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.).
Time 1h Yield 4 servings Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F. Lay the bacon onto a rimmed baking sheet lined with a baking rack. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn’t begun to brown, about 15 minutes. Remove from the oven and let cool 5 minutes. Raise the oven temperature to 450 degrees F. Generously sprinkle the tenderloin with salt and black pepper. In a small bowl, stir together the mustard, brown sugar, garlic powder and cayenne. Coat the tenderloin all over with the mixture. Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so they are shingled. Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and tongs. Slice into 1-inch-thick rounds and serve.
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).
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.
Time 1h5m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line a shallow roasting pan with aluminum foil. Season pork loin with salt and pepper. Wrap the bacon slices around the pork loin and secure with toothpicks. Preheat a large skillet over medium-high heat, then add the pork loin. Cook until golden brown on all sides, about 10 minutes, then place onto roasting pan. Stir together honey, balsamic vinegar, red wine, onion, and rosemary in a small bowl; spread over pork loin. Roast the pork loin in preheated oven for 15 minutes, then sprinkle with raisins. Continue cooking until the internal temperature of the pork loin reaches 145 degrees F (63 degrees C), about 15 minutes more. Remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.
Time 30m Yield 6 servings Number Of Ingredients 5 Steps:
Preheat oven to 425ºF (220ºC). Cook bacon in a cast iron skillet until crisp. Remove any excess grease, if preferred. Add the potatoes and onion soup mix to the skillet and stir. Add salt and pepper to taste. Bake in the skillet for 20-25 minutes, or until potatoes are cooked through. Enjoy!
More about “bacon wrapped pork roast with potatoes and onions recipes”
Time 1h25m Yield 2 servings. Number Of Ingredients 3 Steps:
Layer onion slices on cut side of two potato halves; top with other potato half. Wrap each potato with two bacon strips. Secure with toothpicks. Place on a lightly greased baking pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until potato is tender and bacon is crispy. Discard toothpicks.
