Bacon-Wrapped Pork Roast Recipe


Nutrition

Cal/Serving: 594
Daily Value: 30%
Servings: 4

High-Fiber
Gluten-Free, Wheat-Free
Fat38g59%
Saturated12g61%
Trans0g0%
Carbs31g10%
Fiber5g21%
Sugars20g0%
Protein32g65%
Cholesterol119mg40%
Sodium554mg23%
Calcium71mg7%
Magnesium61mg15%
Potassium899mg26%
Iron2mg14%
Zinc3mg20%
Phosphorus398mg57%
Vitamin A3515IU70%
Vitamin C19mg31%
Thiamin (B1)1mg46%
Riboflavin (B2)0mg20%
Niacin (B3)9mg45%
Vitamin B61mg55%
Folic Acid (B9)19µg5%
Vitamin B121µg17%
Vitamin D2µg0%
Vitamin E1mg4%
Vitamin K9µg12%
Fatty acids, total monounsaturated14g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Raw Beet & Cherry Tomato Salad with Manchego Cheese & Walnuts
An innovative salad recipe from the home and style expert, Svitlana Flom, who is also the Editor-In...
Candy Corn Pebbles Whoopie Pie
Candy Corn Pebbles™ are a new limited-edition version of Pebbles cereal. It's packed with...
Baja Breakfast Wraps
An easy breakfast burrito packed with chicken, eggs, salsa, and guacamole will satisfy even the...

Bacon-Wrapped Pork Roast
Molly Aronica

This dish is indulgent, there's no doubt about it. But, for an intimate dinner party or a particularly chilly evening, this cozy meal is worth the splurge. In theory a bacon-wrapped pork loin seems rustic and a little rough around the edges, but roasting the pork on a bed of sliced apples and finishing it with sprigs of fresh thyme makes for an extra-special presentation that's sure to impress. 

Click here to see the Bacon: It's What's for Dinner story. 

4.666665
Ratings6

INGREDIENTS

  • 1 pound boneless pork loin end roast
  • 2 large garlic cloves, thinly sliced
  • 8 fresh thyme sprigs
  • Salt and pepper
  • ½ pound thick-sliced bacon
  • 2 baking apples (I used Fuji apples), cut crosswise into ¼-inch slices
  • 1 shallot, finely minced
  • 1 large carrot, finely minced
  • 2 celery stalks, leaves and ends removed, finely minced
  • 1 cup hard cider 
  • ¼ cup vegetable broth
  • 1 tablespoon butter

DIRECTIONS

Pat the pork dry with a paper towel to remove any moisture, and then cut slits in the meat and stuff them with the slices of garlic. Heat a cast-iron pan over high heat for 5 minutes, then sear the meat on all sides and transfer to a cutting board. Preheat the oven to 350 degrees, then sprinkle the pork loin with 4 sprigs of thyme and wrap it with the bacon, making sure to lay the slices crosswise so that it's fully covered (except for the 2 ends).

Place the slices of apple in the bottom of a heavy pot or Dutch oven and sit the pork on top of them. Stick an in-oven thermometer in the thickest part of the pork and then roast it until the meat reaches an interior temperature of 160 degrees; about 40 minutes. 

When the pork is done, transfer it with the apples to a cutting board, reserving the drippings in the pot. Add the shallot, carrot, and celery to the pot, set over low heat, and let everything sweat until it's very soft and translucent. Deglaze the vegetables with the cider and broth, and then let the sauce reduce for 15 minutes. Take the pot off the heat and finish the sauce with a tablespoon of butter. 

Spoon the apples onto a large serving platter, then top with the pork, followed by the sauce and garnish with the remaining sprigs of thyme. Serve immediately. 

Recipe Details

Total time: 85 minutes

Servings: 4

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human