I love the colder time of the year! I really do. But let’s be honest here for a minute. Holidays can get a little pull-your-hair-out nerve wrecking at times. There is seriously so much to do. From festive decorations to pretty Christmas cards. From crazy gifts shopping to attending (and organizing) numerous parties. And for each party I have to worry about a cute dress, matching shoes, fancy hair-do, perfect makeup, shiny nails…I’m hyperventilating just writing it down.
So how about for this year let’s try and take it easy?!? Let’s keep it all simple. Starting from wearing my favorite little black dress with glittery lip gloss (sparkling lips can go a long way!) and planning a holiday meal that will wow my friends and family, but that’s easy, quick and stress-free. All at the same time. Who is with me?!?
I’ve decided that this year the centerpiece for my Sunday- and Holiday dinners will be this flavorful, juicy and elegant pork roast. Coated with herbs, wrapped in scrumptiously crispy bacon, and served with garlicky sautéed spinach and rosemary infused, mini medley potatoes. These potatoes are so colorful that add a festive touch to the whole plate. 
Oh wait, let’s not forget about the wine. No holiday dinner is complete without a glass of smooth, soft, and easy-to-enjoy red wine!
Now, let’s talk pork for a minute. For this recipe I use two pieces of boneless pork tenderloin, wrapped tightly together with bacon.
Tenderloin is a classic roasting choice, easy and not expensive. It’s a lean cut with not much fat (fat is normally the most flavorful part of the meat). So to increase the flavor and to keep the roast juicy.
Please note, baking times varies based on the size of your pork loin. You don’t want to cook it too little (ewww) and not too much (or it will dry out). The best thing to do is test the thickest part of the meat with a meat thermometer. The minimum internal temperature should be 145 degrees F. Once it reaches that you can remove from the oven, cover with aluminum foil which allows for the juice to redistribute making it extra juicy and tender. Wait 10 minutes, slice and enjoy!
Buon appetito and buone feste :)
Bacon-Wrapped Pork Roast
- Total Time: 95 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Juicy pork tenderloin wrapped in crispy bacon, roasted with rosemary potatoes. A satisfying and flavorful weeknight dinner.
Ingredients
- 2 lbs (1 kg) boneless pork tenderloin
- 14 oz (400 g) regular cut bacon
- 2 tbsp olive oil
- 2 tbsp fresh rosemary
- 2 tbsp fresh sage
- 2 garlic cloves
- 2 lbs (900 g) mini medley potatoes
- 14 oz (400 g) fresh baby spinach
- 1 tbsp butter
- salt and pepper
Instructions
- Let the port tenderloin rest at room temperature for about 20 minutes.
- Preheat the oven to 375°F (190°C).
- Brush the tenderloin with a garlic clove (cut in half) or sprinkle with garlic powder.
- Sprinkle with salt.
- In a large skillet, add one tablespoon of olive oil and brown the pork on all sides over medium heat for about 5 to 10 minutes.
- Finely chop the rosemary and sage.
- Lay out the bacon strips, slightly overlapping, on a cutting board or directly on your roasting pan.
- Remove the tenderloin from the pan and place in the middle of the bacon. Sprinkle the tenderloin with the sage and rosemary on all sides.
- Wrap the bacon around the tenderloin, overlapping a little.
- Cut the potatoes in half or quarters if large. Toss in a bowl with one tablespoon of olive oil, salt, and more rosemary.
- Place the bacon-wrapped tenderloin in the middle of a roasting pan, and add the potatoes to the sides.
- Roast in the oven at 375°F (190°C) until the internal temperature reaches a minimum of 145°F (65°C) to 160°F (70°C).
- Remove the pork roast from the oven, place on a cutting board or serving plate, and cover with aluminum foil. Let it rest for 15 minutes.
- Check the potatoes for readiness. Return them to the oven if needed.
- Sauté the spinach with one tablespoon of olive oil and one tablespoon of butter. Add thinly sliced garlic. Cook until wilted.
- Slice the pork roast to the desired thickness.
- Serve with a spoonful of spinach, roasted potatoes, and a drizzle of the cooking juices.
Notes
- For even cooking, ensure the pork tenderloin is at room temperature before wrapping in bacon.
- Substitute pancetta or prosciutto for the bacon for a different flavor profile.
- Store leftover pork roast and potatoes separately in airtight containers in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What type of pork should I use for the Bacon-Wrapped Pork Roast?
For this recipe, it’s best to use two pieces of boneless pork tenderloin, which are tender and easy to work with.
How do I ensure the bacon gets crispy on the pork roast?
Wrap the pork tenderloin tightly with bacon and roast it at a high temperature, allowing the bacon to crisp up nicely during cooking.
What should I serve with the Bacon-Wrapped Pork Roast?
This dish pairs well with garlicky sautéed spinach and rosemary-infused mini medley potatoes for a festive touch.
