions, and reserved bacon around roast. Cook until vegetables and beef are tender, about 1 hour. Remove beef from pot and let rest 15 minutes, then slice against the grain; arrange on a platter with vegetables and drizzle with braising liquid.
Nutrition Facts : Calories 665 g, Fat 36 g, Fiber 5 g, Protein 52 g, SaturatedFat 15 g
HERB, GARLIC AND BACON PORK LOIN
Delicious pork loin roasted with bacon that the whole family will love. Serve with potatoes or any of your favorite veggies.
Provided by Wanda A. Skinner
Categories Meat and Poultry Recipes Pork
Time 2h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the roast. Place onions around the sides. Cover with a lid or aluminum foil.
- Bake for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned. Cook to at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 437.2 calories, Carbohydrate 2 g, Cholesterol 128.1 mg, Fat 27.5 g, Fiber 0.3 g, Protein 42.4 g, SaturatedFat 9.5 g, Sodium 712.8 mg, Sugar 0.5 g
BACON WRAPPED PORK ROAST
A savory pork roast that fills the entire home with an appetizing aroma. This dish is perfect for holidays, special dinners, and is so simple to make it can be served on any day for any occasion! The roast is not only pleasing to the taste, but it's appearance is sure to impress any guest. This dish does take a bit to cook, but the end result of slowly roasting the pork will be worth the wait!
Provided by Hungry_for_more
Categories One Dish Meal
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- If pork loin is thick, cut it in half vertically so that there are 2 long, but thinner pieces of meat.
- With a knife, poke small but deep holes all throughout the meat
- Insert sliced garlic pieces into these holes.
- Season meat with salt and pepper.
- Wrap bacon slices all around the meat, making sure that no part of the loin is exposed. Bacon slices should be wrapped closely together. For two pieces of roast, it should take about a pack of bacon.
- Finely chop fresh thyme and sprinkle over meat.
- Sprinkle savory over roast.
- Take a large pan and pour in oil and wine, mixing them together.
- Place roast in pan and cover with aluminum foil (do not poke holes).
- Bake the covered roast for 2 1/2 hours, occasionally lifting cover to check liquid levels. Add water to pan as wine and oil diminishes.
- After 2 1/2 hours, remove aluminum foil from pan and continue to cook roast for an additional 30 minutes. This will cause the bacon to become crispy. Add a little wine or water during the last 30 minutes. The end result will be a crunchy outside, with a tender, juicy inside.
- Slice and serve with mashed potatoes, using the juices from the pan as a gravy.
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