Bacon-wrapped pork roast

1 Star2 Stars3 Stars4 Stars5 Stars6 Stars7 Stars8 Stars9 Stars10 Stars (Rate recipe)
Loading ... Loading ...

Bacon-wrapped pork provides very rich taste, and it goes perfectly with light lettuce or rocket salad just sprinkled with a few drops of vinegar and oil. Pork is ideal for frying, stir-frying, grilling or barbecuing. Grilled pork chops are a simple pleasure, or try an indulgent escalope cut from the pork fillet. This only takes minutes to cook. Pork’s ideal for marinating and is popular in oriental and Asian cookery. It’s also ideal for stir-frying – strips of pork cook very quickly.

Barbecuing pork gives a fantastic sticky, chargrilled blackness and small joints are good for spit-roasting – most barbecues can be fitted with a spit, either hand-turned or with a battery-operated motor. The key to successful spit-roasting is to keep the coals at an even temperature, adding more coals, little and often, until the joint is cooked. If you fancy an entire spit-roast pig there are specialist companies available to cook it for you and deliver it to your door. There are also companies that will cook and carve it at your home.


1 pork loin (1 1/2 pounds)
Salt and pepper
1 Tbsp olive oil
2 Tbsp finely chopped fresh rosemary
1/4 lb bacon, thinly sliced
1 cup white wine


Preheat oven to 375°F. Pat pork roast dry with paper towels. Season pork roast with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.

Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast with kitchen string.

Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 – 40 minutes. Remove from oven. Transfer pork to a serving dish.

Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and de-glaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.