Ingredients
Scale
- 2.5 lb. 1.1 kg of boneless pork tenderloin (mine was 2 long pieces)
- 12 to 14 strips (about 14 oz, 400 gr of regular cut bacon)
- 2 tablespoons of olive oil (divided)
- 2 tablespoons of finely chopped fresh rosemary
- 2 tablespoons of finely chopped fresh sage
- 2 garlic cloves
- 2 lb. 900 gr of mini medley potatoes (fingerling or your favorite)
- 14 oz 400 gr of fresh baby spinach
- 1 tablespoon of butter
- salt and pepper
Instructions
- Let the port tenderloin rest at room temperature for about 20 minutes before starting with the recipe.
- Preheat the oven to 375°F (190°C).
- Brush the tenderloin with a garlic clove (cut in half) or sprinkle with garlic powder if you like.
- Sprinkle with salt, but don’t overdo because the bacon will add to the salt later. And you can always add more salt later if needed.
- 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 the 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.
- Keeping the two pieces of tenderloin together, wrap the bacon around, overlapping a little.
- Cut the potatoes in half or quarters if big. 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). It should take about 60 to 75 minutes, but it might vary based on the size of your meat.
- Remove the pork roast form the oven, place on a cutting board or serving plate and cover with aluminum foil. Let it rest for 15 minutes, to allow the juices to redistribute.
- Check the potatoes for readiness. Put them back in the oven if needed.
- Saute’ the spinach with one tablespoon of olive oil oil and one tablespoon of butter. Add thinly sliced garlic. Cook until wilted.
- Slice the pork roast to desired thickness (I like it cut in thinner slices more than thicker, but it’s a personal preference).
- Serve with a spoonful of spinach, roasted potatoes and a drizzle of the cooking juice.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main