Bacon-wrapped Pork Roast

An easy way to dress up a simple pork roast is to wrap it in bacon. The bacon fat brings extra juiciness and flavor to the roast.

Bacon-wrapped Pork Roast Recipe


  • 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


1 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.
2 Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen string.
3 Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 o 40 minutes. Remove from oven. Transfer pork to a serving dish.
4 Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze 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.
Yield: Serves 4.

Pork Chops and Scalloped Potatoes



Original recipe makes 6 servings Change Servings
  • 1 1/2 teaspoons salt
  • 1 (14.5 ounce) can chicken broth


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
  3. In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
  4. Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.
  • PREP 30 mins
  • COOK 1 hr 30 mins
  • READY IN 2 hrs


1 (30 oz.) bag frozen hash-brown potatoes
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion


1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

2. Cover, and cook on low for 5 hours.

3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

4. Garnish with green onion.

No comments:

Post a Comment