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Bacon-Wrapped Pork Roast

Manuela Mazzocco
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Main
Servings 6 to 8 servings


  • 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


  • 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.