Best Bacon Wrapped Pork Roast Recipes

BACON-WRAPPED PORK ROAST WITH POTATOES AND ONIONS

Steps:

• 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.

BACON-WRAPPED ROAST PORK LOIN STUFFED WITH DRIED FRUIT

Steps:

• In a small saucepan, warm, but do not boil, the brandy. Place the fruit in a small bowl, cover with the brandy and soak for 20 minutes. Drain, reserving the brandy, and coarsely chop the fruit. Return the fruit to the bowl and toss with 1 teaspoon of the sage and 1/2 teaspoon of the thyme and season it lightly with salt and pepper.
• Preheat the oven to 450 degrees. Place the pork on a work surface. Using a long, round metal or wooden skewer about 3/4-inch thick, pierce a channel through the center of the loin. Stuff the fruit into the channel, using the skewer to pack it in. Season the loin lightly with salt and pepper and drape the bacon slices over it.
• Use butcher's twine to tie the roast. Place the roast in a roasting pan fitted with a rack and roast for 15 minutes. Lower the heat to 350 degrees and continue to roast until the pork is cooked but, when poked with a knife, the juices at the center still run slightly pink, about 1 hour more. Transfer the roast to a serving platter and allow to rest, covered, for 15 minutes.
• Meanwhile, remove the rack and place the roasting pan on top of the stove over medium heat. Add the shallots to the pan juices and cook, stirring, until they are softened, about 3 minutes. Add the reserved brandy and the wine and simmer until reduced by half. Whisk in the cream and mustard and continue to simmer until slightly thickened.
• To serve, remove the twine from the roast, slice and serve with the cream sauce.

BACON-WRAPPED PORK ROAST WITH PEACH SAUCE

Steps:

• Combine 4 teaspoons salt and sugar in bowl. Remove fat cap and silverskin from roast. Rub roast with salt-sugar mixture, wrap in plastic wrap, and refigerate for at least 1 hour or up to 24 hours.
• Bring peaches, 1 cup wine, 1/2 cup sugar, 1/3 cup vinegar, thyme sprigs, and 1/2 teaspoon salt to simmer in medium saucepan over medium-high heat. Reduce heat to medium and cook at strong simmer, stirring occasionally, until reduced to about 2 cups and spatula leaves trail when dragged through sauce, about 30 minutes. Remove from heat and discard thyme sprigs. Reserve 2 tablespoons of liquid portion of sauce (without peach segments) in small bowl for glazing. Cover and set aside remaining sauce.
• Meanwhile, adjust oven rack to upper-middle position and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Unwrap roast and pat dry with paper towels. Sprinkle with herbes de Provence and 1 teaspoon pepper.
• Arrange bacon slices on cutting board parallel to counter's edge, overlapping them slightly to match length of roast. Place roast in center of bacon, perpendicular to slices. Bring ends of bacon up and around sides of roast, overlapping ends of slices as needed.
• Place bacon-wrapped roast, seam side down, in center of prepared sheet. Roast until center of pork registers 90 degrees, 30 - 40 minutes. Remove roast from oven and increase oven temperature to 475 degrees.
• Brush top and sides of roast with reserved 2 tablespoons sauce. Once oven reaches temperature, return pork to oven and roast until bacon is well browned and meat registers 130 degrees, 15 - 20 minutes longer. Transfer roast to wire rack and let rest for 15 minutes.
• Stir mustard into sauce and rewarm over low heat. Transfer roast to carving board and cut into 1/2 inch-thick slices. Serve with peach sauce.

BACON WRAPPED PORK ROAST

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.

EASY CROCK POT BACON-WRAPPED PORK LOIN ROAST

Steps:

• 1. Wash pork roast and pat dry. Add salt and pepper to taste. Wrap pork roast in uncooked bacon slices, securing underneath the roast. Cook in crockpot on low heat for about 5 to 6 hours or until bacon is cooked and roast is tender. Transfer to serving platter.
• 2. Pour broth into a sauce pan and bring to a boil. Thicken using about 2 teaspoons of cornstarch mixed with enough milk to make a pourable paste. Add cornstarch mixture to broth a little at a time, whisking constantly. If mixture seems too thin, you may add a little more cornstarch. If too thick, pour in a little milk or water. Continue cooking and whisking until consistency is correct. You may also add salt and pepper to taste.
• 3. Slice roast and serve with gravy.

BACON-WRAPPED PORK ROAST WITH POTATOES

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.).

