Description
Juicy pork tenderloin wrapped in crispy bacon, roasted with rosemary potatoes. A satisfying and flavorful weeknight dinner.
Ingredients
Units
Scale
- 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