| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 20 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 20 min |
| Yield: | 12 servings |
Ingredients
- One 5-pound boneless pork roast, fat trimmed
- 1/4 cup extra-virgin olive oil
- Kosher salt and cracked black pepper
- 12 to 15 fresh parsley leaves
- 12 to 15 fresh sage leaves
- 12 strips bacon
- 4 pounds fingerling potatoes
- 2 red onions, sliced into 1 1/2-inch julienne
Instructions
- Preheat the oven to 400 degrees F.
- Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast.
- Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast.
- Add the potatoes and onions to the pan, to border the roast. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours.
- Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 606 |
| Total Fat | 32 g |
| Saturated Fat | 8 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 48 g |
| Cholesterol | 140 mg |
| Sodium | 924 mg |
| Serving Size | 1 of 12 servings |
| Calories | 606 |
| Total Fat | 32 g |
| Saturated Fat | 8 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 48 g |
| Cholesterol | 140 mg |
| Sodium | 924 mg |
Reviews
Amazing. Cooked to 140 exactly. Only salt the top of roast. I salted top and bottom and made gravy salty. After roast was done flipped it over on top of potato’s and broiled till bacon done.
Delicious and moist. Bacon was flaccid on the bottom even though I elevated the roast on a rack. Good, not great.
Very good, looked pretty…great flavor but not over the top delicious..but it couldn’t be over the top with these ingredients. Absolutely nothing wrong will make again, but save 5 stars for outstanding.
I read comments about this being too dry, not my experience at all. Delicious!
Was amazing recipe although I didn’t folllow to the T. Read about the dryness, I made mine with two 2-lbs pork loin wrapped with bacon. I baked mine at 300F for 2..5 hrs. Came out super juicy even next day. The only thing was my bacon is not crispy so probably could use another half hour or raise the temperature to 350F. Was an instant hit in my family.
I almost followed the recipe but forgot to put olive oil on the roast. Didn’t need it. Made sure I put salt and pepper on all side. With the couple of reviews about being dry made me cook until 135 and then tented while it rested and came up to 140. AMAZING! I will most definitely make this for company. Oh, and my bacon was crispy – except for underneath the roast which was expected.
I made this as directed and it was very DRY..The pork is very lean so not enough fat to keep it moist. Next time I will use a pork butt,
cut in half and fill the inside with the herbs as well.
cut in half and fill the inside with the herbs as well.
I’ve made this twice. I brine it for a couple of days and go from there. I’ve added figs and yellow onions, many different aromatic herbs, lemon, added a blueberry sauce that I made…..garlic. It’s so versitile. And it’s a hit! Thank you!!!!
Oven temps must be important on this recipe as the bacon did not crisp as I thought it should. Also buying meat of any type has never been very satisfactory when purchasing at Safeway. I would say that using a larger than 9×13 would allow a better airflow in roasting. My husband liked it though!
Delicious!!!. I usually like bacon wrapped pork loin with apples but this was delicious. I didn’t have fresh sage and parsley so I used freeze dried. Came out great. I used a smaller pork tenderloin to test but will use the larger cut for a family Sunday dinner REAL soon.