BACON-WRAPPED BLACKBERRY PORK ROAST

Steps:

• Combine the preserves, 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poke the pork in a few spots with a paring knife, then rub with the garlic; season with salt and pepper. Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours or overnight.
• About 20 minutes before roasting, remove the pork from the refrigerator and preheat the oven to 325 degrees F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon (see below), then set on the rack. Roast until the bacon is crisp and a thermometer inserted into the center of the pork registers 145 degrees F, about 1 1/2 hours. Transfer the pork to a cutting board; let rest 10 minutes.
• Meanwhile, make the gravy: Discard all but 2 tablespoons of the drippings from the pan. Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated. Add the chicken broth and whisk until thickened, about 5 minutes. Add the remaining 2 tablespoons vinegar and season with salt and pepper.
• Remove the twine and slice the pork. Serve with the onions and gravy.
• How to wrap pork:
• Lay the bacon slices over the pork, overlapping them slightly and tucking them under.
• Tie a piece of kitchen twine around each slice to secure it.
• Photo by Con Poulos

GARLIC STUDDED PORK ROAST WRAPPED N BACON

Steps:

• 1. Preheat oven to 450 degrees F. I was recently introduced to SUMAC THROUGH THE USE OF A RECIPE FOUND HERE AT JUST A PINCH. It is used in Mediterranean, Indian, & Lebanese cooking and often is substituted for Lemon or Vinegar. It can be added to marinades, soups dips, stews, salad dressings rice and various different casseroles. Need more Info then Google or Bing it. Since I ordered it, and have quite a bit, I decided to find new and creative ways to use it, and this is one of my first recipes using it.
• 2. Combine spices in a small bowl.
• 3. Stir to blend together.
• 4. Peel garlic cloves.
• 5. Cut into thin slivers.
• 6. Make deep gashes into pork roast with the tip of a sharp knife.
• 7. Insert garlic slivers into each gash. Make enough gashes and slivers to cover entire roast. Don't forget to push them deep into the roast. I am merely showing what it looks like when studded. But push them all in to permeate the roast.
• 8. Spray roast with non stick cooking spray, or you can use olive or canola oil, but since I used bacon, I chose to use the cooking spray.
• 9. Sprinkle blended spices over entire roast
• 10. Arrange bacon slices over entire roast. Then in a shallow pan like a jelly roll type line with foil, add a cooking rack and spray with non stick cooking spray.
• 11. Place prepared roast on baking rack. Then place in preheated oven and roast for 15 minutes. The smell is intoxicating. After it has cooked and rested I sliced it down into these THICK JUICY PIECES, AND THE BACON KEPT IT VERY MOIST.
• 12. REDUCE THE OVEN TEMPERATURE TO 350 degrees F. and continue to cook till internal temperature reaches about 155 degrees F. or about 1 1/2 hours, roast will continue to rise about 10 degrees after removing it from the oven. Cover loosely with aluminum foil and let rest at least 10 minutes to redistribute juices, BEFORE CARVING WITH KNIFE.
• 13. Prepare glaze by creating a creamy base by blending the mustard with the sherry, then adding the brown sugar, rum, corn syrup and butter. Then stir to blend and place over medium low heat, till mixture becomes thick and syrupy, about 10 to 15 minutes stirring to prevent sticking.
• 14. Glaze Roast and garnish with chopped chive if desired.

BACON-WRAPPED BLACKBERRY PORK ROAST RECIPE - (5/5)

Steps:

• Combine the preserves, 1 tablespoon of vinegar, mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poke the pork with a paring knife, then rub with the garlic; season with salt and pepper. Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours, or overnight. About 20 minutes before roasting, remove the pork from the fridge and preheat the oven to 325°F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon (overlapping them slightly and tucking them under; tie a piece of kitchen twice around each slice to secure it). Set on the rack and roast until bacon is crisp and a thermometer inserted into center of pork reads 145°, about 1 1/2 hours. Transfer pork to a cutting board; let rest for 10 minutes. Meanwhile, make gravy: Discard all but 2 tablespoons of the drippings from the pan.Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated. Add the chicken broth and whisk until thickened, about 5 minutes. Add the remaining 2 tablespoons vinegar and season with salt & pepper. Remove twine and slice the pork. Serve with onions and gravy.

BACON-WRAPPED PORK ROAST

Steps:

• 1 Preheat oven to 375°F. Season pork wil 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 twine. 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. 3 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.

BACON WRAPPED PORK ROAST

Steps:

• 1. Preheat the oven to 400*F.
• 2. Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast.
• 3. 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.
• 4. 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*F on an instant read thermometer, about 1 1/2 hours.
• 5. Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.